Mix all dry ingredients in a large bowl.

Whisk together lightly beaten eggs, milk, extra virgin olive oil, and vanilla in a separate wide bowl until incorporated.

In a food processor mix the flour, sugar and extra virgin olive oil until it resembles breadcrumbs. Add a tablespoon of cold water at a time until it all combines.

Knead on a lightly floured surface until it forms a smooth, soft pastry. Wrap up and refrigerate for 30 minutes.

In a large bowl, mix the extra virgin olive oil, salt, vanilla extract and the powdered sugar and beat in the egg until combined.

Add the flour and mix well until dough is formed. Use your hands to knead the dough until it sticks together in one brick. 

Whisk together flour, ginger, salt, cinnamon, baking soda, baking powder, and cloves in a bowl. 

Beat butter for 1 to 2 minutes with an electric mixer on medium speed until creamy. Add brown sugar and molasses and beat for 1 to 2 minutes until fluffy. Beat in egg until combined. 

Preheat oven to 180 degrees Celsius.

Line an 8×8 baking pan with parchment paper and set aside.

In a medium bowl, combine the flour, salt, and baking soda and set aside.

Preheat the oven to 180ºC. Set eight muffin cups on a baking sheet

In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.

In a medium bowl, whisk together the olive oil, milk, eggs, orange zest, and orange juice.

Preheat the oven at 180C.

Greace well your pan.

Whip the eggs with the sugar until pale and fluffy.

In a large bowl combine the semolina, the thin semolina, the mahlab and the salt. Gradually add the EVOO into the dry

Place eggs, sugar, extra virgin olive oil, milk and vanilla extract in a large bowl. Whisk until combined.