Celebrate love with this heart-shaped flourless chocolate olive oil cake that is rich, dense, fudgy, gluten-free and incredibly easy to make! Top with ice cream or powdered sugar to balance out the deep chocolaty flavor and 

enjoy it with all those who are dear to your heart, make you laugh, bring you comfort or are simply there for you! Guaranteed to satisfy even the biggest chocolate craving…

This festive white Christmas fluffy cake with buttercream frosting, topped with mini rosemary Christmas trees and a snowy dusting of powdered sugar is quite stunning in its simplicity! Best holiday cake to grace your dinner table

This pumpkin bread is light, tender and rich in warm spices; made deliciously moist and flavorful by Zejd Evoo. The perfect treat to enjoy with a cup of coffee on cool rainy days!

This kid-approved tasty waffle recipe made with the mild, fruity and slightly sweet Zejd organic evoo for kids, is a must-try!

An amazing chocolate truffles recipe enriched with the mild fruitiness and depth of flavor and complexity of Zejd extra virgin olive oil!

A good dash of Zejd EVOO adds an extra-special touch to your typical detox smoothie! Try it out; it not only enhances the flavor and texture, but also brings in a healthy dose of antioxidants and vitamins!

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.