This traditional Spanish cake is a luscious combination of flavorful extra virgin olive oil, rich marcona almonds and bright lemon. Simply beautiful with a dusting of confectioner’s sugar, it’s the perfect wintertime tea cake.

Olive oil and ice cream? Yes, you can do that! This ice cream recipe uses fruity single varietal arbequina extra virgin olive oil from Spain, which lends its characteristic flavor notes of almond and green apple. Serve with a touch of crunchy sea salt, chopped salted marcona almonds, or a drizzle of caramel.

The robust flavor of Castillo de Canena’s Family Reserve Extra Virgin Olive Oil complements the fruit and chocolate flavors in this decadent Dutch Baby recipe. Using a pre-heated cast iron pan is the trick to a perfectly shaped Dutch baby pancake, as the egg-heavy batter tends to “crawl” up its sides, forming a natural bowl shape, deep enough to hold lots of different toppings. Try fresh seasonal fruit, chocolate hazelnut spread, ricotta, and whipped cream.