Rosemary Olive Oil Teacakes

Desserts made with olive oil are great for the Mediterranean Diet!

You’ll love this new addition to our recipe box. We also have other olive oil cakes in our collection that we think you’ll enjoy.

Thanks so much to our dear friend and herbalist, Brittany Wood Nickerson for contributing this great Rosemary Olive Oil Teacakes recipe. This is a healthier version of cake with the addition of olive oil and herbs. We tried it ourselves and it was truly delicious! An added benefit is that it is very easy; you could make it with your kids for a fun baking project.

This recipe calls for preparing the cake in a loaf pan. Alternatively, you can use a 10-inch Springform pan for a round cake. Dust it with confectionary sugar for some extra pizzazz.

Photo by Christine Dutton

About Brittany: Brittany Wood Nickerson is a practicing herbalist, health educator and home cook.  She combines knowledge of nutrition and a passion for using food as medicine with her training in Western, Ayurvedic and Chinese herbal medicine. She is the owner and primary instructor of Thyme Herbal in Western Massachusetts where she teaches a three year Herbal Apprenticeship Program, as well as courses in herbal cooking and homesteading.

Here is a link to Brittany’s Thyme Herbal website.

And, here is a link to her Facebook page.

Photo by Christine Dutton

Try a few of other favorite baking recipes using olive oil.

Here is the recipe for our Almond Cake.

And, stop here for our recipe for Orange Cookies.


Rosemary Olive Oil Teacakes

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 10
Calories 423 kcal


  • 1 1/2 cups unbleached white wheat or spelt flour
  • 3/4 cup whole wheat or whole spelt flour
  • 3/4 cup raw cane sugar
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 1 cup extra virgin olive oil
  • 3/4 cup whole milk
  • 1/4 cup fresh rosemary, freshly chopped


  • Combine dry ingredients, and stir/fluff well with a folk until combined, pressing out any lumps in the sugar, flour or baking powder.
  • In a separate mixing bowl whisk together eggs, then add olive oil, milk and rosemary. Add wet ingredients to the dry ingredients, gently folding until combined.
  • Pour into an olive oil greased, 4 ½ x 1