Olive oil cake is a moist, dense cake that uses olive oil instead of butter as its primary fat, giving it a fruity, faintly savory flavor alongside the usual eggs, sugar, and flour. It is associated with Mediterranean baking, particularly in Italy and Greece, where olive oil has long been a cheap, plentiful cooking fat. The cake pairs well with citrus, nuts, and warm spices like cinnamon or cardamom, and recipes commonly add lemon or orange zest, almonds or pine nuts, yogurt, or semolina flour depending on the region. It can be served plain, dusted with powdered sugar, or topped with a simple glaze, and is baked in loaf pans, sheet pans, or as individual cakes.