Why Are We In Love This NYTimes Olive Oil Cake
For Thanksgiving, we gravitate toward desserts that feel familiar but undeniably elevated—and Andy Baraghani’s Olive Oil Pumpkin Cake With Salted Maple Cream becomes something exceptional when made with Olio Piro. Our high-antioxidant Tuscan extra virgin olive oil adds purity, structure, and a clean brightness that transforms the entire cake. The result is a plush, deeply spiced crumb with a clarity of flavor you simply can’t achieve with neutral oils or standard grocery-store olive oils.
The salted maple cream brings its cool, airy contrast, but it’s the olive oil that gives the cake its signature tenderness and keeps it moist for days. Because Piro is pressed from early-harvest, high-phenolic varieties, it preserves the cake’s lightness while adding subtle fruit notes that sit beautifully alongside pumpkin and warm spices.
It’s a favorite for our Thanksgiving table because it showcases exactly what a true finishing-quality olive oil can do, even in baking.
