This past summer some friends and I were able to visit Pasolivo in the central coast of California and experience an olive oil tasting. It was such a fun and delicious afternoon (I didn't even know there were that many flavors of olive oil) and I could not have been more excited to get a bottle of their rosemary olive oil in the mail. This recipe is adapted from here, so if you can't get your hands on rosemary olive oil you can use regular instead (I also added in chopped rosemary which I loved with it).
6 blood oranges (or you can use any other variety of citrus if you can't find blood oranges. I think grapefruit or Cara Cara would be just as good.)
1 cup granulated sugar
Buttermilk or plain yogurt (I just used Fage)
1 3/4 cup AP Flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2/3 cup rosemary olive oil
About 1 tsp minced fresh rosemary
2 T honey
Butter a 9x5 loaf pan. Pour a few tablespoons of sugar in and shake it around so it covers the pan evenly, discarding any excess. This will not only help the loaf come out easier, it will also provide a sweeter, crunchier crust. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder and soda,and salt and set aside. In a large bowl, mix the zest of two oranges with the 1 cup of sugar, using your fingers to rub them together. Add in chopped rosemary. Supreme two oranges (if you don't know how, here's a tutorial) and roughly chop the segments. Set aside. Squeeze the juice from a third orange in a measuring cup, you should get about 1/4 cup. You can also use the leftover juice from your supremed oranges if you don't have enough or want extra juice for garnish. Pour in yogurt or buttermilk until the mixture reaches 2/3 of a cup then whisk in to sugar. Whisk in eggs one at a time. Gently whisk in dry ingredients, a third at a time until fully incorporated. Switch to a spatula and fold in the olive oil and orange segments. Pour batter into prepared pan and bake for about 55 minutes or until a cake tester comes out clean. Cool completely. Serve with whipped cream or make a quick glaze (I whipped up some cream and added the leftover blood orange juice and a bit of honey, then drizzled some rosemary olive oil over). Supreme the remaining oranges and stir in with honey, letting it sit for a few minutes. Spoon over bread when ready.
Thank you so much Pasolivo!