Five Cozy Olive Oil–Infused Desserts to Serve with Afternoon Tea

Bring the Viennese fingers teatime vibe to your table — with olive oil

Struggling to know which olive oil suits baking, finishing or dunking? You’re not alone. Many home bakers love the idea of olive oil desserts but worry about off flavours, texture changes and which oils stand up to chocolate dipping. In 2026, with clearer provenance labels and a boom in single‑origin UK suppliers, now is the moment to master olive oil–infused biscuits and cakes for a cosy afternoon tea.

“A good finishing oil can transform a simple cake into something unexpectedly elegant.”

Why olive oil desserts are trending in 2026 (and why it matters)

Since late 2024, and accelerating through 2025, the pastry world has embraced savoury‑sweet olive oil desserts. By 2026, two shifts make this the perfect time to experiment: first, more producers list harvest dates and single‑origin details on bottles, which helps you choose oils with the right flavour profile; second, home bakers have become bolder about pairing olive oil’s peppery or fruity notes with dark chocolate and citrus.

These developments mean better transparency on acidity, polyphenols and tasting notes — all useful when deciding which oil to bake with and which to use as a finishing drizzle or chocolate dip ingredient.

Quick primer: Which olive oil for which job?

• Mild, refined or light extra virgin – best for cakes where you want moist crumb without an assertive olive flavour.
• Medium fruity single‑origin extra virgin – excellent for biscuits and madeleines where a gentle green fruitiness enhances butter notes.
• Robust, peppery extra virgin (Coratina, Picual‑style) – use as a finishing drizzle or for dunking into dark chocolate; bright peppery notes cut through sweetness.
• Cold‑extracted, low‑bitterness oils – great when baking for delicate textures; look for harvest dates on the label.

Five olive oil–infused desserts to serve with afternoon tea

Below are five recipes inspired by the Viennese fingers teatime vibe: piped, melt‑in‑the‑mouth biscuits and gentle cakes — each with a clear olive oil role (baking, finishing, or chocolate dipping).

1. Olive Oil Viennese Fingers (chocolate‑dipped ends)

This is the closest homage to classic Viennese fingers: a piped, melt‑in‑the‑mouth biscuit with part of the butter replaced by a delicate extra virgin olive oil and the iconic chocolate‑dipped ends.

Ingredients (makes ~18)

• 110g unsalted butter, very soft
• 40g mild single‑origin extra virgin olive oil (light, fruity)
• 60g icing sugar
• 1/2 tsp vanilla extract
• 170g plain flour (sifted)
• Pinch fine sea salt
• 120g good dark chocolate (70% cocoa), melted

Method & tips

1. Cream butter, olive oil and icing sugar until pale and glossy. A little olive oil keeps the crumb tender while lowering saturated fat; choose a milder oil so it doesn't dominate.
2. Add vanilla, then fold in flour and salt. The dough should be pipeable but hold shape; if too loose, chill 20 minutes.
3. Use a large open star nozzle (8–10mm) and pipe 6–7cm fingers onto a lined tray. Avoid over‑handling — keep dough cool for a melt‑in‑the‑mouth texture.
4. Bake at 160°C (fan 140°C) for 12–14 minutes until edges just colour. Lower oven temps preserve olive oil aroma and stop over‑browning.
5. Cool completely. Dip ends in melted dark chocolate, set on parchment. For a glossy finish, thin chocolate slightly with a teaspoon of robust olive oil and temper by cooling — the oil adds shine and flavour liaison between chocolate and biscuit.

Serving notes

Pair with a classic English Breakfast or a fragrant Assam. If you used a peppery finishing oil in the chocolate, the biscuits have a delightful savoury contrast to the tea.

2. Lemon & Olive Oil Drizzle Loaf (olive oil cake)

Olive oil makes an incredibly moist loaf. Use a light‑to‑medium fruity extra virgin to complement lemon; finish with a dark chocolate shard for elegance.

Ingredients (1 loaf)

• 250g plain flour
• 1 tsp baking powder
• Pinch salt
• 150g caster sugar
• 3 large eggs, room temperature
• 150ml single‑origin light extra virgin olive oil
• 60ml whole milk or yoghurt
• Zest & juice of 1 large lemon
• 100g dark chocolate (70%), finely chopped, for shaving

Method & tips

1. Preheat oven to 170°C (fan 150°C). Grease and line a 900g loaf tin.
2. Whisk eggs and sugar until slightly thickened — 2–3 minutes with electric whisk. This traps air for a light crumb.
3. Slowly stream in olive oil while whisking to emulsify; add milk and lemon zest. The oil will enrobe air bubbles for a moist crumb.
4. Fold in dry ingredients gently. Overmixing develops gluten and ruins the soft crumb.
5. Bake 40–50 minutes. Test with a skewer: remove once moist crumbs cling.
6. Warm 60ml lemon juice with 30g caster sugar to dissolve. Spoon over hot loaf; the oil will keep it tender while the syrup adds shine.
7. Once cool, shave dark chocolate over the top. For a decorative finish, warm 50g chocolate with 1 tsp robust olive oil; drizzle and allow to set.

Substitutions & tricks

• Swap lemon for orange zest and Cointreau in the syrup for a cosy twist.
• If your oil is highly peppery, halve the quantity in the batter and use the rest as a finishing oil over slices.

3. Olive Oil Shortbread Fingers with Orange & Sea Salt

Simpler than the piped Viennese, these long shortbread fingers are buttery yet rely on olive oil for silkiness and shelf life. They dunk beautifully into tea and dark chocolate.

Ingredients (makes ~24)

• 150g unsalted butter, softened
• 50g extra virgin olive oil (mild, fruity)
• 75g caster sugar
• 225g plain flour
• 2 tbsp cornflour
• Orange zest from 1 orange
• Flaky sea salt for sprinkling
• Optional: 80g dark chocolate for half‑dipping

Method & tips

1. Cream butter, oil and sugar; mix in orange zest. The oil adds a softer mouthfeel and delays staling.
2. Incorporate dry ingredients until just combined. Press into a lined baking tray, score into fingers pre‑bake for even shapes.
3. Bake at 160°C (fan 140°C) for 20–25 minutes until pale gold. Cool fully before breaking along score lines.
4. Half‑dip each finger in tempered dark chocolate; sprinkle a touch of sea salt while chocolate is wet for that luxe sweet‑salty finish.

4. Olive Oil Madeleines with Dark Chocolate Dip

Madeleines are perfect with a little oil: they keep sponge delightfully unctuous. Finish by dipping the wide end into dark chocolate and a whisper of robust finishing oil.

Ingredients (12–14)

• 3 large eggs
• 100g caster sugar
• 1 tsp vanilla extract
• 100g plain flour
• 1 tsp baking powder
• 80g melted unsalted butter
• 40g mild extra virgin olive oil
• Zest of 1 lemon
• 120g dark chocolate for dipping

Method & tips

1. Whisk eggs and sugar to ribbon stage. Fold in vanilla, then sifted flour and baking powder.
2. Fold in melted butter and olive oil. The combination ensures madeleines keep their signature hump while staying moist.
3. Rest batter in fridge for 1 hour (helps yield a pronounced shell shape).
4. Fill prepared madeleine tins 3/4 and bake at 200°C (fan 180°C) for 8–10 minutes. The oven blast forms the hump without overbrowning, which preserves olive oil aromatics.
5. Cool, then dip one end in melted dark chocolate. For an unusual finish, mix a teaspoon of robust olive oil into the chocolate before dipping — it smooths the chocolate and ties flavour to the sponge.

5. Olive Oil & Almond Sandwich Cookies with Jam and Chocolate Edges

Think of these as tea sandwiches: crisp olive oil biscuits bound with almond‑scented buttercream and a dab of jam, with ends dipped in dark chocolate.

Ingredients (makes ~16 sandwiches)

• 160g plain flour
• 60g ground almonds
• 100g caster sugar
• 125g unsalted butter, softened
• 35g extra virgin olive oil (mild)
• 1 egg yolk
• Good raspberry or strawberry jam
• 200g dark chocolate for dipping

Method & tips

1. Cream butter, olive oil and sugar; beat in yolk. Fold in flour and ground almonds to a soft dough.
2. Roll between parchment to 4mm, chill 20 minutes, then cut rounds. Bake at 170°C (fan 150°C) for 10–12 minutes until pale gold.
3. Sandwich biscuits with a small spoon of jam and a thin layer of almond buttercream. Dip edges into tempered dark chocolate for the Viennese finger nod.

Chocolate dipping & finishing: practical technique guide

Chocolate dipping elevates these teas — but tempering and combining olive oil with chocolate need care. Here’s a fail‑safe approach:

• For glossy dips, temper chocolate — gently melt 2/3 of chocolate to 45°C, remove from heat, stir in remaining chocolate until it cools to 28–29°C, then warm to 31–32°C. This gives a snap and shine.
• To integrate olive oil, add no more than 1–2% by weight of a robust extra virgin (about 1 tsp per 100g chocolate). More than this can break temper and make chocolate greasy.
• If you prefer to avoid tempering, dip into good couverture and allow to set at cool room temp; the sheen will be softer but still delicious.
• For a finishing drizzle, warm chocolate with a teaspoon of robust finishing oil for flavour lift; drizzle with a fork for delicate strands.

Practical olive oil selection & storage advice for bakers

Choosing and storing oils is one of the biggest pain points for cooks. Use these rules to get predictable results.

Selection checklist

• Check the label: harvest date, origin and tasting notes. In 2026, many UK retailers mandate harvest month — prefer bottles within 12 months of harvest for baking and finishing.
• Match intensity to purpose: light oils for cakes; medium fruity for biscuits; robust/peppery for finishing and pairing with dark chocolate.
• Single‑origin vs blends: single‑origin gives character you can pair reliably; blends can be tuned for neutrality if you want a subtler olive note.

Storage basics

• Keep oils in a cool, dark place away from direct heat or sunlight.
• Optimal storage temp: 14–18°C. Avoid fridges — cold can cloud oil (it returns to normal at room temp) and affect pours while baking.
• Once opened, use within 3–6 months for best flavour; unopened, most extra virgin oils are best within 12–18 months of harvest.

Pairing suggestions for a complete tea experience

Olive oil desserts pair beautifully with a range of teas. Here are quick matches:

• Assam or English Breakfast: pairs with buttery, sugarier biscuits like shortbread and Viennese fingers.
• Earl Grey: citrusy bergamot complements lemon & olive oil loafs.
• Green tea or Sencha: balances peppery finishing oils and darker chocolates for a cleansing contrast.
• Herbal blends (rosemary, chamomile): harmonise with herbs or thyme in biscuits and almond‑forward sandwiches.

Advanced tips and troubleshooting

Here are quick fixes for common issues when baking with olive oil.

• Too oily or greasy crumb: use a milder oil or reduce oil by 10–15% and replace with yoghurt or milk for moisture.
• Dough too soft to pipe: chill 20–30 minutes; use an open star nozzle and pipe onto cold trays.
• Chocolate won’t set: you may have added too much oil to chocolate. Re‑temper or add dry chocolate to rebalance.
• Loss of olive flavour after baking: finish with a light drizzle of a high‑quality finishing oil just before serving to recapture aroma.

What to expect in the coming years (2026 trends and predictions)

Looking ahead through 2026, expect:

• Wider use of harvest‑date labelling and QR‑tracked provenance, making it easier to pick fresh oils for baking and finishing.
• More single‑origin UK and European artisanal oils tailored for gastronomy, including bottles marketed specifically for desserts and chocolate pairing.
• An uptick in education and tasting events pairing oils with pastries and chocolate — watch for tea‑room collaborations that highlight olive oil desserts. If you want to organise or join small tasting events, check resources on local micro-events and pop-up playbooks.

Actionable takeaways: your cheat‑sheet

• Use a mild oil for cakes, a medium fruitiness for biscuits, and a peppery extra virgin for finishing or dipping with dark chocolate.
• When dipping chocolate, limit olive oil to 1 tsp per 100g of chocolate to preserve temper and sheen.
• Store oils in a cool dark place and buy bottles with recent harvest dates.
• Finish just before serving: a light drizzle of finishing oil revives aroma and adds professional polish.

Try these recipes and share your results

Ready to bring a Viennese tea‑room feel to your next afternoon tea? Pick a recipe, choose your oil deliberately (check harvest date and tasting note), and follow the chocolate dipping guidance. Small changes — a piped biscuit, a dark chocolate dip, a finishing drizzle of robust oil — make big impressions.

Want the ingredients and oils we recommend? Browse our curated selection of single‑origin and dessert‑friendly extra virgin olive oils on oliveoils.uk, download printable recipe cards, or sign up for our February 2026 online tasting where we pair oils with classic teatime bakes.

Try one recipe this week, then tag us on social @oliveoilsuk — we’ll share the best photos and your tweaks to the Viennese fingers vibe. If you want feedback or to learn how to package small tasting sets, read our notes on packing and shipping fragile items and how makers can use micro‑gift bundles to boost repeat sales.

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