Prep a round 8-inch cake pan by rubbing butter along the sides and base of the pan, then sprinkling flour across the surfaces. Shake the pan to make sure the flour coats all the butter, then discard any excess flour.

In a large bowl, add the eggs and sugar. Use a whisk and mix thoroughly for a few minutes or until the egg yolks are broken and well mixed.

Add the ½ cup of olive oil and mix for another couple of minutes or until combined.

In a different bowl, add the flour, salt, and baking powder. Whisk to combine.

If you haven't already, pull the rosemary leaves off the stalk. Finely chop into small pieces then add to the dry ingredients and whisk again.

Add half the dry ingredients into the wet ingredients and stir to combine.

Add the second half of the dry ingredients to the wet ingredients and stir again. You may need to switch from a whisk to a spatula. Scrape down the sides as needed.

Pour the batter into the previously prepared cake pan and use a spatula to smooth the top.

Bake for 30-35 minutes or until you can insert a toothpick or fork and it comes out clean. If it comes out wet, let it cook for a few more minutes.

Allow the cake to cool in the pan for a few minutes before turning it out onto a wire cooling rack. If the cake doesn't come out easily at first, use a butter knife to carefully dislodge the sides of the cake from the pan.

While the cake cools, you can prepare the glaze. In a small bowl, add the powdered sugar, 1 tsp of olive oil, and a teaspoon of milk.

Mix together with a fork, making sure all the sugar clumps break up. If it is too thin, add more powdered sugar. If it is too thick, add more milk.