This recipe was given to me on a recent trip to Mildura by Joanne De Blasio of Oak Valley Estate.
Originally from Calabria, Joanne uses olive oil in the recipe with olives grown and processed at Oak Valley and  sweet intensely flavoured Oak Valley Estate Flame seedless raisins.  Joanne’s husband, also from Calabria, makes delicious hand-crafted wines, including an intensely flavoured ‘Vinocotto’, fabulous with duck and quail, or drizzled over soft cheese and fruit or ice cream.  More info at www.oakvalleyestate.com.au

Preheat oven to moderate (180degC). Line a loaf tin (10cm x 22cm) or 2 bars tins with baking paper.
Beat oil and sugar together, add eggs one at a time and mix well.  Beat in the milk and essence  or zest.  Sift in the flour and mix well to combine.  Stir through the raisins.
Pour into prepared tin and sprinkle walnuts on the top.  Bake 30 – 35 minutes.
Remove and cool and dust with icing sugar before serving.