Gibassier

A gibassier is a French pastry from Provence, a galette made with fruited olive oil. It is generally spiced with anise, candied orange peel, and orange flower water, and dusted with baker's sugar. The gibassier is often confused with the pompe à l'huile ( pronounced [pɔ̃p alɥil]; Occitan: poumpo à l'oli, pompa a l'òli, literally "oil pump"), but these are distinct dishes. The pompe à l'huile is more moist and is raised. It is part of the thirteen desserts of a Provençal Christmas, which is the only time of year that it is produced whereas the gibassier is drier, pierced with holes, and is a pastry made year-round for everyday consumption. Both replace butter with olive oil as butter is not traditionally used in Provence whereas olive oil is readily found. Moreover, with olive oil, the pastries can be kept longer without drying than with butter. According to the great dictionary of Occitan Lou Tresor dóu Felibrige, by Frédéric Mistral, the pompe is a « fouace, galette, gâteau que l'on envoie en présent aux fêtes de Noël » (a fouace, airy bread cognate to focaccia, galette, sent as a present on Christmas time) while gibassié is a « gâteau à jour, une galette percée de trous, un craquelin » (a cake, galette pierced with holes, a type of craquelin).

Source: Wikipedia