All you need for this mouthwatering Spartan tapenade is 75g Kalamata olives and a dash of extra virgin olive oil! Watch the video at GrowEatGather; an independent online publication devoted to celebrating the wealth of locally grown ingredients and honouring the good people who work hard to grow, supply and cook real food across the United Kingdom.
Finally the asparagus season has begun!
Asparagus is considered by many to be the queen of vegetables and one of nature’s superfoods! It is a member of the lily family and a distant cousin of the leek and onion. Asparagus is a highly prized vegetable which, unfortunately, has a relatively short season of just 10 weeks.
It gets its name from the ancient Greek ‘aspharagos’ which originates from the Persian word ‘asparag’ meaning sprout, stalk or shoot. Asparagus was popular in ancient Greece for its medicinal and gastronomic qualities, as well as for its aphrodisiac powers! Hippocrates used it for medicinal purposes such as the treatment of diarrhoea and urinary problems.
Asparagus is full of vitamins A, B and C, great source of iron, and full of fibre and folic acid. It’s great for the heart, boosts your immune system and is believed to help detoxify the body.
Steamed or lightly boiled asparagus served with one of our early harvest olive oils, makes a mouthwatering, health boosting salad or side dish! Lets enjoy the asparagus season while it lasts…
We are proud to announce that we were awarded a SILVER medal at this years Los Angeles Olive Oil Competition -Rated Top Extra Virgin Olive Oil Competition in the US & 5th in the World! The award winning olive oil is 17oC pressed with fresh lemons, oranges and wild thyme!
From the judges: “…thank you for your participation in the 2015 Los Angeles International Extra Virgin Olive Oil Competition and we congratulate you on your ability to produce fine oils of outstanding taste, character and complexity….””
Find out more here
Today marks the start of National Gardening Week.
Start something beautiful this week by using our old containers as planters for herbs, flowers or even vegetables! Collect from our warehouse in Bermondsey every Saturday!
Take a look at our photo gallery of our tins being used by our amazing green-fingered Oliveology Gardeners. on.fb.me/1kljOdc
Let me introduce it to you
You may find it with different names: Sesame seed candy/ bar/crunch, sesame nougat or παστέλι in Greek and different textures, from chewy to crisp. Usually consists of sesame seeds, sugar or honey (but ours are made with sesame and honey, only) and sometimes contains various nuts.
Let me deconstruct it for you
I am pretty sure you’re familiar with the health benefits of honey; as an anti-bacterial, anti-viral, anti-fungal substance and an energy resource, of course. Sesame’s nutty flavour, adds texture to baked goods and ground sesame seeds make delicious spreads such as hummus, tahini and sesame butter. The seeds are a good source of calcium, iron, magnesium, phosphorus and also a very good source of copper and manganese; very low in cholesterol and sodium; an alkaline food that supports bone and blood vessel health. They offer the most of the nutritional value when the entire seed is used (un-hulled).
Interesting facts and a famous phrase
Sesame snacks mixed with honey or syrup are favoured from the Middle East through South Asia to East Asia. Especially in the Indian cuisine, the Assamese tilor laru is a breakfast snack and the Maharashtran tilgul ladoo is associated with the festival of Mahar Sankranti. In Japanese cuisine, goma-dofu is made from sesame paste and starch.
Apparently, the famous phrase “Open Sesame” in the story of “Ali Baba and the Forty Thieves” in One Thousand and One Nights may be inspired by the opening of the fruit capsule, which unlocks the valuable sesame seeds.
So, what are you waiting for? Come and try our delicious snack bars with sesame and honey or sesame, honey, linseed, raisin, almond and hazelnut. When combined with a cup of our olive leaf tea or freshly brewed coffee, a smile on your face is guaranteed!
Figs are widely known in the Mediterranean since the ancient times; thought to have been first cultivated in Egypt and then spread first to Crete and Ancient Greece. The fruits were considered so valuable that it was illegal to export them.
Nowadays the largest producers of figs worldwide are Greece, Turkey, Portugal, Spain and California. The fruits are rich in calcium, potassium (a mineral that helps to control high blood pressure), dietary fibre (positive effect on weight management) and manganese (known for its cardiovascular effects).
It is among the richest in fibre fruits, protective against post-menopausal breast cancer and their leaves have insulin lowering properties. Dried figs can be enjoyed throughout the year and stay fresh for several months. They are best kept in room temperature in a cool and dry place wrapped well.
If you wish to revive them, soak them in boiling water or lightly steam them. They’re wonderful when chopped, mixed with other dried fruits, nuts and spices, added to tea-breads and cakes or stewed, flavoured with anise and fennel. Figs ideal matches are ingredients with intense flavours such as prosciutto, blue cheese, gorgonzola, rocket. I am just ready to prepare a fig, walnut and gruyere bagel now, wish me luck?