Dear Mr Sakellaropoulos

We are happy to inform you that your extra virgin olive oil AΡΜΟΝΙΑ (22oC) organic evoo after proper chemical analysis and the judgement of a panel made up of important international experts of olive oil and was Awarded GOLD Medal.

This recognition is even more prestigious because your sample has been chosen between more than 400 participants and validated by the judgement of a panel made up of 31 panel chiefs and experts of olive oil at international level. The result should first of all be attributed to work and passion of people who have helped make this product exceptional and of high quality. From today this product can display the Gold Medal.

Congratulations
Gaetano Paparella
President of C.I.BI.
Segreteria Organizzativa Premio Internazionale BIOL

The BIOL PRIZE is a competition dedicated to the best extra virgin organic olive oils from around the world.


This cereal food can be found in Middle Eastern, North African and Eastern European cuisines. Made from the groats of several different wheat species (mostly durum wheat); it is a kind of dried cracked wheat that has already been parboiled or pre-cooked so, it will cook quickly and fluff up when steamed or steeped in boiling water.

This pale-brown, pointy-shaped bulgur wheat can replace in a number of recipes rice or pasta and has been used in cooking for thousands of years. It has been considered as a staple to most rural areas, mostly due to its low price, nutritional value and versatile flavour. In Greece can be mostly found in the cuisines of Crete and Thessaly, added in salads or cooked with a fresh tomato sauce with herbs and spices.

Tips for the perfect dish:

Bulgur wheat is available in medium and coarse grades. Before cooking, it can be soaked in water for about half an hour (medium) or more (coarse) in 2 glasses of water for every cup of cracked wheat and later boiled according to the instructions. As a general rule the coarse grade is used for casseroles, rice dishes, soups and stuffing whereas the medium in garnishes, salads and the Lebanese kibbeh.

It is advised to follow the boiling instructions carefully as if over boiled, the flavour is altered. It tends to absorb lots of water, that’s why it’s advised to add a little bit more water, so it doesn’t dry out.

High dietary value:

Bulgur wheat is rich in protein and minerals, and has a nutty taste. As a whole grain, it is a naturally high-fibre, low-fat, low-calorie vegetarian and vegan food ingredient. This cereal food is packed with dietary fibre, low in saturated fat, cholesterol and sodium. It’s an excellent source of carbohydrates for diabetics due to its low glycemic index. Other nutritional highlights include a number of minerals such as magnesium, iron and zinc as well as trace minerals such as selenium (which is antioxidant rich).

What makes our bulgur/ cracked wheat special?

Our bulgur comes from a small family mill on Pindos mountain, with its unique microclimate. Harvested in small batches, it is the product of premium quality durum wheat from the fertile soil of the west Macedonia region. It is cleaned, peeled and ground in traditional  millstones. It is really no wonder that our bulgur’s premium quality goes beyond anything mass produced you have ever tried.

Find our new range of pulses and grains at Borough Market, soon available online. Send us an email if you are interested in ordering them sooner.


Who said meals during Lent are boring? Far from strict fasting, every year we are looking for creative and delicious ways of enjoying vegetables, legumes and fish. Pair this wonderful salad with seafood: fried or baked calamari, shrimps with garlic or classic grilled octopus. Artichoke is a stunning and intriguing vegetable; the bud of a flowering plant from the thistle family. Whether raw, steamed, grilled, roasted, or sautéed it is a delightful spring treat. Great pairings include: pea, lemon, potato, mint, pork, lamb, prosciutto, shellfish and truffle.

Serves 6

Preparation: 20 mins

Ingredients:

8 fresh, prepared artichoke hearts (preserved in water with the juice of 2-3 lemons) or jarred/ frozen

2 fennel bulbs, very thinly sliced

1 bunch of rocket (we only need the leaves) or 2 cups of green salad of your liking

For the vinaigrette

5-6 anchovies filleted, well strained

½ teacup of evoo –we recommend 18°C or 20°C

½ teacup of chopped dill

Juice and zest from 2 small lemons (preferably organic)

½ teaspoon sugar

Freshly ground pepper

Method

Prepare the vinaigrette first by mixing all the ingredients together: anchovies, evoo, dill, juice, grated lemon, sugar and pepper in a blender and pulp them well. Afterwards, start the salad by cutting the artichokes in 4 pieces and every single piece in thin slices. Wash and dry the salad. Spread the fennel slices on a platter and drizzle the vinaigrette on top. Furthermore, add a layer of artichokes. Drizzle a bit of vinaigrette on them, as well. We could also prepare the salad in advance and cover it with cling film for 2-3 hours. When serving, add the rocket or salad and pour the remaining vinaigrette.

*Inspired by Nikolaou D. (2009, March), Lenten Feast, Gastronomos,  35.


Σπανακορυζο (Spanakorizo) is an old time classic Greek-style spinach risotto. This nourishing dish has excellent health benefits, just on time for Lent.

Bright, vibrant looking, fresh spinach can be found in food markets across Greece, as well as the UK, this time of the year. It is packed with iron and is advised especially for vegetarians, those who experience iron-deficiency anaemia, pregnant women or those abstaining from meat during Lent. In addition, if you combine iron with vitamin C, you’re boosting your body with more energy. Apart from spanakorizo with lemon, you could also have an energy boost when pairing spinach salad with orange slices, bean burrito with salsa and oatmeal with strawberries.

It also has anti-inflammatory and anti-cancerous properties and its properties are especially important for healthy eye-sight. As a nutritional powerhouse, it also is an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as a good source of manganese, magnesium and vitamin
B2. Enjoy spinach raw in salads, roasted (8-10 minutes), slice and stir fried (1-2 minutes) or steamed whole (3-4 minutes).

Serves 4
Preparation: 10’ Cooking: 25’

Ingredients
• 1 kilo roughly chopped fresh spinach -alternatively frozen
• 1 leek finely chopped
• 1 onion
• A bunch of spring onions
• 1 grated tomato
• Juice from a lemon
• ¾ cup of evoo –we recommend using our 22°C
• ¾ cup Karolina rice -could also work with Arborio/ brown rice
• 1 bunch of dill roughly chopped
• Freshly ground salt and pepper
Initially, chop spinach in chunks. In a wide pot heat the olive oil over medium heat olive oil and sauté the onion, the spring onion and the leek for a few minutes until soften. Afterwards, add spinach, grated tomato and rice. Stir in the ingredients until soften. Put in two glasses of water. Reduce heat to low and simmer for about 20-25 minutes, until the rice is tender. During cooking, stir the mix once in a while and check if it appears to be getting dry. Pour in some more hot water, if needed. Finally add salt, pepper and dill. Squeeze the lemon. Mix and serve. It goes without saying that feta goes perfectly with this dish. Of course, try it with our raw Kalamata olives; we would recommend our wild green lemony ones or those with lemon and herbs.