On Halloween we like to dress up, change ourselves. On All Hallows’ Eve, we become different people. Even just for one night. It’s fun and often, cathartic. But what about food? We all have recipes that we trust. Familiar flavours. And very often we stick to them religiously. For us, Halloween is the time of the year when we experiment. We take comfort foods of our past and turn them into something new. With the easiest way possible. Change one ingredient. Think about it. You don’t have to reinvent the wheel, just think outside the box. Get inspired by the ingredients themselves.

Our inspiration for this year is our limited edition apple oil. Its complex flavour will change completely a comforting squash soup. Olives, apples, walnuts, cinnamon, honey, lemon and sage are all crushed together to create it. It is not your ordinary infused oil.

Follow our recipe for the warm squash soup:

For a large pot of soup (feeds 5 or 7 really hungry people)

1.5kg pumpkin (or squash)
1/2 cup extra virgin live oil
1 small white onion
1 small red onion
1 piece of ginger, the size of your two thumbs together
1 red chilli
1-2 tsp of mixed spices (we used coriander, cumin, turmeric, caraway)
Salt to taste
1-1.5l vegetable stock

Cut the squash in wedges or in half and roast it in the oven, at 200C, drizzled with olive oil and a bit of salt, until the flesh is tender, around 40 minutes. Scoop out all the flesh (You can skip this last step if you want).

Peel and roughly chop the onions, ginger, chilli. In a large pot pour some olive oil and gently fry them. Add the spices and stir. Add the squash and stir again so that everything comes together. Pour 1lt of stock and bring to a boil. Then lower the heat and let the soup simmer, so that the aromas blend and the squash is completely soft, around 30-45 minutes. Transfer the soup to a blender, and blend until smooth. Return to pot and if needed add more stock, salt, spices.

And now for the metamorphosis.
Serve the soup with Greek yogurt and drizzle our limited edition apple oil. The soup is spicy and sweet, warm and comforting. The yogurt adds the much needed tanginess and freshness. And the apple oil, oh with its sweet aromas of the semi-ripe Koroneiki olives, apples, honey and cinnamon and the nuttiness from the walnuts and sage. You’re in for a treat!


Are you familiar with the song: “Sugar is sweet/ But not as sweet as my baby/ Honey’s a treat but it/ Can’t compete with my baby”? It seems like they have never tried grape molasses! In Greece when we want to say that something/ someone is really sweet, we say they are sweet like petimezi. One great thing about our health awareness and sugar rush/ tax era is rediscovering excellent ingredients like this one. Grape molasses or petimezi, is an ancient food, popular for its nutritious qualities and delightful flavour. Before establishing the use of sugar, petimezi was very commonly used across the Mediterranean and especially Greece, not only as a sweetener but as a remedy as well.

Petimezi’s flavour is sweet with a hint of spice and its aroma is pungent, potent and so incredibly tempting. This excellent product comes from boiling grape-must in low heat for a long time. It is rather expensive since the production process is long and the yield is small. Its texture is quite similar to aged balsamic vinegar; if you are an Ottolenghi fan, then you are definitely familiar with pomegranate molasses and can use petimezi, accordingly.

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We are delighted to announce another award! This time by the prestigious International Taste & Quality Institute (iTQi) The International Taste & Quality Institute – iTQi – based in Brussels, is the world leading organisation dedicated to testing and promoting superior food and drink. The Superior Taste Award is a unique international recognition based upon the blind judgment of Chefs and Sommeliers who are opinion leaders and experts in taste.


Oliveology 21°C is made with semi ripe Koroneiki olives, hand picked and pressed within hours. These olives are pressed with walnuts, purslane, fennel seeds, bay leaves, oregano and rosemary exclusively grown on our organic farm in Sparta.

Walnuts and purslane are an exceptional source of Omega-3 fatty acids. In the case of walnuts this is common knowledge, but what about purslane? Purslane is a leafy vegetable plant that most people consider a weed. In Greece it grows wild in abundance and is widely used in salads or cooked as a vegetable. It is extraordinary that purslane contains more Omega-3 fatty acids than any other leafy vegetable plant.

The power of walnuts and purslane is what makes Oliveology 21°C an exceptionally good source of Omega-3 (with an excellent Omega-6 to Omega 3 ratio at 5.9!).  It has a fresh taste that is full of flavour, which makes it really appealing to all ages. (much tastier than yucky fish oil capsules!) This is a limited edition oil and is only available in 350 ml.

Excellent on salads or on roasted, grilled or steamed vegetables!

Visit our Glossary page to find out more about purslane and fatty acids.