During the cold winter months our mind goes to hot, comforting food. Soups, stews, roasts. However, our bodies also crave foods that will sustain us. Eating raw foods is exactly what we need in January. Especially when it comes to foods that we have associated with something else.  What do we mean?

Think of beetroots. Or carrots. Usually we think of beetroots or carrots boiled or roasted. Served as salads or sides, or as part of a stew. Yes, we are used to eating these winter vegetables hot.

But what if we tried something different? Eating raw is good for the body. Add to this crunchy walnuts and sweet raisins. Eating this colourful, delicious salad is good for the soul too. Plus, needless to say, it really needs nothing but the vegetables, a knife and a cheese grater.

For 2 people you will need:

4 medium sized beetroot (approx. 400g)
2 small carrots
1 green apple
50g of walnuts
20g of raisins
3 tbls of olive oil (+link 22)
1 tbls aged balsamic vinegar
Pinch of sea salt

Peel and grate the beetroots, carrots and apple.  If you love different textures then grate the beetroot and cut the carrots and apple into various shapes and sizes: slices, cubes, whatever you fancy. If you also have beetroot leaves, finely slice them too. Mix all together.

Crush the walnuts and sprinkle over the salad. Add the raisins. In a small bowl whisk the olive oil, vinegar and sea salt. Pour over salad and serve.

Enjoy!


Ingredients:


4 large eggs at room temperature, separated
150 g good – quality dark chocolate, broken  (I used Piura Porcelana by Original Beans. Just note : being raw, it WILL keep you up at night (but it works perfectly with this fruity, award -winning olive oil)
70 ml 17oC lemon & thyme infused olive oil
70 -80 g caster sugar (depending on cacao content of chocolate used)
Pinch of instant coffee granules
Pinch of sea salt
1 tsp sumac and a little bit extra to garnish
Chopped, toasted pistachios

Method :
Melt chocolate in microwave (20s blasts, stirring in between), or in bain marie. 
Allow to cool slightly.
Beat egg yolks, 30g sugar, sumac, salt and coffee granules until pale yellow and fluffy. Whisk in olive oil. Slowly whisk in melted chocolate. Beat egg whites until soft peaks form.
Taste chocolate mixture.

Add 40-50g sugar to egg white mix depending on desired bitterness of mousse. 
Beat until hard peaks form. Mix a large spoonful of egg whites into chocolate mix until completely incorporated. Pour chocolate mix into egg white mix, fold in gently. Pipe into desired glasses (as in photos), or into a big sharing bowl and leave to set for a few hours in the fridge /overnight.

Garnish with sumac pistachio mixture. Serve with shortbread (or pistachio biscotti, perhaps?)

by Jackie


Although fermentation seems to be one of the oldest methods for preserving food, lately it feels like the most fashionable thing a foodie can do or consume. It’s not some crazy science but the breakdown of complex molecules in organic components caused by the influence of yeast or other substances. There are two types of fermentation: lactic acid fermentation and alcoholic fermentation.

All around the world people have been transforming food with the help of microbes for thousands of years. Some of the most popular –and sought after- fermented products are sauerkraut, kimchee, fermented vegetables, kefir and yogurt. One of the first fermented products recorded seems to be Garum (Γάρος), the centuries-old condiment of fermented and salted anchovies with sharp, savoury flavour which Ancient Greeks and Romans used to add to their dishes.

A live, unpasteurized, fermented food is quite dissimilar to a “pasteurised” one. Pasteurisation does indeed “conserve” the food, but unfortunately it also destroys everything in it, including all enzymes, nutrients and beneficial microbes. Culturing or fermenting food not only enhances the richness and flavour of the food or beverage, but also increases levels of beneficial flora and enzymes significantly, both for weight loss and for overall improvement of numerous symptoms, including depression, anxiety, brain fog, skin problems, hormonal issues, immune weaknesses, digestive problems, and fatigue. These foods are highly recommended as they are a type of natural probiotic, since they are packed in so many live bacteria along with many other crucial nutrients.

When thinking of fermentation, olives might not be the first thing that comes in mind. Let us explain in detail why we are so proud of the way our raw, unpasteurised Kalamata olives are produced and how they retain their full flavour and excellent nutrients. The main skill of olive preparation is in removing its bitterness, to make the olive more pleasing to the palate. As far as commercial olives are concerned, they are usually being artificially oxidised, afterwards added caustic soda (E524), in order to eliminate bitterness and later they are heat treated for antibacterial reasons. Commercially produced olives are either pasteurised (heated to 78 degrees for 5 minutes) or sterilised (heated to 125 degrees for 35 minutes). Tinned olives are usually sterilised; left soft and dry without any taste or nutrients left. As far as non-commercial olives are concerned, a traditional way of curing them is in salted water. This method affects their flavour though as well as their nutritious value, since sometimes they are heated in the jar.

Our olives are fresh water cured and left to naturally ferment. We don’t slit or crack the olives or use any mechanical or chemical means (caustic soda) to speed up the curing process. In this way the olives retain their beautiful shape and flavour. This is a slow and labour intensive process, which ranges from 6-9 months. Next the olives are preserved in organic extra-virgin olive oil, organic vinegar and mixed wild herbs.

This is why our olives are a true superfood truly superior in polyphenols than commercial olives. Such results are only possible when the olives are naturally and slowly cured to naturally ferment and they are not pasteurised.

Buy our organic, unpasteurised, naturally cured/ fermented olives!