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!


The countdown for Christmas has started. In preparation for this year’s celebrations we are bringing in store many delicious ingredients. Ingredients to cook with; ingredients to offer as gifts; ingredients to indulge yourself with.

Corinth raisins and dried figs have arrived from the Peloponnese, organic walnuts from the island of Eboea. They are a great addition to your morning cereal, yogurt or porridge. They are a very healthy snack between meals. They are amazing to add to any Christmas cheese platter. You can use them as ingredients in myriad festive cakes, puddings and bread.

But most importantly, they are what turns a salad dish from everyday, to festive. The small black raisins punch above their weight in terms of their sweetness and taste. Dried naturally under the Greek sun, the figs are succulent and intense. Pure, nutty walnuts add crunch.

Walking around the market we selected delicious green leaves to create this festive salad, and our very own artisan galomyzithra cheese, a soft white cheese made in Crete from goats’ and sheep’s milk. Of course, any salad that respects itself has a good quality extra virgin olive oil (we chose our 22oC). And finally, an aged balsamic vinegar will add the much needed acidity and sweetness. Read below the list of ingredients, we have a little secret in the end.

So here goes:

Festive Salad (For two people)

1 bunch of green leaves
A small handful of raisins (approx. 20g)
3-4 large dried figs, cut in half
A small handful of walnuts (approx. 50g)
100g of galomyzithra cheese
3 tbs of extra virgin olive oil
1 tbs of balsamic vinegar
salt & pepper (to taste)
grape molasses (to serve)

Place your leaves in a large bowl. Add the raisins, figs, walnuts and gently toss. In a separate bowl mix the olive oil and vinegar together with a pinch of salt and pepper. Dress the salad and place in a beautiful serving platter (it is festive after all). Add the cheese and serve, drizzling some grape molasses to add sweetness.


Mostly due to their brain shape, walnuts symbolise fecundity (the intellectual productivity of a creative imagination) and fruitfulness and are a potent symbol of masculinity. Their edible seeds are considered a high density source of nutrients; containing high quality protein, lots of vitamins (especially E) and minerals as well as dietary fibres and fatty acids. According to scientists, walnuts contain the highest level of antioxidants, compared to other nuts (peanuts, almonds, pecans and pistachios). In order to get the full effectiveness of the antioxidants as roasting them reduces the quality of antioxidants.

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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.