January is in full swing, with gloomy wet weather (which however the writer of this blog post happens to adore). January is the month when we all decide we will take better care of ourselves. With the feasting of the holidays now way past us, we make promises to eat healthier, better. What healthier and better means may differ for each of us. For us at Oliveolology it is eating fresh vegetables, food made with care, good olive oil.

But you know, you have to have exciting flavours too. So this week we are playing with one very special ingredient. Kalamata olives with orange and herbs. These olives are marinated in orange juice, zest and wild aromatic herbs from our farm. Try to imagine the meatiness of the kalamata olives together with the citrusy orange. Absolutely delicious.

And what these olives pair perfectly with? Beetroot! You know we love this vegetable and there is something very satisfying to roasted beetroot. Remember our beetroot dip? How about last year’s lentil and beetroot salad?

To bring everything together we’ve selected kale and our organic goat’s cheese.

Serves two as side or one as main

3 tbsp extra virgin olive oil
1 sweet red wine vinegar
1 grape molasses
1 bowl/plate/bunch/bag of kale leaves
2 large beetroot
½ tub orange olives
¼-1/2 pack goat cheese
pinch of salt

Preheat your oven to 200C. Scrub your beetroot under running water. Wrap each one in tinfoil and place them in a baking tray. Roast them until cooked through, around an hour.
In the meantime, wash and tear the kale leaves into bite-sized pieces and place in a large bowl. Whisk together the olive oil, sweet vinegar and grape molasses, salt.
Once cooked, remove the beetroot from the oven. As soon as they are cool enough to handle, unwrap them and using your fingers peel the skin off. You can of course leave the skin on. Slice the beetroot or cut them in wedges. Gently toss together beetroot, kale, orange olives, dressing. Lay on a plate or bowl (we used a chopping board). Crumble the cheese on top.


I first tasted kedgeree a few weeks after I arrived in the UK. The friend who was hosting me at the time threw a brunch. ‘We have to make kedgeree’, she said. ‘It’s one of the most interesting dishes. It was part of my own welcome to this country, so now we will make it part of yours.’ And indeed we prepared it and it was delicious. This dish combines warm and metallic spices, smoked fish, comforting rice, soft boiled eggs and fresh herbs. Since then, I’ve prepared it a few times, but mostly for lunch. I find this combination of flavours particularly appealing, especially during the dull winter days.

So this week, we’ve got an oliveology take on this iconic dish. We are using bulgur wheat instead of rice, a bit of smoked haddock for flavour, and adding a few more interesting ingredients! What’s that you ask? Unripe lemon olives! They are hand picked at the beginning of the season and we love their unique crunchy texture. Their incredibly fresh flavour and lemony tones complement perfectly this dish!

Serves 4 for lunch
300g smoked haddock
2 medium onions
2 cloves of garlic
2 thumb-sized pieces of ginger
2 tbsp olive oil or butter
3 tablespoons kedgeree spice mix (or any curry powder of your choosing)
300g bulgur wheat
600ml water
salt

To serve:
1/2 tub of unripe olives
1 small bunch of coriander
4 soft boiled eggs
lemon wedges

Place the haddock in a pot and cover in water. Bring to the boil, then lower the heat and simmer for 10min, until fish is cooked through. Remove haddock and keep the water on the side. Flake the fish. You can keep the skin if you like.

Peel and finely chop the onions, garlic and ginger. In the same pot, add your oil and gently fry the onions, garlic and ginger. Add the spice mix and fry in gently heat until translucent and caramelised. Add the bulgur wheat and stir until it’s coated in the fragrant oil/vegetables. Add the water you have reserved from the haddock, adding more water if needed. You need 600ml in total. Season with salt. Turn up the heat and bring to the boil. Lower the heat and let the bulgur wheat absorb all liquid. Taste and add more water if needed.

Serve with the olives, coriander, eggs and lemon wedges.

 



Inspiration for cooking may came when you least expect it. And in the most mysterious ways. You can eat something and get inspired. Watch a film and have your mind going back to that food that couple had at that scene. Memories often come into play, nostalgia about past meals. Books and magazines, obviously. A weekly walk around the market. And then, there are leftover ingredients. What do you do with some cooked chickpeas that are left? How can you use a bit of flavoured walnut oil that was left in your cupboard after the holidays?

When it comes to cooking inspiration, this game is the one I enjoy the most. So this week’s inspiration for our recipe is exactly that: leftover ingredients. Remember our Christmas brussels sprouts recipe? How about our spiced chickpeas? From testing these recipes, I’ve had some boiled chickpeas left, which I froze. And a bit of walnut oil in the cupboard. In the spirit of no waste, and because it’s good to start the new year with cupboards and freezer nicely sorted, here’s our take on leftover ingredients!

The flavour combinations may be similar to our Brussels sprouts dish, but the nuttiness of the cauliflower and the crispy chickpeas will surprise you in this pairing!

Serves 2

1 small cauliflower
200g cooked chickpeas
6 tbsp walnut oil 
3 garlic cloves (or more if you love garlic)
1 tsp oregano
1 tsp rosemary
salt
pepper

Preheat the oven at 180C. Place your cauliflower in the middle of a baking tray. Keep the leaves and small stalks, we will cook these too in a bit! Rub 2 tablespoons of walnut oil all around it. Sprinkle half of the oregano and rosemary and season with salt and pepper. Place it in the oven and roast for 15-20min. Remove from the oven and scatter around it the cauliflower leaves, garlic and chickpeas. Drizzle the rest of the walnut oil, oregano, rosemary, and season with salt and pepper. Add a splash of walnut oil to your cauliflower. Return in the oven and bake for another 15-20min, until chickpeas are crispy and cauliflower is cooked but firm.

If you prefer a more raw-in-the-middle cauliflower, then you can put all ingredients together in a baking tray, in the oven at 180C for 20min.
Enjoy!


Happy New Year Everyone! All of us here at Oliveology hope that you had a wonderful time, and a good start to the New Year. Not to be cliché, but can you believe it’s 2018?

After all the days of eating and celebrating, we thought we’d prepare something comforting and luscious for you. Post-holiday food needs a feel of luxury. You know, so that you transition to the New Year with style.

What’s one of the most comforting foods? Soup of course! And what is one of the most luscious foods? Truffle oil of course! At the market we found this beautiful celeriac. Put everything together and you’ve got yourself a creamy, comforting celeriac soup that drizzled with truffle oil becomes the ideal way to start the New Year!

But of course, celeriac alone won’t do it. We have added potatoes for their creaminess and green apples for their tanginess. Oh and instead of water or vegetable stock we used milk! And finally, a little secret: One of our readers suggested we tried blending roasted nuts into the soup. Well, roasted hazelnuts were added to this one and the result was a dreamy soup, with underlying nuttiness that you couldn’t really describe, but felt throughout. The only thing we have to say is that we are really looking forward to many more of your suggestions!

This soup is blended, so even though ideally you want same size pieces of vegetables, this recipe is quite forgiving when it comes to chopping.

For a large pot you will need:

2 tbsp olive oil
1 medium leek
2 celery sticks
1 green apple
1 large potato
1 large celeriac (approx. 1 kg)
1 tsp dried thyme
1lt milk
35g roasted hazelnuts
salt and white pepper
truffle oil (to serve)

Finely chop your leek and celery. Cut the green apple and potato in small cubes. We didn’t peel them for some extra fibre and taste. Peel and roughly chop your celeriac.

In a large pot and over medium-low heat, warm up your oil and gently fry the leek and celery until soft and caramelised. Add the apple and potato and stir until covered in oil. Add the celeriac, thyme, and milk. Sprinkle over the hazelnuts. Season with salt and white pepper. Stir well and bring to the boil. Lower the heat and simmer, covered, for 40 to 45 minutes or until vegetables are tender. Let your soup cool down. Blend, adding a bit of water or milk if needed.

Serve with warm crusty bread and a generous drizzle of truffle oil.