It was Valentine’s day yesterday and we hope you had a wonderful time with your loved ones! Did you make our Valentine’s Orzo with Black Truffle Sauce? If not, go ahead, it’s simple, delicious and between us, it doesn’t have to be Valentine’s day to enjoy something like this!

This week we have a new recipe using one of our products of the month: saffron! Remember our Saffron and Orange Chickpeas from a few weeks ago? If you haven’t used this unique ingredient before, this week’s recipe is ideal.

And I must say, do have a look at our beautiful hamper for the adventurous cook. It includes saffron amongst other intriguing ingredients that guarantee to inspire your daily cooking! Or check our gift bag with saffron and other treats!

This recipe is adapted from the Greek magazine Gastronomos, one of our favourite ones. It is on the sour side, so if you prefer your dressings sweeter don’t hesitate to add a bit of honey or grape molasses. Cooking after all is all about adapting recipes to your own unique preferences!

Serves 2

400g carrots
1 tbsp lemon
1 tbsp orange juice
1 tbsp red wine vinegar
2 generous pinches of saffron in 1 tbsp of warm water
1 clove of garlic minced
5 tbsp olive oil
Salt

Wash, peel and cut your carrots in bite-sized pieces. Place them in a large pot with boiling, salted water and boil until tender. Remove from the pot and drain. You can skip this step if you prefer and use the carrots raw.

In the meantime, make your dressing.
In a bowl whisk together the lemon juice, orange juice, red wine vinegar, saffron in water and garlic. Slowly add the olive oil, until the mixture is emulsified. Taste and season with salt and pepper.

Toss warm (or raw!) carrots and dressing together and serve immediately.


Valentine’s Day on February 14th is usually associated with romantic love. For us here at Oliveology it is indeed a day of love. Love is not only for lovers, but also for friends, family, yourself. It is also the day to indulge in the pleasures of eating-and cooking for that matter.

So this week we have prepared a recipe for you, using one of our very special ingredients! Black. Truffle. Sauce.

Our truffle sauce is made of champignon mushrooms, blended with black summer truffle, extra virgin olive oil, salt and spices. Each jar contains 10% of truffle, so the aroma is quite intense. You can use this sauce in various dishes, stir into warm pasta, add on omelettes or mix with cream for a delicious sauce. My personal favourite is simply spreading it on warm toast, with fresh herbs on top. Add a poached egg and you’ve got yourselves the most luxurious breakfast -or dinner for that matter!

But back to this week’s recipe. It is possibly the simplest way to use this delicious ingredient. Apart from simply spreading on toast, that is. You can swap orzo for rice, and if you want to complicate it a bit more, use vegetable stock instead of water. But for us, this version is ideal.

Serves two

1 medium red onion
2tbsp olive oil
150g orzo
½ jar black truffle sauce
300ml water
salt pepper
30g kefalotyri cheese, finely grated
springs of thyme (to serve)

Finely slice the onion. In a medium sized dish and over medium-high heat gently fry the onion in the olive oil until translucent and slightly caramelised. Add the orzo and stir until covered in the remaining oil and well mixed.

Add half of the truffle sauce and stir again.

Add the 300ml of water, season with salt and pepper and let it cook, half covered until orzo is al dente.

Remove from the heat, add the cheese and stir, adding a few splashes of water if needed.

Serve with the remaining black truffle sauce and fresh thyme.