We are over the moon!
Our new season 22C evoo has just been awarded with a SILVER medal in the BIOL Prize 2019 – International Prize for The best Organic Extra virgin Olive Oil in the World. The olive oils were judged on their chemical analysis results and as well as their organoleptic characteristics.

This international organic olive oil competition took place in Bari, Italy in March 2019. We are extremely happy that for another year one of our oils was selected amongst hundreds of olive oil samples from around the world. This was a fantastic achievement for our harvest 2018/19 as we had to face some of the most challenging weather conditions in the lat 50 years.


This week is one of our favourites of the year! Why, you ask. This week we are receiving our new olive oil! We are very excited and soon you will get the chance to stock up on your favourite ones.

We usually use our 22 olive oil in our recipes. This mid harvest olive oil is made from semi ripe olives. It has a mellow quality and a silky smooth texture that adds depth and flavour to all of our culinary preparations.

But for this week’s recipe, we’ve prepared a dressing using our lemongrass and tarragon olive oil.

This awarded olive oil is made from semi ripe olives crushed with fresh lemongrass and tarragon. We’ve used it in the past in this wonderful summer salad. As we received the new batch, an idea came to mind. This olive oil pairs perfectly with our sweet balsamic chilli vinegar. Our organic vinegar from the Agioritiko red grape variety has a gentle kick from chilli peppers that is the ultimate pair for the very fresh flavour and intense aromas of our lemongrass and tarragon oil.

You can use this dressing in your salads, fish, prawns or green vegetables. We had frozen some Brussels sprouts a few months back and, on a this cold spring week, we’ve decided to combine a winter vegetable with a vibrant dressing. Hint: it’s great with asparagus that are now in season!

Serves 2 side salads

1 fat clove of garlic
1tbsp sweet balsamic chilli vinegar
1 pinch of dried chillies
1tsp wild flower honey
3 tbsp lemongrass and tarragon olive oil
salt and pepper (to taste)

Mince the garlic using salt. In a bowl, whisk the garlic, vinegar, chillies, honey until well mixed. Slowly add the olive oil, whisking constantly until emulsified.

Toss the dressing in warm vegetables, or poor over your favourite dish.

Happy new olive oil season everyone!


Spring is officially here! The weather is warmer, the sun is shining and the flowers have blossomed. Spring for us at Oliveology is often the time for new beginnings. Try something new. Start something new. Plant a seed that will soon blossom into something beautiful.

For us, it is also often about discovering new, seasonal ingredients or techniques. This week we are cooking with fresh artichokes. You have, of course, the option of using our marinated artichoke hearts. But in the spirit of trying something new, we suggest you get your hands on the fresh ones.

Remember our artichokes with anchovy vinaigrette from a few years back? Delicious! And how about some Greek classics?

Lida, our resident chef, had prepared this traditional recipe for you a few years back.

Artichoke hears with peas, carrots and potatoes. Absolutely delicious! In our Vegan Cooking Class at the end of April, she will be making this recipe again, also showing you how to prepare fresh artichokes. As above, in the spirit of trying new things, book yourself a space – we’ve got very few left!

Inspired by spring, this week we have for you a recipe of artichokes cooked in white wine with wild garlic, capers and lemon olives. A perfect dish to have as a main or as a meze sitting under the sun.

Serves two as a starter

3 tbsp olive oil
5 fresh artichoke hearts
2 cups of Gavalas Santorini Blue Assyrtiko
1 bulb of fresh garlic
½ tub kalamata olives with lemon and herbs
1 tbsp capers
smoked salt, pepper (to taste)

Place the olive oil in a pot and over high heat. Place the artichoke hearts facing down and fry, until the edges are brown and charred, about 2-3 minutes. Lower the heat to medium and season with the smoked salt and pepper. Add the fresh garlic, two cups of white wine, and one cup of water.

Cook for 30 minutes covered and 15 minutes uncovered, until the artichokes are soft and the remaining liquid has formed a thick sauce. In the last 5 minutes of cooking, add the olives and capers.

Serve with crusty bread and some Assyrtiko wine.