“…a less famous grape variety”
“winner of the Sommelier Wine Awards”

…… what picture do these words draw when they are put together? I have to admit, it took me a long time to put all the pieces of the puzzle together, before I finally got enchanted by the charms of this wine.

Mesogeia, located in East Attica, Greece, is the place where this wine was made. For some, it is better known as the area surrounding parts of Athens. Compared to wine-producing regions such as Santorini or Crete, this area is on the south edge of continental Greece, where the micro climate for grape growth is definitely different from that on those islands. Thanks to the dry and long summers during the grape growing season, grape varieties that are cultivated in the area have to be resistant to heat and drought. Since 1979, this region has had its own geographical indication of origin, which is recognised as a PGI (Protected Geographical Indication) nowadays. One of the most well-known wines from this area is the famous Retsina, which is frequently regarded as the signature wine of Greece by many.

Yes, we just mentioned Retsina. In many occasions the grape variety Roditis is added to Savatiano to produce a blended white wine to make Retsina. Perhaps this is the reason why the name Roditis is less well-known. What is even uncommon to see, is Roditis being used solely to produce a dry white wine. And indeed, the Aoton Roditis 2015 was in fact made in only 3,000 bottles.

Sommelier Wine Award Gold
In 2018, the 2015 Aoton Roditis won a gold prize in the UK-based Sommelier Wine Awards competition. It was described as to have a similar style to Chenin Blanc, in the way that this wine stands out for its full body and rich texture.

In the glass, this wine shows a beautiful, clear, bright and medium-to-deep gold colour, demonstrating its well-developed maturation stage. With a high viscosity, it already starts to indicate an inviting oily-ish texture. By gently swirling the glass, it releases a distinctive spicy aroma, a mixture dominated by cumin and touches of clove and aniseed. Following that, are the gradually opened notes of ripe apple and honey, which also announce the wine as being well-matured. There was clearly no trace of oak barrel. On the palate, the wine is dry, with high acidity, full body and rich texture. There are complex flavours of roasted pineapple, subtle melon and honey, together with the smoky and flinty tastes that developed from the cumin and clove aromas. Without the use of oak barrel, this wine has a citrusy finish.

The wine is ready for drink, or can age for another 2-3 years. It is best served in a globe-shape glass, like the ones you would use for an oaked Burgundy white wine, with a temperature of around 12-13°C. While some sommeliers suggest to have it with a vegetable risotto, this wine can also be an excellent pairing to fresh salmon and sea urchins. If you’d like to eat like a Greek, have the wine with a youthful graviera cheese besides fava dip and red onion; if you are a fan of Japanese food, go bold and try it with sashimi.

Order the 2015 Aoton Roditis here!

by Celine

https:// www.sommelierwineawards.com/winners/winners-2018
https:// aoton.gr

For those of you who follow this blog, you’ll know by now that we love cooking with vegetables. We love making flavourful soups, colourful dips and, of course, salads. But we often wonder, how can we find a way to incorporate more raw veggies in our daily lives?

The solution is quite simple, it seems: Just accompany them with something exciting. Not that raw vegetables aren’t exciting on their own. But let’s be honest, a dip of sorts will take them to a whole other level.

Last week we made this hearty mixed pulses and roasted red peppers dip. This week we’ve got something simpler, yet equally exciting for you. This recipe uses ingredients that we don’t yet have on the website –but we will soon! So come by our Borough Market shop or visit our Railway Arch at Bermondsey, we have all of these in stock!

So go on, source these simple ingredients, and within minutes you’ll have the most interesting dip to accompany raw vegetables.

Makes one bowl:
200g Greek yoghurt
200g galomyzithra cheese (or other soft white cheese)
50g kefir
salt (to taste)
chilli oil (to serve)

In a bowl mix together the yoghurt, galomyzithra cheese and kefir. Season with salt. Drizzle plenty of chilli oil and serve with colourful raw vegetables.

Sometimes the inspiration for a recipe comes from the most unusual places. In this case, it came from one of our producers, Michalis. Michalis creates the amazing oregano oil and, lately, some fascinating floral waters. He loves to cook, too. A few weeks back, he made a dip using leftover cooked pulses he had in his fridge. What a fascinating idea, we thought!

As you may know, we love mixed pulses! In the past we have turned them into a salad, with plenty of herbs and pistachios. And even know we love dips made with pulses, like our white beans dip with sun-dried tomatoes, we had never thought of actually making a dip with various pulses.

This tastes amazing and somehow feels so good for our body! We’ve also added roasted red peppers and salted almonds, to make it even more delicious. And served it with our favourite rosemary floral water, thinking of our wonderful producer, Michalis.

Serves 8 as a starter

300g mixed pulses (we used a mixture of various beans, lentils, yellow split peas and chickpeas)
2 bay leaves
1 clove of garlic
2 large roasted red peppers (approx. 200g)
2 tbsp white wine vinegar
50g roasted and salted almonds
4 tbsp olive oil
smoked salt (to taste)
smoked paprika (to taste)
rosemary floral water (to serve)

The night before, soak your pulses in plenty of water. The morning after, place the pulses, bay leaves and garlic in a large pot with fresh water. Bring to the boil, then lower the heat and cook over medium heat for 1-1.5 hours, until the pulses are very tender.

Drain and discard the bay leaf. Let cool.

Whizz together the pulses, adding the olive oil, vinegar, peppers, almonds. You can whizz until you have a smooth paste or for a bit less if you like your dips a bit lumpier-we do!

Transfer to a bowl and season with smoked paprika and salt.

Serve with olive oil, more paprika and spraying with the rosemary floral water.

Happy New Year everyone!

The new year is now beginning. All of us at Oliveology are feeling optimistic, dare I say excited for the new year, and the new decade that is upon us. Before we welcome the new year, with all of our hopes and dreams for the future, we always feel like saying a proper goodbye to the last year, and to the last decade.

2019 was a very memorable year for all of us at Oliveology.

It was our 10-year anniversary and a chance for us to reflect on how far we’ve come, since our first little stall at Borough Market. We felt proud thinking that Oliveology has been welcomed and loved by so many of you. We felt excited about all the wonderful products that we have managed to bring to London for all of you, ingredients ranging from extra virgin olive oils to mature artisanal Greek cheeses and organic pulses, and from wild herbs to raw honey and fragrant truffle products. Foods that for some mean home and for others mark the beginning of a new culinary adventure. And Greek wines, ah, the last decade has been transformative for the Greek wine industry, with some very memorable wines reaching our shop (treat yourself to this, it was life-changing for me).

Last year we also got our first 3-star Great Taste Award. We won’t lie, we got a bit emotional. It’s not every day that one’s efforts are recognised in such a way. Our 17°C organic extra virgin olive oil really made us proud!

Thinking back to 2019, we felt most grateful for the people that surrounded us. For the Oliveology team that grew, with new members joining us at the shop, and older team members running various amazing projects. For the amazing producers that have been supporting us and with whom we share so many things, mostly a passion for what we do. We are happy to enter into the new decade with all of them.

In 2019, our Warehouse at Bermondsey opened up again for all! Our ‘home’ now includes the entire railway arch, with our shop open on Saturdays, a fully-equipped professional kitchen and many, many cooking workshops, wine tastings and dinner experiences. We couldn’t feel more excited about these new endeavours and our collaborations with powerful, female voices: chefs, wine experts, food anthropologists, home cooks, mothers.

We also launched our Oliveology Holidays, two fascinating gastronomic trips for next summer. So join us, as we transfer our culinary experience while sailing around the Ionian Islands, and while vacationing in a small village in rural Crete.

Yes, now is the time to reflect on the last year and the last decade, to embrace any troubles we’ve had and celebrate all the wonderful moments. To pause and remember where we were. To think of where we want to go. So for those of you who, like us, are making plans for 2020, just remember: Follow your passion and craft new dreams. It is a new year after all. And a new decade.

Happy 2020 to all!