At this time of the year, too much work and a gloomy weather often makes us feel low in energy. So we often go for colourful food, to balance the grey skies. This week we are making a nutritious salad, with raw fennel and citrus.

First of all, we love crunching on raw vegetables. It is relaxing, I can’t explain it. Do you remember our raw beetroot and apple salad? Or the wonderful galomyzithra and yoghurt dip we made a few weeks ago to accompany raw veggies? And then there’s citrus, the fruits that give colour to winter. And vitamins! Last year we made a wonderful citrus dressing, and a carrot and citrus salad to go with it. This week we found some blood oranges at the market. They are highly seasonal, and we absolutely love foods that you can only find for a few weeks in the year –wild garlic, we are waiting for you!

For this salad, we also used a selection of olives, wild green unripe olives with lemon and our kalamata olives with ouzo, to perfectly complement citrus and fennel! They are a good source of protein, vitamin E, antioxidants and polyphenols and an excellent provider of oleic acid and oleuropein. And yummy!

And as this is a citrus feast, we couldn’t but use our 17C olive oil with lemons and oranges and our mandarin balsamic vinegar. So go on, grab your fruit and veg and join us in making our days more colourful and fresh!

Serves 4

1 bulb of fennel
1 small orange
1 small blood orange
1 small pink grapefruit
½ tub of olives (we used a combination of unripe lemon and kalamata with ouzo olives)
1 tbsp balsamic cream with mandarin
1 tbsp lemon juice
4 tbsp 17C flavoured olive oil
salt

Thinly slice the fennel. Peel and finely slice the orange, blood orange and grapefruit.

Place in a large platter and scatter the olives. Drizzle with balsamic mandarin cream, lemon olive oil and lemon juice. Season with salt and serve immediately.

This salad turns into a whole different dish if you keep it overnight. The fruits and veg soften up and the flavours all blend wonderfully together. So you can have it for lunch the next day!


Valentine’s Day is one of the most wonderful days of the year. Why, you ask? Well, in my mind it’s associated with chocolate and you must know, I love chocolate. All of us at Oliveology as especially excited this year, as we are hosting our first Valentine’s popup dinner tomorrow evening. Our chef Lida has prepared a delicious menu (including a wonderful dessert with chocolate and bee pollen!) and will share with our guests fascinating facts about aphrodisiac foods and the senses. The event is sold out, but we have more exciting dinners coming up!

And for those of you who are looking for last-minute presents, have a look at our selection of Valentine’s treats, and especially our Valentine’s hamper and gift bag of treats.

In the past we have made some fun recipes for this day: A luscious white chocolate slab and an exciting orzo with truffle sauce.

And if you want to read more on wine and chocolate, this is by our very own Lida.

This year we decided to do something special. An olive oil and dark chocolate mousse.

Serves 4-6

200g good-quality dark chocolate
100g extra-virgin olive oil
5 eggs
75g sugar
pinch of salt
bee pollen (to serve)

Melt the chocolate in the microwave or using a bain-marie. Let cool and stir in the olive oil.
Separate the egg whites and yolks.
Whisk the egg yolks with the sugar until fluffy and smooth.
Separately whisk the egg whites until soft peaks form.

Slowly add the chocolate and olive oil to the egg yolk/sugar mixture. Mix well. If it looks funny, don’t worry, keep going. Gently fold in the egg whites and mix well. You should be left with a smooth mixture.

Transfer to small bowls and refrigerate for a few hours until set. Serve with bee pollen and lots of love!

 


The idea for this recipe came to me a while back. While browsing beautiful food pictures on instagram, there was a picture of a dish that gave me the inspiration for this recipe. I think. Because as I started preparing this blog post, I couldn’t find that original instagram picture. So whoever you are out there, thank you.

This recipe is one of these ideas that gets stuck into one’s head and stays there for weeks or months. Until one day, you decide: Today is the day I’m going to make this recipe.

Tzatziki is possibly one of the most emblematic Greek dips. We absolutely love it. Have you prepared the classic recipe? And how about our unique variation with beetroot? This week we used its key ingredients and cooked up a wonderful, garlicky pasta dish. Because as you may know, we love pasta. For this recipe, we used our favourite trichromo pasta penne. But you can use any other pasta you fancy.

This recipe is perfect served warm for dinner, or eaten at room temperature the next day for lunch.

Serves 4

200g trichromo penne
2 cloves of garlic
4 tbsp olive oil, plus more for serving
125g Greek yogurt
2 small cucumbers
1 small bunch of dill
salt and pepper (to taste)

Cut the cucumbers in small, bite-sized cubes. Finely chop the dill.

Cook the pasta in a large pot with salted boiling water until al dente, for around 5 minutes.

In the meantime, finely slice the garlic. Place in a small frying pan with the olive oil and gently fry over low heat until tender and caramelised.

Once the pasta is cooked, drain, reserving a cup of the pasta water. Return to the pot, stirring in the garlic oil. Add the yogurt and stir everything together, adding a bit of the pasta water if needed.

Toss in the cucumber and dill. Season with salt and pepper. Serve immediately.

If you are preparing this for the following day, then keep the cucumber and dill separately, and add once the pasta is cool.