Most of us are house-bound I suppose. I don’t know about you, but when there is so much uncertainty around, one of the few things I find soothing is going into the kitchen and cooking.

Despite the world being so precarious, the weather seems to have its own way. This week we are feeling that spring is finally here. Or anyway, glimpses of it.

March has been a challenging month indeed. So we decided to use whatever greens we have in our fridge or freezer and create a comforting dish that is perfect for the times we live in. And to give us a sense of control, this dish can be turned into a soup or stew! For this versatile dish, we used seasonal greens, and bulgur wheat. Mostly because we love the combination of greens and grains, in the traditional spanakoryzo. So we decided to mix it up a bit. Bare in mind, a little bit of bulgur wheat goes a long way.

We’ll have more recipes to come, using cupboard staples. Let us know what ingredients you have available, and we’ll inspire you with recipes! Stay safe and calm.

Serves 6
2 spring onions
1 large leek
2 stalks of celery
5 tbsp olive oil
5 cardamom pods
100g bulgur wheat
4 cups of water
4 cups of seasonal greens (we used a combination of spinach, kale and wild nettle)
A small bunch of parsley (to serve)
17 olive oil (to serve)
lemon juice (to serve)

Finely chop the spring onions, leek and celery. In a large, shallow pot place the olive oil and the vegetables. Season with salt and pepper and slowly cook until tender and caramelised, approximately 10 minutes. Add the cardamom and bulgur wheat and stir well. Add the water and bring to a boil. Then lower the heat and let it simmer for around 30min, until the bulgur wheat and vegetables are very tender. Add the shredded greens.

If you prefer a more soup-like dish, then along with the greens add 3 cups of water.

Let it cook for another 5-10 minutes. Remove from the heat and season with more salt and pepper if needed. Serve with fresh parsley, the 17 lemon oil and lemon juice.



During this very challenging time for us all, this week we decided to share a few words, from all of us at Oliveology.

During this crisis, it is important to respond with compassion to others and help each other. We must care of ourselves and our bodies, by following the latest World Health Organisation guidelines. And of course, by eating wholesome foods that nourish the body and the soul.

As you may have read in our latest newsletter, in light of the COVID-19 spread we are closely monitoring the situation so as to ensure that we are taking all necessary precautions, so that our customers and the Oliveology team feel protected and cared for. We also work closely with and supporting our colleagues in the artisanal food industry. We are holding regular meetings with our team and colleagues at Borough Market and Spa Terminus, to ensure that we are all up to date on the latest governmental advice and find collective ways to support our customers.

Our shop at Borough Market currently remains open, and we will keep you updated on any developments. If you choose to visit us, we kindly ask you to maintain the necessary distance from others. There are no more sample produce in our display. Disinfectant wipes available for customer use, and of course we maintain the highest levels of hygiene. We also strongly encourage contactless payments – and make sure to clean your card as soon as you return home.

You can also use click & collect options from Borough Market during regular hours, or our Spa Terminus shop in Bermondsey Monday-Saturday 10am-5pm. Our shop at Spa Terminus is open as usual on Saturdays, while other Spa Terminus merchants are open during the week and some on Sundays.

Remember that you can always shop online at Our online shop offers delivery throughout the UK and Europe. If you would like to contact us about your order email us.

When shopping, please pace yourselves. Some of our ingredients are temporarily out of stock on our website, but worry not, we are expecting more stock of pulses, nuts and olive oil very soon!

Our neighbour Elysia Catering, is also putting together a selection of food essentials to pick-up or to be delivered by their team on their cargo bike from the 23rd of March 2020, including our Kalamata olives and extra virgin olive oil!

All of us at Oliveology are here to supply you with essential foods and ideas to prepare wholesome meals at home for your family. As well as olive oil and olives, we have stocks of pulses, grains, pasta, honey as well as many other staples. In the next few weeks we will be sharing with you simple, comforting recipes that you can make using your cupboard staples.

Most importantly, now that most of us are at home, it’s important to keep in touch, in any way that we can.

Share your instagram stories with us, tweet us, send us your thoughts on facebook.

Or, send an email to Nafsika, who writes this blog every week, say hi, what you are cooking, let her know what ingredients you have in your pantry, and we’ll think of wonderful recipes for you to try!

Do keep in touch and stay safe.

Marianna & the Oliveology team

All of us at Oliveology love cooking with as little waste as possible. We love putting leftover veggies in hearty soups, to make tarts with whatever jarred ingredients we have in our fridge, and we even make bread with olives and sun-dried tomatoes we don’t feel like eating anymore.

When it comes to overripe fruit, we always go for jams. But I have been for years wondering about banana bread. You see, it’s not a cake, and it’s not a bread either. How does one eat it, really? So last week, when we had some overripe bananas, I knew it was time to see for myself. And when we say overripe, we mean black outside. Don’t bin them, make this recipe!

And of course, as you may know, we love adding olive oil and honey in almost everything. So banana bread could be no exception. This recipe also has Greek yoghurt, and wholemeal barley flour. And we also used a heart-shaped cake tin, no particular reason there.

What to expect: A dark brown colour, very airy, bouncy texture and a wholesome taste that is not at all sweet. So indeed, the name bread is really accurate.

Makes one large loaf (or a heart-shaped tin)

400g very ripe bananas
5tbsp vanilla fir honey
5tbsp olive oil
100g yoghurt (you can find it at our shops at Borough Market and Spa Terminus)
3 eggs
200g wholemeal barley flour
1tbsp baking soda
1tbsp baking powder
30g walnuts, finely chopped

Preheat the oven at 180C.

In a large bowl whisk the bananas until smooth. If you are left with a few banana lumps, that’s ok.

Add the honey, olive oil and yoghurt and whisk again. Add the eggs, one at a time, and whisk until you have a smooth mixture with a few banana lumps.

In a separate bowl, sieve the flour, baking powder and baking soda. Add the mixture to the banana bowl and mix well. You should have something that looks like a slightly denser cake batter.

Grease your cake or bread tin with olive oil and dust with flour. Pour the batter in it and sprinkle the walnuts on top.

Bake at 180C for 30-45 minutes. The banana bread is ready when you insert a knife into the centre and it comes out clean.

Serve with Greek yoghurt and plenty of honey!

This week we’ve got a very comforting recipe for you. Soon it will be the beginning of spring, yet some days it still feels like winter. So for those challenging days, there is nothing better than a good casserole dish, to take the blues away.

We are big fans of casseroles, remember our vegan orzo? And then it was the cauliflower with smoked cheese we made a couple of winters ago. This winter, we decided to use beans, as we wanted to feel a bit healthier. And for some reason, beans have that effect. We used small white beans, but you can use gigantes as well.

Our organic beans are harvested every year in farms in northern Greece. You can use them to make your own homemade baked beans, but also add them in soups, stews and grain bowls, like this comforting soup with beans and butternut squash.

This week it’s beans, fragrant pesto and melted graviera cheese. Yum!

Serves 4 with leftovers

200g small beans (you can also choose gigantes butterbeans)
2 bay leaves
2 cups seasonal greens, finely chopped (we used purple kale and spinach)
2 tbsp 17C olive oil
250gr milk or cream
2 eggs
200g graviera cheese, grated
¾ cups pesto (we used our green pistachio pesto)

The night before soak the beans in cold water. The morning after, boil the beans with the bay leaves for around 45 minutes or until tender. Drain the beans and discard the bay leaves.

Steam the greens until soft.

In a bowl whisk together the lemon oil, milk or cream and eggs, adding half of the cheese in the end.

In a casserole, mix together the beans and pesto. Add the eggs-cream mixture and stir everything together, until well mixed. Sprinkle the remaining cheese on top.

Bake at 180C for 30min or until hot and bubbly inside.