As you may already know we love making dips with pulses. Have you tried our mixed pulses dip? Or our bean dip with roasted red peppers and sun-dried tomatoes?

It’s a great way to eat beans, especially when it’s warm outside and the weather calls for something other than a stew or a soup. So this week we’ve prepared a lovely white dip, using our little small beans from Grevena, in northern Greece. You can use gigantes beans as well if you prefer, but we like these little ones.

We are making it with a few simple ingredients: spring onions and garlic, but you can experiment with any other onions or garlic that you have handy. And we’ve added a secret ingredient, capers!

And as we realised, this dip is also lovely served as a side dish, instead of mashed potatoes or any other mash you may be making. Yum!

Makes one large bowl

250g small beans
3 cloves of garlic
½ cup extra virgin olive oil
4 tbsp lemon juice
zest from 1 lemon
2 spring onions
2 tbsp capers

The night before soak your beans. The morning after drain, and cook in plenty of water until tender.

Drain the cooked beans, reserving one cup of the cooking liquid. Set aside and let cool.

Roughly chop the spring onions, garlic and capers.

In a blender blend together the beans, olive oil, lemon juice and zest, spring onions, garlic and capers. You will need to add a bit of the cooking liquid to loosen up the mixture. We used ½ a cup, but you might need a bit more. Once your mixture is smooth transfer to a bowl and season with salt and pepper.

We prefer serving this dip on a simple white soup plate. Sometimes simplicity is quite calming, I do not know if you agree?

But if you’re into decorating, then finely chop some spring onions, add some more capers, reserve some of the cooked beans, drizzle some olive oil and add some more lemon zest. Either way, enjoy with some raw vegetables and crusty bread!


Summer is in full swing and this week we’ve decided to turn off our hob. There’s nothing better than enjoying a lazy morning, sitting on the balcony or living room, sipping something refreshing and enjoying the summer quiet.

To inspire you, this week we’ve decided to make a simple, yet delicious smoothie for you. We absolutely love fresh fruit in our breakfasts, remember our summer fruit granola or our pear, galomyzithra cheese and bee pollen toast? So in this smoothie we’ve used peaches and bananas. But you can also add nectarines, apricots, cherries, whatever you can find at the market these days!

We’ve used Greek yoghurt (of course!), a tiny bit of honey to sweeten our smoothie and our secret ingredient: cinnamon! We are very excited, as you can now find Greek yoghurt on our website, along with other cheese and dairy products! Feta cheese
or halloumi anyone?


Serves 2

2 small peaches
1 banana
200g Greek yoghurt
1 tbsp honey
½ tsp cinnamon

Remove the stones from the peaches and peel the banana. In a blender whizz together the fruit, yoghurt, honey and cinnamon.

Serve over ice cubes, with more cinnamon. Or you can or mix it with oats for a full-on summer breakfast! Oh and did we say that this is actually perfect in the afternoon too?


We are 11 years old! It’s our birthday on the 16th of July. After an amazing decade, the last year has been, for all of us, quite…unusual. We always take some time in July every year, and reflect on what has happened during the last year, and think forwards, towards the future. This is what birthdays are for, after all!

Our Oliveology team has changed a lot, with very old members leaving us to pursue new (food) paths, and many new ones joining. As we wish them all good luck, we are very excited to see what fresh ideas and passion our new team will bring. Speaking of new members of the team, last December, during winter solstice, our founder Marianna gave birth to a wonderful baby boy. Baby Harry is now almost 7 months old and Marianna with her partner Ben are thrilled as he is starting to savour different foods for the very first time. Having spent the last decade sharing food with all of us, nurturing the little one and experiencing the world of food through his eyes is so fascinating and exciting!

But of course, it has also been a very challenging year. Just as spring was around the corner, and we all felt very excited and ready for new culinary -and other- adventures, outdoors and in the sun, we experienced an unprecedented crisis. Covid-19 changed the world as we knew it, in more ways that one can describe. But as with most crisis, it was an opportunity to give and receive love to each other, and we felt very grateful to be able to be with all of you during all of this. Our small team worked tirelessly to send food and supply all of our customers with Oliveology essentials, and for that we are very grateful to all of them, thank you! We also received great love from our customers, and we couldn’t be more honoured to be part of your lives at times of crisis. Thank you for your support!

Our shop at Borough Market is slowly getting busier, and we are looking forward to welcoming you all back.  If you prefer to shop online until then we understand. Feel free to browse our new additions including our wonderful food boxes, that have become an amazing way to send wishes to our loved ones that are far away.

As we all adjust to various versions of the new “normal”, we are eager to make new plans for inspiring new projects. Crisis after all is an opportunity for change. So without revealing too much just yet, let us just tell you that soon we will be sharing with you more Greek food, made with love and care by us, from our kitchen in Bermondsey!

Until then, let us once again thank you all for your love and support!

This is a very summery dish, that is both filling and very refreshing! It is great served hot, at room temperature, or even cold as a salad. Which, if we are being honest, is one of the things we love most about summer: being able to make simple dishes that you can eat at any temperature according to our mood!

For this dish, we used summer vegetables and orzo. In Greek cuisine, orzo is usually associated with oven-baked tomato-based dishes. It usually accompanies Sunday’s slow cooked meat dishes, but can also be prepared as a dish on its own, as in our vegan version!

As such, in the past we’ve usually prepared it in winter, mixed with black truffle sauce for valentine’s, or oven-baked with saffron, sun-dried tomatoes and galomyzithra cheese.

So we were very excited to try it in a summer recipe! We used peas and courgettes, and our very summery 17C olive oil! A perfect dish for al fresco dining. Needless to say that a bottle of crisp white wine would be the ideal pairing.

Serves 4 for lunch

3 tbsp olive oil
4 fat cloves of garlic
1 cup peas (approx. 150g)
2 medium-sized courgettes, with blossoms if you can find (approx. 300g)
250g orzo
2tbsp 17C olive oil
80g graviera cheese, grated (you can find our graviera cheese in our Greek cheese selection)

Finely slice the courgettes and blossoms. Set aside the blossoms.

In a large frying pan and over medium-low heat gently fry the garlic in the olive oil until transluscent.
Add the peas and courgettes and gently fry for another 7minutes, until everything is covered in the oil.

In the meantime, boil orzo in plenty of salted water until al dente, exactly as you do with pasta. Drain and return to the pot, drizzling the lemon oil, while the orzo is still hot. Stir well.

Add your vegetables, garlic and remaining oil from the pan in the orzo. Toss everything together and add the graviera cheese and blossoms. Serve hot or at room temperature.