We were so proud to receive the news for the Great Taste Awards! Every year we participate in Great Taste, the world’s largest and most trusted food and drink awards and we are always very excited when the results come in!

A panel of over 500 experts spent time tasting our lovely products and we are very proud to announce that we have five products with star ratings! Below are the awarded products and some of the judges’ comments. We can’t wait to celebrate!

18°C organic extra virgin olive oil *1 star*

This is the first olive oil of the season, made from unripe olives when they are still small and green. An olive oil with intense flavour and a unique grassy taste. Some of the judges’ comments:

Beautiful, richly coloured, green-gold olive oil with its warm, fruity and peppery aromas. Smooth and silky in texture, the oil dissipates on the palate to reveal its flavour profiles. Sweet meadow hay, buttery artichoke and fresh green almond notes are quickly followed by peppery, feisty young fruit flavours, daring and bold. An astringency plays around the edge of the palate leaving a natural vibrancy. This oil is fresh, lively and spirited.

This buttery light oil has a gentleness suitable for light salads.

Young, fun and delicious!

 

Ginger, Lime & Basil Olive Oil *1 star*

This special oil is made from semi-ripe olives crushed with ginger, lime and basil. It has a vibrant flavour and intense aromas. Some of the judges’ comments:

A deep golden coloured, clear oil with a warm ginger aroma. The flavours of ginger and basil are quite soft and mellow, well balanced with the richness of the oil. The oil has a gentle fruity flavour and is soft and smooth.

The basil was fresh and fragrant, and there was a lovely warmth from ginger followed by a little pepperiness from the oil. The texture was rich and smooth.

 

21°C organic extra virgin olive oil *1 star*

This special oil is made from semi ripe olives crushed with walnuts, purslane, and wild aromatic herbs giving a fresh taste that is full of flavour. Some of the judges’ comments:

Thick and buttery on the palate, it has a strong, lingering herbal flavour.

A gorgeous rich green olive oil positively glistening with natural goodness and tantalizing the palate with its aromas of sweet and aromatic fennel. Smooth and silky in the mouth…Brisk walnut flavours are followed by woody, resinous heady notes from rosemary…The peppery fruit flavours are present and bring a feisty little kick on the finish.

An interesting and intensely aromatic oil – the flavours are so clearly Greek. The fennel seeds provide a striking sweetness with a little bit of nutty bitterness from the walnuts.

 

Plain Kalamata olives *1 star*

These are the classic Kalamata olives. They have a great flavour and fleshy texture. Some of the judges’ comments:

A really rich reddish brown and plump, these olives pack a punch. The salt level is excellent and balances well with the bitterness. There’s hints of sweetness towards the end of the olive profile also present in the marinating oil.

Your Kalamata olives have such a wonderful black purple shine, and truly do look inviting… your olives are fruity in texture and flavour and deliver a truly traditional Kalamata taste.

These olives have a beautiful blackish brown colour, a shiny firm looking skin and a fruity aroma. The flesh is meaty but tender in the mouth and there is lots of upfront fruity sweetness and acidity followed by a pleasing touch of bitterness.

 

Kalamata olives with ouzo *1 star*
Kalamata olives, marinated in extra virgin olive oil, ouzo, lemon peel, star-anise and fennel to produce a unique Greek olive taste. Some of the judges’ comments:

Beautifully shiny Kalamata olives. There is a distinct aniseed/ouzo aroma. The olive flesh is soft and giving, coming off the stone well…the combination is very reminiscent of sitting at a harbour side bar with a bowl of olives and a iced glass of cloudy ouzo. The balance at the finish is long and good.

Wonderfully plump, glossy looking olives with a distinct aroma of ouzo. The olives are soft and juicy.

 

Have a look at exciting recipes with olive oil, flavoured olive oils, and olives all around our blog.

 


We’ve got a new olive oil from our farm in Sparta! The Ginger, Lime & Basil Olive Oil is a very special oil. It is made from semi-ripe olives of the Koroneiki, Athinoelia and Kalamata varieties. These are crushed together with ginger, lime and basil. We use 1200g of semi-ripe olives to produce 100ml of this cold extracted oil. Of course it has no additives or preservatives. It has a very vibrant flavour and intense aromas, and a fascinating aftertaste.

This olive oil pairs perfectly with white fish and rice dishes. But what is the ideal way to savour such an exquisite olive oil? Vegetables, of course, as they are the perfect canvas to bring out its delicious colours. So this week, after a visit to the market, we got some fresh green beans and created this lovely recipe for you. It is quite simple, yet this olive oil transforms the green beans into magic!

This is great for a light lunch, but can also be served as a side dish as part of a meal.

Serves 2

500g green beans
2 small red onions
2 fat clove of garlic
4 tbsp olive oil
50g raw almonds
4 tbsp Ginger, Lime & Basil Olive Oil, plus more for serving
zest 1 lime
1 tbsp. lime juice
salt (to taste)

Cut your beans in large bite-sized pieces.
Place your beans in a large pot with boiling, salted water and cook for approx. 5-7 minutes until tender but not soft. Drain and place in a large bowl. While the beans are still warm, toss them together with the ginger, lime and basil olive oil, lime juice and zest. Season with salt. Set aside.

Finely slice the onion and mince the garlic. Gently fry in the olive oil, over medium-low heat, until caramelised, approx. 4-5 minutes. Roughly chop the almonds and add them to your frying pan. Cook for another 2-3 minutes.

Serve the beans with the onion-almond mixture, drizzling some more ginger, lime and basil olive oil if needed.


This could possibly be the simplest and most exciting recipe we’ve ever created. It is also quite versatile (which we love), as it can be served as a starter, light main, or even as dessert! It combines two of our favourite ingredients, grapes and halloumi cheese.

Grapes are the ultimate September ingredient, and the ideal way to say goodbye to summer flavours and get ready for autumn! We love grapes as a snack, as part of our morning porridge or in salads. But they are also fantastic when roasted in the oven! The first time we tried them, following an old Jamie Oliver recipe, we were in awe. The result is a dense, complex sweet flavour, so intense and wonderful. In this recipe, we’ve used the sultanina variety, the light green ones, but you can use whatever you can find.

Roasted grapes pair perfectly with halloumi’s mellow saltiness. We’ve used our traditional Cypriot halloumi cheese, that is made exclusively with goat’s milk. A semi-hard, bright cheese, with a mellow flavour and hints of mint. Perfect for your salads, but also, as you know, it is delicious when roasted, as in this recipe.

To bring everything together, we’ve used our grape molasses and extra virgin olive oil, along with some dried thyme. The result is indeed magical, and let us not forget, perfect with a white crisp Greek wine!

So join us, let’s get back into the kitchen and deal with summer blues in the only way we know: cooking.

Serves 2

1 tbsp olive oil
1 tbsp grape molasses
300g grapes on the vine
150g halloumi cheese
a pinch of dried thyme

Preheat the oven at 200C.

In a shallow baking dish, place the grapes on the vine. Cut the halloumi cheese in small cubes and scatter between and around the grapes. Drizzle the olive oil, grape molasses and sprinkle the thyme.

Bake for approximately 30min, or until everything is nicely roasted and there’s a lovely juice at the bottom of your dish. Serve with crusty bread, drizzling the leftover juice over the grapes and halloumi.

Don’t forget the wine!


For some reason the first days of September often still feel like summer. All of us at Oliveology use this week to regroup from time off during the summer, to reflect on the year ahead of us, make plans and dreams. The weather feels as if it is ready for autumn of course, but as a farewell to the summer, this week we’ve prepared a tart, using a selection of the last summer tomatoes.

It is a very easy and quite well-known dish, which can be made with not much fuss (it is the end of summer, after all). It looks amazing and most importantly, it’s delicious! What makes this tart unique is the combination of cheeses we’ve selected!

As you know we love cheese, especially cheese that is made with care. Our manouri and galomyzithra cheeses are two of our favourites. White, creamy, and full of flavour! You can find them at our Borough Marker shop and as part of our Greek cheese selection – just make sure to ask for them when you place your order.

We used puff pastry, but this also works with Mrs Kalliopi’s magic dough if you feel like kneading!

1 sheet of puff pastry
200g galomyzithra cheese
100g manouri cheese, grated
1 tbsp 17C olive oil
1 clove of garlic
350g cherry tomatoes
2 sun-dried tomatoes (or more, to taste)
salt, pepper (to taste)
dried thyme (to taste)
1-2 tbsp olive oil

Preheat the oven at 180C.
Roll out the puff pastry in a greased baking sheet. Pierce it with a fork and place it in the oven, for 10-15min or until golden-brown. Remove from the oven and set aside to cool. Keep the oven on.

In a large bowl, and using a fork, mix together the galomyzithra cheese, the manouri cheese, lemon oil, salt and pepper. Mince the garlic and add to the mixture. Taste and adjust for seasoning.

Cut your tomatoes in halves or quarters and set aside. Cut the sun-dried tomatoes in very small pieces.

Once the puff pastry has cooled down, spread the cheese mixture. Lay the tomatoes and sun-dried tomatoes on top. Season with salt and pepper. Sprinkle the thyme. Drizzle with a few gulps of olive oil and place the tart back in the oven, to cook for 20-30min.

It is perfect eaten at room temperature, and (our personal preference, don’t ask why), cold the next morning!