Briam is our favourite summer food. Aubergines, courgettes, potatoes and onions slowly cook in the oven, along with crushed tomatoes and plenty of olive oil. The result is tender vegetables that melt in your mouth. The classic recipe is only made during the summer. Growing up, we never had a winter version of briam at home.

However, when looking around for culinary inspiration, I realised that in the last few years a winter version has indeed appeared, with sweet potatoes, beetroot and other winter vegetables.

As we love eating vegetables that are in season, we couldn’t but try this one! How does it differ to roasted vegetables? This Winter Briam keeps the same principles as the summer much-loved dish: vegetables slowly cook in the oven, this time with honey, mustard and orange or lemon juice to replace the tomatoes. Olive oil is always there, of course. The result is not caramelised vegetables or vegetables that keep their bite. The result is a mellow, colourful dish with soft and tender vegetables that melt in your mouth.

Make a large tray, it’s great for lunch the next day. Actually it keeps well for the week, so you can have it for lunch every day!

Serves 6 as a main

2 large carrots (approx. 300g)
2 sweet potatoes (approx. 300g)
4-5 beetroot (approx. 500g)
1 medium broccoli (approx.. 200g)
1 leek
2 medium onions
½ head of garlic
1 tsp dried spearmint
1 tsp dried rosemary
1 tsp dried thyme
200ml olive oil
50ml water
1 tbsp wild thyme honey
1 large orange, juice and zest
2 tbsp mustard
1 small bunch of parsley (to serve, optional)
Feta cheese (to serve, optional)

Preheat the oven at 180C.

Peel and cut the carrots and sweet potatoes in bite-sized pieces. Trim the beetroot and cut in quarters or in half. Leave small beetroot whole. Cut the broccoli in florets.
Finely slice the leek. Peel and cut the onions in wedges.
Place all vegetables in a large baking tray and sprinkle with the dried herbs.
In a mug whisk together the olive oil, water, honey, orange juice and zest and mustard. Pour over your vegetables and mix everything together.

Cover in tinfoil and bake for one hour covered. Uncover and bake for half an hour.Finely chop the parsley and add to the tray. Serve with plenty of feta cheese.

 


If you’ve been following our recipes for a while, you must know by now how much we love traditional Greek recipes, and recipes that are inspired by Greek tradition. We also love our chickpeas –revithada is one of our most popular recipes!

Our chickpeas are harvested every year in organic farms in northern Greece. You can use them to make the traditional revithada soup, or a hearty spiced chickpea stew. Create more filling salads and of course, make your own hummus with our nutty tahini.

Today, we are using chickpeas in a classic Greek combination: slowly cooked with Greens and lemon. For this one, you can use whatever seasonal greens you prefer: chard, kale, spinach, wild greens. If you go for spinach, avoid the baby spinach and select the large leaves, as these are more flavourful and add texture to your dish. Also check out these chickpeas with greens and tomatoes!

Serves 2 with leftovers

200g chickpeas
2 medium onions
2 cloves of garlic
100ml olive oil, plus more for serving
200g seasonal greens (chard, kale, spinach, wild greens etc)
1 lemon, juice and zest (divided)
2 tsp spearmint

The night before soak the chickpeas in plenty of water. The morning after drain and place in a medium-sized pot with 2lt of water. Boil until tender but not mushy, around 1-1.5 hours. Drain, reserving ½ cup of the cooking liquid.

Preheat the oven at 180C.

Peel the onions, cut in half and then finely slice (half-moons).
Grate the garlic.
In a medium-sized frying pan add the olive oil, onions and garlic and gently cook over medium-low hear, until tender and slightly caramelised.

Roughly chop your greens.

In a medium-sized baking dish add the cooked chickpeas, onions, garlic and olive oil, greens, lemon zest, spearmint and the chickpea cooking liquid. Cover with tinfoil and cook in the oven for 40min.

Serve with the lemon juice and more olive oil.


Lentil soup is a classic Greek dish. Every Greek household has its own version. My mother makes it in its simplest form, simply boiling lentils with plenty of garlic. Marianna’s mother adds onions, carrots and celery (and it is this recipe that we have for you today). But no matter what vegetables one chooses for this soup, there is one ingredient that all Greek lentil soups include: bay leaves. These fragrant leaves give a unique aroma, with complex herbal and slightly floral notes. They turn our lentils into a truly comforting meal. Our bay leaves are organic and wild, and hand picked from the mountains of Epirus, in North West Greece.

We’re serving this soup with our 18 extra virgin olive oil (surprisingly our apple oil works great here!) and plenty of vinegar. It is great eaten hot, but keeps well, so it also makes for a great lunch the following day.

Serves 10

150ml olive oil
2 onions
4-5 medium carrots
2 sticks of celery
2 tbsp tomato puree
1kg lentils
4 garlic cloves (plus more if you love garlic)
2-3 bay leaves
5lt water or vegetable stock
salt, pepper (to taste)
18C olive oil (to serve)
red wine vinegar (to serve)

Finely chop your onion, carrot and celery stick. Peel the garlic and leave whole.

In a medium-sized pot add the chopped vegetables and garlic, along with the olive oil. Gently cook over medium heat for a few minutes until tender. Add the tomato puree and cook for another 2-3 minutes. Add the lentils, bay leaves and water or stock.

Season with salt and pepper. Bring to a boil and then lower the heat to medium. Cook for 45 minutes, until the lentils are tender.

Serve hot, with more olive oil and plenty of vinegar.

 


We are now well into January and the holidays feel like a distant memory. Most of us are getting back to work, and to our usual routines. So this week, we’ve decided to make something sweet, to brighten up our days. This recipe is also vegan and sugar-free, and it is our way of saying that such food that may fall further away than what we’re used to eating can be good for our bodies, filling, fulfilling and delicious!

This is an unusual recipe, as it uses succulent dried fruit and Metaxa, the unique Greek amber spirit to create a luscious jam. The original recipe is by the Greek pastry chef Stelios Parliaros, but we’ve adapted it using two types of fruit and our apple oil to finish!

It is perfect on toast with some mature cheddar on top, great in your porridge, but also makes for a wonderful addition to your cheese platters. It is a great glaze for roast pork, or topping for your baked sweet potatoes or squash.

Makes 1 large jar

200g dried apricots
200g dried cherries
120ml Metaxa 12*
40 ml water, plus 100ml water, divided
3 tbsp apple oil

Cut the dried apricots in quarters. Place them in a medium-sized bowl, along with the cherries, metaxa and 40ml of water. Leave overnight to soak.

The following day, place them in a medium-sized pot and over low heat. Add the 100ml of water and simmer, stirring occasionally for around 15-30min, or until the jam is set. You can check by placing a tablespoon of the jam on a place, let it cool down a bit, then run your finger though it. The line created by your finger should stay clear and the jam should not run back to fill the gap.

Remove from the heat, let it cool down and add the apple oil. Place in a large jar and keep in the fridge.


Happy New Year! Whether it’s new-year-new-us, or new-year-old-us, we are extremely happy to be getting back to cooking wholesome, simple meals. We very much enjoyed the extravagant Christmas and New Year’s lunches and dinners, but there is something really comforting in simple foods that feel good for our bodies.

So we are kicking off 2022 with a much loved recipe.

Black eye beans cooked with greens (usually spinach) is a classic dish in Greek cuisine. Our small black eye beans are harvested every year in organic farms in northern Greece. They are also perfect simply boiled and served with herbs and plenty of lemon. Here, we’ve kept it simple, using just a bit of onion and a bay leaf to flavour the dish. You can use spinach or any other seasonal greens that you prefer. This dish can also be served hot or at room temperature and makes for a wonderful lunch the following day. If you’ve been following this blog, then you’ll know how much we love such versatile dishes.

So from all of us at Oliveology, have a healthy, happy New Year, filled with delicious food and your loved ones!

Serves 2
150g black eye beans
1 bay leaf
1 large onion
2 tbsp olive oil
200g spinach leaves
salt, pepper (to taste)

Place your beans in a medium-sized pot with fresh water. Add the bay leaf. Bring to a boil, then lower the heat to medium, cover and let the beans cook for 30’, until tender but not mushy. Drain and set aside.

Finely chop your onion.

In a large skillet, and over medium-low heat, gently fry the onion with the olive oil, until transluscent, around 5 minutes.

Add the cooked beans and spinach leaves and stir everything together, adding a few splashes of water.
Season with salt and pepper.

Cook everything together for 10-15 minutes, until the beans are tender and the spinach is wilted.

Serve hot or at room temperature.