With a war happening so close, it is difficult to even write this recipe. But we find solace in food, and in sharing food. Eating together often seems the only way to cope with reality these days, and we savour these moments, knowing that not everyone gets to experience comforting food today. Our recipe of honeyed apricots or nectarines is for pancake day tomorrow, and we hope that you will enjoy making it and that you will share it with friends, family, neighbours, strangers.

For this recipe, we are using our succulent apricots and nectarines. With a natural vibrant yellow-orange colour, they are picked during the summer and dried without the addition of any sugar or other flavourings. They have a natural sweetness which is enhanced by slowly cooking them in honey. You can choose apricots, nectarines or a mixture of the two.

Our honeyed apricots/nectarines are stirred together with creamy galomizithra cheese and Greek yoghurt. We add colourful, raw pistachios to create a very unique pancake fulling for this year’s pancake day! Don’t forget to check our last year’s galomizithra and honey pancake filling, and our other pancake and breakfast recipes.

Of course, if you want to keep this recipe simple, you can use just the honeyed apricots and nectarines as your pancake filling – and yes, they are also great in your morning porridge, on top of fresh fruit, or on their own.

Serves two

100g dried apricots or nectarines
2 tbsp strawberry tree honey, plus more if desired
100g water

50g yoghurt (you can find it at our Borough Market & Spa Terminus shops)
200g galomizithra
25g raw pistachio kernels

Finely chop your apricots or nectarines. Place them in a small saucepan with the honey and water. Cook over low heat, until the apricots/nectarines are soft and tender, around 5 minutes. Remove from the heat, taste (careful not to burn yourselves!) and add more honey if desired. Your simple pancake filling is ready!

If you go the cheese route, then let the apricots/nectarines cool down a bit. Roughly chop the pistachios. In a bowl mix together the yoghurt and galomizithra cheese. Add the honeyed fruit and pistachios and stir everything together. Spread onto your pancakes. Yum!


Valentine’s Day is around the corner and we are very much looking forward to celebrating this year!

Originating as a Christian celebration and part of folk traditions, Valentine’s Day has become today a (mostly commercial) celebration of romantic love. For us at Oliveology, it is a day to celebrate love, but not only romantic love. Love comes in all shapes and forms, and on Valentine’s Day we celebrate the love for our parents, our children, our friends, our partners; the love for ourselves and for the world around us.

Every year on Valentine’s we make something with chocolate, and this year is no exception. Do you remember our olive oil chocolate mousse? Or our delicious chocolate slab with pistachios and raisins? This year we are making chocolate truffles, but with a very interesting twist. The idea for this recipe comes from the Greek pastry chef Stelios Parliaros, who made some very delicious truffles with grape molasses.

Grape molasses is one of our favourite ingredients for cooking and baking, and a great pairing to chocolate. The original recipe uses double cream, but here we’ve used a non-dairy alternative. Both work great. We also have a video for this recipe, with myself and little Harry, so don’t forget to check this out!

Makes 30 truffles

500g dark chocolate (we used mostly 70% cocoa and a bit of 85%))
300g cream (double cream or non-dairy alternative)
100g grape molasses
50g Corinth raisins
Cocoa, powdered sugar (for dusting, optional)

Finely chop the chocolate and place in a heat-proof bowl.

In a small pot warm up the cream until it reaches 90C, just before boiling.

Add the hot cream to your chocolate and let it stand for a minute. Stir with a spatula or whisk. The chocolate should slowly melt and you should have a homogenous mixture.

(Troubleshooting: If you have chocolate pieces that haven’t melted, place your bowl over a pot of boiling water and stir until all chocolate has melted. If your mixture crumbles (ie the ganache breaks) follow the same steps, stirring vigorously with a whisk until smooth again. You may need to add a few drops of water.)

In your smooth cream-chocolate mixture now add the grape molasses and raisins and gently stir until well-combined.

Place in the fridge overnight (or for at least a few hours).

Using your hands or a couple of spoons, shape little balls, using ½ to a tablespoon of the mixture for each.

Dust or roll in cocoa or powdered sugar.


After what felt like a lifetime of January, February is here. With only 28 days this year, we will soon be heading onto spring. As the days become longer and the light appears a little bit more often, we thought we’d spend February preparing wholesome winter meals. Soup of course is on the menu, but not any soup.

This week we have prepared a simple leek and potato soup, but with the wonderful addition of yoghurt. The idea came to us after discovering a recipe for a potato soup with yoghurt in an old recipe book with Greek vegetarian food by Jack Santa Maria. So if you, like us, are looking for new, inspiring ways to incorporate Greek yoghurt into your diets, this hearty soup is for you! Don’t forget to check out our other delicious soups.

You can use one of our flavoured oils to serve this soup. We particularly loved our Apple Oil here, but also our 17C olive oil, with lemons, oranges and thyme.

Serves 4

2 potatoes (500g)
2 leeks (500g)
1/4 cup olive oil, plus more to serve
1/4 tsp dried thyme
1/4 tsp dried oregano
200g Greek yoghurt, plus more, to serve
1.2 lt water or vegetable stock
salt, pepper
a small bunch of fresh dill and your favourite flavoured olive oil (to serve)

Peel the potatoes and cut in bite-sized pieces. Trim and roughly slice the leeks.

In a medium-sized pot, and over medium heat add the olive oil and leeks. Gently cook until tender but not caramelised. Add the potatoes, thyme, oregano and stir until coated with the olive oil.

Add the yoghurt, along with the water. Season with salt and pepper and stir everything together. Bring to a boil, then lower the heat and cook for around 30min, until the potatoes are tender, adding a bit more water/stock if needed.

Blend everything together, and serve this creamy soup with more yoghurt, your favourite olive oil, and plenty of dill.