Summer is the time of the year when we try to avoid turning on the oven. We love simple recipes that can be eaten cold or at room temperature. So this week we’ve got a very unique dip for you. It’s great to bring to a summer barbecue or picnic. It also makes for a wonderful lunch, spread over toasted bread with some sliced cucumber on top.

We are making a yogurt and herb dip, with dakos rusks and walnuts! The inspiration for this recipe is from the book Herbs in Cooking by Maria and Nikos Psilakis.

We are using our walnuts and dakos rusks, which both add depth and texture to this dip. You can grind them until they resemble coarse sand, or alternative you can crush them with your hands, adding more texture to this dip.

This dip is packed with fresh and dried herbs. We love fresh parsley, together with dried oregano, but feel free to play around with different herbs. Definitely use our 21°C Olive Oil with Walnuts, Fennel, Rosemary & Oregano, which pairs perfectly with the dip’s flavours.

Makes one large jar

100g dakos rusks
50g walnuts
1 clove of garlic
small bunch of fresh parsley
250g yoghurt
1 tsp dried basil
1 tsp dried oregano
2 tbsp apple cider vinegar
4 tbsp walnut oil, plus more for serving
2 tbsp water
salt, pepper

In a blender or using your hands grind or crush the dakos rusks and walnuts.

Grate the garlic and finely chop your parsley.

In a large bowl mix the yoghurt with the dried basil and oregano. Add the ground dakos and walnuts, parsley and garlic. Stir well. Add the vinegar and walnut oil, and a few splashes of water to loosen up the mixture (if needed). Taste and adjust for seasoning.

Let the dip stand for a couple of hours before serving so that the flavours develop. Serve with more walnut oil.


This week we’ve got an easy and wholesome recipe for you. As you may know, chickpeas are one of our favourite ingredients. However, we often associate them with hearty stews or the classic revithada soup. So this week, as the sun is shining and the summer is in full swing, we’ve decided to make a nutritious salad. Our chickpeas, harvested every year in organic farms in northern Greece are the ideal ingredient for your go-to summer salad.

We’ve kept this simple, using mostly cupboard ingredients. Feel free to add any herbs you have around, and swap any ingredient you don’t really fancy. Definitely serve with plenty of feta cheese!

Serves 2 with leftovers

150g chickpeas
1 red onion
1 lemon, juice and zest
½ jar sun-dried tomatoes in their oil
1-2 tbsp capers and/or olives
small bunch of fresh herbs (mint, parsley or dill)
salt, pepper (to taste)
feta cheese (to serve)

The night before soak your chickpeas. The morning after drain and place them in a pot with lots of water. Boil until tender but not mushy, about an hour. Drain and set aside.

While your chickpeas are boiling, prepare the rest of the ingredients. Peel and cut the onion in half, and then finely slice in half-moons. Drain the sun-dried tomatoes, retaining their oil.

In a large bowl add the chickpeas, onion, lemon juice (start with 2 tbsp) and zest, sun-dried tomatoes, capers and olives and fresh herbs (if using). Add 1 tbsp of the reserved sun-dried tomato olive oil and toss everything together.

Taste and season with salt and pepper, adjusting for lemon and olive oil.

Serve at room temperature with some feta cheese.


In Greece, olives are usually eaten as part of a meze platter, added in salads and used in cooking in slowly cooked stews. So when we came across a recipe for little olive pies from the island of Cyprus (by the Greek-Cypriot chef Christoforos Peskias), we couldn’t but give these a try. Inspired by this Cypriot classic, we’ve adapted the recipe using a selection of our olives.

Organic, hand-picked and unpasteurised, our olives are naturally cured in fresh water for 6 to 9 months. They have high levels of monounsaturated fats and are a good source of protein, not to mention absolutely delicious! In this recipe we used a combination of our Kalamata, Amfissa green and Kalamata orange olives. But feel free to select your favourites!

Makes 15 small pies

1 portion of pie dough with orange
200g olives (we used a combination of our Kalamata olives, Amfissa Green olives and Kalamata olives with orange and herbs)
1 large red onion
zest from 1 orange
2 tbsp olive oil
1 small bunch of mint
1 tbsp sesame (optional)

Preheat the oven to 180C

Finely slice the onion. In a medium skillet and over medium heat gently fry the onion in the olive oil, until tender and caramelised, around 20minutes. Let it cool down.

In the meantime, prepare the rest of your filling. Remove the olive pits, gently pressing down the olives, or using a small pairing knife. Roughly chop the olive flesh and add to a bowl. Add the orange zest. Finely chop the mint and add it to your bowl.

Add the onions and stir well.

Roll out your dough in a rectangular 20x30cm, and around 2-3mm thick. Spread the filling on top, leaving some space on the sides. Roll up the long side, creating a log. Slice vertically creating thick pieces, around 10cm each. Turn them on their side (like you would do with cinnamon rolls).

Lay them on a baking tray covered in greaseproof paper. Sprinkle sesame on top (if using). Bake at 180C until the little pies are golden, around 30min.


Today’s recipe will definitely become a family favourite. As you know, we love pies and home-made dough. Remember Mrs Kalliopi’s wholeshome dough?

This week we’ve got a delicious pie crust, made with a secret ingredient: orange juice! The juice adds a unique aroma to your dough, while the texture is soft and tender. This recipe by the Greek chef Christoforos Peskias comes from the island of Cyprus. Here, we’ve adapted it using our white balsamic vinegar with honey, which adds depth and sweetness to the dough. This fantastic organic vinegar is made by fusing white wine vinegar from the local Roditis variety with organic raw spring heath honey and pollen, carefully collected at 1500m from the fertile slopes of Mt. Pindos. This fusion brings you all the aromas of the Greek countryside in one bottle! The result is an explosive combination of aromas and taste.

You can use this dough with any sweet and savoury fillings. Watch this space, next week we’ve prepared some delicious little olive pies which we made using this dough.

Makes 1 pie crust for a 20x30cm baking tray

250g all purpose flour
1 tsp baking powder
50ml olive oil
1 tsp white balsamic vinegar with honey
100-150ml orange juice (from 2-3 oranges)

In a large bowl whisk together the flour and baking powder. In a separate jug mix together the olive oil, vinegar and orange juice. Combine the wet and dry ingredients.

Knead together, adding a bit more orange juice if needed, until you have a smooth dough. Return the dough to your bowl and let it rest in the fridge for 30min.

Roll it out and use as a pie crust with your filling of choice.