Today we are extremely proud and excited to share with you some wonderful news! We are thrilled to announce that this summer of our 10th anniversary, we have received our very first 3-star award in Great Taste 2019! Our favourite 17°C organic extra virgin olive oil has been rated as a 3-star product, the highest accolade in Great Taste 2019. From a record 12,772 entries only 208 products achieved a 3-star award, so as you can imagine this feels like the most beautiful anniversary present!

Our 17°C extra virgin olive oil is a limited production olive oil made from unripe olives, crushed with fresh lemons, oranges and thyme. It is single estate and single variety, made exclusively from Koroneiki olives, in our farm in Sparta, Greece. It is hand-harvested in early December every year, cold extracted and unfiltered.

Awards of the past include the LA International Olive Oil Competition of 2015 and of 2017 (Silver Medals), The Great Taste Awards of 2015 (1-star), and the Olive Japan in 2017 (Silver), gaining the second place in ranking for the Best Flavoured Olive Oils 2017 Worldwide.

We love pairing this olive oil with fresh white fish, roasted colourful vegetables and use it to create wonderful dressings for our summer tomato salads. We will have more recipes on our blog very soon, so watch this space!

And some of the judges’ words:

The epitome of what is possible when a product is made honestly with the highest quality ingredients. Simply superb. The lemon, and orange come through separately, but with symbiosis, to deliver a long silky citrus aftertaste.

The explosion of the individual flavours is really attractive, and yet the oil is piquant but also balanced and smooth, lacking the peppery hit at the end. This oil gives a flavoursome experience…The aromas are clean and a good length on the palate.

This oil has a beautiful golden colour and a smooth, rich buttery texture with clear discernible aromas of lemon and orange rather than any generic citrus. On the palate it’s a delicious, complex oil with the same citrus notes clearly apparent as well as the presence of thyme. There is a pepperiness that is well-balanced and not overpowering, so the other flavours can still be enjoyed. A true flavour journey and a great product that is long on the palate and leaves you wanting more.

And we are even more proud to share that this is not the only awarded produce!

Two of our olives received a two-star award! Our Kalamata Olives with Herbs and our Kalamata Olives with Lemon and Herbs received two stars each.

The judges’ words for the Kalamata Olives with Herbs:

Good shiny appearance and a pleasing aroma of herbs…The vinegar used with its addition of herbs adds fragrance and acidity, offsetting the olives’ richness…Beautiful soft texture with a pleasing meaty natural texture and flavour complemented by notes of herbs. A delight!

And for the Kalamata Olives with Lemon and Herbs:

…appealing to look at, uniform in size and a nice colour. We liked the zesty aroma in the oil. …they have an enjoyable texture and a juiciness and bite. We loved the zesty lemon flavour, the aromatic herbs and notes of honey blossom.  The kalamata olives here are tender, plump, and delicious, and worth an an award in their own right. The olive oil in which they sit, is simply delicious, and delivers a really authentic citrus edge. Overall a quite wonderful flavour combination. 

Have a look at exciting recipes with olives all around our blog.

And last, but definitely not least, our Orange Blossom Honey was also awarded with one star! Read a few of the judges’ own words below and find exciting recipes with honey here.

A beautiful texture, golden colour and a very elegant floral aroma of the orange blossom. The texture was smooth and melted in the mouth nicely. The flavour was rather beautiful, with lovely balance – plenty of the orange blossom flavour comes through, and there is a rich sweetness making for a very rounded and delicious honey.  

We promise to continue to offer you unique foods of exquisite taste, crafted with respect for the land and the people.

 


Exactly this day today, 10 years ago, Marianna, our owner, started Oliveology. What was initially a dream, to be able to cook with Greek ingredients that feel like home, slowly became part of our lives.

Marianna spent a year travelling around Greece, meeting producers, thinking of everything that would make this dream come true. From designing the lovely labels that make our food stand out, to spending nights over spreadsheets with orders, to cooking and tasting all those ingredients that would slowly arrive in London from all over Greece.

Soon after, Marianna was offered a stall at the prestigious Borough Market. With the help and support of her loved ones, family, friends and collaborators, both in London and in Greece, Oliveology had begun.

Weekdays, weekends and holidays were spent at Borough Market, with vibrant Thalia, Marianna’s friend helping out from day one. Ben, Marianna’s partner in life has always been there, be it in his beekeeping suit with a honey jar in hand, or on the Oliveology cargo bicycle.

From our stall, Oliveology invited all of you to taste the exquisite – and now awarded- olive oil and olives that Sakellaropoulos farm has been sending us every year since. A long-standing collaboration and friendship, based on mutual love and respect for the land and its foods. Olives were also placed in large bowls, for everyone to taste. Honey and nuts were offered. Soon, more produce followed.

Our website became an online home of all these ingredients, and thanks to our supporting team from Greece, it grew more and more. It now has a glossary that educates us all and this blog with delicious vegetarian recipes.

Years passed, and in 2016 the small stall became a shop, the first and only offering Greek produce at Borough Market. We couldn’t be more grateful for their support during all those years and more proud for our produce. We hope they feel proud of us too.

As we were looking at the photos from years past, all of us at Oliveology got a bit emotional. For some of us, this was our first job in the big and sometimes scary city that London is. For some of us, it was the first time we worked around something we were passionate about. For some of us, this was the first time we felt like home at work and made real friends.

And we couldn’t have done all of this without the love and support of all from you. Thank you.

Thank you for coming to our shop at Borough Market, for visiting our Railway arch/warehouse in Bermondsey, for tasting our ingredients and cooking our recipes. Thank you for signing up for our cooking workshops and wine tastings, for coming by just to say hi.

Mostly, thank you for making our dream come true.

Happy 10th Anniversary!!


We are over the moon!
Our new season 22C evoo has just been awarded with a SILVER medal in the BIOL Prize 2019 – International Prize for the best organic extra virgin olive oil in the world. The olive oils were judged on their chemical analysis results and as well as their organoleptic characteristics.

This international organic olive oil competition took place in Bari, Italy in March 2019. We are extremely happy that for another year one of our oils was selected amongst hundreds of olive oil samples from around the world. This was a fantastic achievement for our harvest 2018/19 as we had to face some of the most challenging weather conditions in the lat 50 years.


This week we’ve got some exciting news to share with you!

The World Association of Journalists of Wine and Spirits announced a few weeks ago their World Rankings for extra virgin olive oil. These are based on a system in which each olive oil amasses points based on analysis of 28 international competition awards.

We are very proud that our Lemongrass and Tarragon Olive Oil received the highest ranking in the 2018 Condimento – Flavored Evoo category. And you have to consider, this was amongst more than nine thousand samples of olive oils from 30 countries! This is the first time that a Greek olive oil lands on the first place in this category. This is also the fifth international award that our Lemongrass and Tarragon Olive Oil receives in 2018.

Our Lemongrass and Tarragon Olive Oil is a special oil is made from semi ripe olives crushed with fresh lemongrass and tarragon. We use 1200g of semi-ripe olives to produce 100ml of this cold extracted oil. It is produced in Sparta using exclusively koroneiki olives, kalamon olives and koutsouroelia olives.

It has a very fresh flavour and intense aromas. And it pairs perfectly with fish and green vegetables. We have already prepared a vibrant zucchini, corn and feta salad with Lemongrass and Tarragon Olive Oil. Stay tuned for many more recipes using our newly awarded Olive Oil!


This week we’ve got some exciting news to share with you! Four of our wonderful products received Great Taste Awards! We are very proud to share them with you, as well as some of the judges’ comments. We look forward hearing your own comments –or tell us which of our products is a winner for you!

Pistachios – Roasted & slightly Salted
2 stars **

Greek pistachios are renowned for their wonderful flavour, their beautiful pink exteriors and vibrant green kernels. The area surrounding the island of Aegina combines optimal soil conditions and a perfect maritime climate. A pistachio growing zone par excellence, Aegina offers fresh, vibrant flavoured nuts. The judges commented on the rich, full, long lasting flavour and were impressed by their pink and green colour.

Some of our judges’comments write:
An unusually pink nut. The flavour is creamy and well balanced with just the right amount of salt; soft on the palate with the expected pale green interior’
‘Lovely charring which gives character and the fresh vibrant green of the nuts is very enticing..delightful crunch into a perfectly salted almost meaty nut was a sheer unadulterated pleasure’

Kalamata Olives with Ouzo
1 star *

These olives are from our single estate farm in Sparta, Greece. They are hand picked, unpasteurised and cured in fresh water. They are marinated in extra virgin olive oil, ouzo, star-anise and fennel to produce a unique Greek olive taste.

Some of our judges’comments write:

Very unusual innovation, and one we enjoyed. The olives are good quality and the ouzo goes right through the fruit until the last drop. The aniseed is very complementary and we loved them!’

22°C Organic Extra Virgin Olive Oil
1 star *

This mid harvest olive oil is made from semi ripe olives. It comes from our single estate farm in Sparta, Greece. It is single variety (koroneiki), and harvested by hand. Cold extracted up to 22°C and unfiltered, this olive oil has a mellow quality and a silky smooth texture.

Some of our judges’comments write:

‘A creamy mouthfeel. The flavour was subtle but with a good balance of spice and some herby, woody notes’
‘Lovely cut grass aroma; you are almost transported to the olive grove just by the nose’

Wild Thyme Honey
1 star *

Our wild thyme honey comes from the Taygetus mountains in Greece. It is a monofloral nectar honey from predominantly wild thyme flowers. It is, of course, raw: unfiltered and unpasteurised. With a lovely, golden colour, its intense, aromatic flavour lends it to a wide range of culinary uses.

Some of our judges’comments write:

‘Rich dark caramel colours with a herbaceous nose’
‘The palate is sweet with citrus notes running through it with a depth of flavour that transports you to the dusty depths of the bee keepers shed!’

 

We look forward to stocking up our pantry and cooking up wonderful recipes with these (awarded!) Greek products. Join us!

 



In November, Michalis Georgaras  from Aetheleon Farm in Nothern Greece will be joining Oliveology. On Saturday 25th of November and Monday 27th of November you will get the chance to spend time with Michalis at our shop at Borough Market.

Michalis produces our premium quality oregano organic essential oil in his small family-run farm. Driven by his love for essential oils and especially their therapeutic properties, Michalis started experimenting with growing Greek herb varieties in his small farm in Nothern Greece. Soon after, the first oregano oil production became a reality. The small farm expanded and the production gradually grew.

Oregano is one of the most popular Mediterranean herbs and has been used since antiquity as a food flavouring and medicine. Of the wider category carrying the name oregano (used to define nearly 50 plants available across the world that respond to a similar flavour profile), Aetheleon grows Origanum Vulgare ssp. Hirtum (Greek oregano). This specific variety has great antiviral, antifungal and antibacterial properties, as well as very potent aroma and intense flavour. Aethelon’s oregano oil is therefore exceptional not only for its unique aroma and taste, but also for its healing properties.

Passionate about organic farming and biodiversity, Michalis is dedicated to maintaining a sustainable ecosystem. Apart from his organic certification, he supports the preservation of nature’s resources, while he is a keen believer in creating connections between his farm, research universities and guests.

Read more about Greek oregano on our blog and join him and Marianna at our Borough Market Shop, where he will share with you his knowledge and expertise. You will get a chance to taste the fragrant oregano essential oil and learn all about its journey from Aetheleon farm to our London shop and to your kitchen.


We quite enjoy attending seminars and educating ourselves more about anything food related. Especially when their subject is a powerful food obsession, like fermentation and the person leading it is the fermentation revivalist. The following blogpost will make you feel as if you were sitting next to me during this workshop.

The last days of May, I attended a Fermentation Workshop hosted by Sandor Katz at Vezene Athens. The latter is a contemporary Greek bistrot, the brainchild Ari Vezené. He is a much acclaimed self- taught chef, butcher and owner of two equally celebrated restaurants in Greece; apart from his bistro bar in Athens, he also owns Trattoria Vezené on the Ionian island of Meganissi.

We have been following the events Ari is hosting for a while now, especially since he developed EMBRACE; “a new series of gastronomic events which aims at introducing some of the most important chefs worldwide to a greater local audience while promoting Greece to these chefs, as well as helping to initiate said audience to a “new chapter of Greek cuisine” through the melding of these various visiting cultural influences”.

Back to Sandor now, who has devoted about 2 decades of his life to this project, even if he is not a trained biologist or microbiologist. You might have heard his first book Wild Fermentation or the second one, The Art of Fermentation. He mentions feeling like a mad scientist at times – I definitely consider him as a fermentation demystifier. He travels the world spreading the word about fermentation and the microscopic worlds of microbes. He is a food lover, who chose to return to the land and live in rural Tennessee and not only uses fermentation to fight food waste but for its “glorious healing power”, as well. Let’s find out more about the world of cold boiling, shall we?

He started off his presentation acknowledging that fermentation is not a new concept to Greece. He mentioning trahanas –fermented pasta that Oliveology cooks loved during our Cooking Workshop- yoghurt and wine. If only he knew about our olives -you might recall our previous blogpost on fermentation, explaining why our Kalamata olives are so special. Too bad we didn’t bring some for him to try!

Fermentation might be happening with or without us; however, he focused on the intentional, the planned attempts. The protagonists of this procedure are diverse communities of micro-organisms. The simplest procedure includes getting the vegetables submerged in their own juices and letting lactic acid bacteria work their magic.

In order for his audience to realise the importance of fermentation he stated practical examples like:

  • Alcohol, which is the most widespread byproduct –think wine and beer,
  • Flavour, examples like chocolate, vanilla and cured meats –impossible to lead a delicious life without them,
  • Preservation –an excellent and very Greek example would be homemade preserves –γλυκά του κουταλιού- among others,
  • Perceived health benefits –through this process extra nutrients are generated. Furthermore, in some cases, foods that used to be dangerous are made edible.He elaborated for a while regarding our relationship with bacteria, nowadays. Even if we’ve got about 1 trillion bacteria in our bodies and there’s no form of life without them, we’re still terrified. Bacteria in our contemporary minds equal with danger, disease and death. Did you know that serotonin –vital for your mood, dreams, appetite and even the flow of thoughts- is regulated by indigenous bacteria from the gut? I had no idea!

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We are over the moon as 6 of our products have been awarded stars at this year Great Taste Awards. Great Taste Awards are organised by the Guild of Fine Food, the acknowledged benchmark for fine food and drink. They have been described as the ‘Oscars’ of the food world and the ‘epicurean equivalent of the Booker prize’.

We are really grateful for the wonderful feedback. Big thanks to the judges and of course our wonderful Greek producers that make us proud every year with their consistently superior quality and unbeatable flavours! Below you can read some of the judge’s comments.

18C evoo “Deep green unfiltered oil with a curiously creamy as well as green herbs, grass aroma. Greek mountain herbs on the palate; the bitterness does not overwhelm, despite the ‘green-ness’ . The pepper spike is sound. There is sweet fruit present also. This is intriguing. We do love the wealth of herbal flavours here. It’s certainly complex and balanced.”

21C “Really good aromas of rosemary and fennel on the nose, the oil has good texture, balanced flavours that marry well, the oil is fresh, interesting and very versatile.”

Apple Oil ‘Apple and cinnamon notes on the nose, the sage is well judged and doesn’t dominate. Smooth texture and well balanced flavours.”

Kalamata Olive Plain “Deep black and shiny in a lovely deep green oil with pepper and vinegar on the nose. Juicy yet firm with easy to pit fruit..”

Kalamata Olives with Lemon  “Beautiful, clean fresh lemon, delightful..”

Chestnut Honey  “A powerful yet subtle flavour that’s a welcoming difference from the norm, plus a really appealing appearance.”

 


Over the years many of you who come to our shop or contact us ask for our recipes, tips and advice on how to use our ingredients. Inspired by all of your questions and interest, the time has finally come for us at Oliveology to share our passion, knowledge and spirit of Greek foods with all of you! How? We’ve got many things planned for the future. Think cooking classes, food tastings, wine workshops and many, many more.

How do we kick it off? Well, how else? Teaming up with guest chefs who share our vision, we are beginning a series of cooking workshops. These will have various formats and themes. Some will be shorter, others will be longer. Some will be focusing on specific themes or produce. Others will be focusing on learning different cooking skills. All however will celebrate seasonal Greek cooking. Putting forward healthy, easy recipes you will learn how to create delicious dishes with a hands on culinary experience. Most importantly, you will experience Greek hospitality (yes, there will be lots of food and drinks on offer!) and the way food is used to bring people together. At a warm, social environment you will interact with our guest chefs, us from Oliveology and your fellow cooks having a fun experience, while learning what Greek food really is. Did we mention there will be a surprise goodie bag with Oliveology ingredients for you to take home after the class? Yep!

For our first series of workshops, we will be teaming up with the amazing Greek chef Despina Siahuli who has put together a purely vegetarian cooking experience for all of you. We will be focusing on star ingredients. These are unique artisan produce sourced exclusively from small producers all over Greece. These star ingredients represent the uniqueness of the Greek terroir and culture. During our cooking workshops you will learn how to taste and use them in very creative ways. Our first series of cooking workshops will take place at The Cookhouse, a lovely space at the heart of Borough Market. Full of light and with a fully equipped professional kitchen, this space is ideal to host our culinary adventures.

So join us for a celebration of Greek seasonal cooking. Sign up now for a fun and interactive way to discover the secrets of Greek cuisine and improve your cooking skills.

Price: £45 per person (including food, drinks and a goodie bag)
Duration: 2.5 hours

Location: The Cookhouse, Borough Market, 8 Southwark St, London SE1 1TL

Workshop #1 – Thursday 18th May
10am-12.30pm | 2pm-4.30pm | 6pm-8.30pm

Book your time slot

For more info email us at: cookingworkshops@oliveology.co.uk