This week we are feeling quite autumn-y. And what goes better with autumn, than wonderful baking activities on a Sunday afternoon!

So this week we are making a recipe that is something between a bread and a cake. What do we mean? It is a dough made with flour, nuts and dried fruit! It is very moist and not at all sweet. You can have it with tea, butter and honey for a filling breakfast, serve it as part of your cheese platter alongside crackers, or even enjoy as is.

For this recipe we used dried apricots and cherries. As our dried fruit have no added sugar, the result is dense and flavourful. But do not expect it to be sweet. It is more on the bitter/sour side. So if you wish, you can add a bit of honey or sugar in the recipe, or omit the balsamic vinegar. But first, try this one, it really is something special, especially served with plenty of honey.

Another idea would be to get our Autumn Baking bundle and use all of its ingredients for this recipe!

This recipe is adapted from a recipe created by Nena Ismirnoglou, whose recipes always surprise us with their simplicity and flavour.

Makes a medium-sized cake tin

200g all-purpose flour
8g dried yeast
300g dried fruit (we used a combination of apricots and cherries)
50ml balsamic cream with mandarin
120ml water
100g nuts (we used raw almonds and raw hazelnuts
2 tbsp oak honey, plus more to serve
½ tsp ground cloves, cinnamon or other warm spices

Finely chop the dried fruit. Warm up the balsamic cream with the water and pour over the fruit. Let them soak for 30minutes.

Ground the almonds and hazelnuts. Mix together your flour, ground nuts and spices.

In a large bowl whisk together the yeast with 2tbsp of warm water. Add to the bowl the flour-nuts mixture and dried fruit. Knead well until you have a slightly sticky dough. Cover with a tea-towel and let your dough rest in a warm environment for 30minutes.

Preheat your oven at 180C.

Place some greaseproof paper on a cake tin and drizzle it with 1 tablespoon of honey. Place your dough in the tin and push it gently. Drizzle the rest of the honey on top of the dough.

Bake for 30min. Remove from the oven and serve warm or at room temperature.


Well, as most of you may know Greece has a long tradition of stuffing foods with other foods, wrapping foods in other foods and so forth. And this goes beyond Greece and over to various Mediterranean and other countries. A few years ago, a Turkish friend and I bonded over our mutual fascination for foods that you can stuff.

In Greece we have of course the all-famous gemista (stuffed vegetables with rice or meat) that are one example of this tradition. Another example is of course the all-famous dolmades.

So this week, as we open a jar of vine leaves, we set off to make our own version of this classic dish. Traditionally, vine leaves had to be briefly boiled before being used. But these ones require no such preparation. They are ready for you to fill! And we must admit, we love this!

The first few that you will roll are the hardest. Then somehow your fingers and hands learn their way around the vine leaves and before you know it you are rolling dolma after dolma, feeling relaxed and at peace.

Makes 65-70

2/3 jar (around 75) vine leaves
1 large white onion
1 small bunch of spring onions
6 tbsp olive oil, plus 5 tbsp more for cooking
300g Carolina rice
3 cups of water
1 large bunch of dill
1 large bunch of parsley
1 large bunch of mint
juice of half a lemon, plus more for cooking
salt

Finely chop the onion and spring onions.
In a medium-sized pot and over medium-low heat place the olive oil and onions and cook until soft and transluscent.
Add the rice and 3 cups of water. Season with salt and cook until the rice still has a bite, for around 5 minutes. Remove from the heat and set aside.

Finely chop all your herbs. Mix well the herbs with the rice and the lemon juice. Adjust for seasoning. Let the rice cool down completely.

Remove the leaves from the jar and carefully rinse under cold water. Pat dry.

In a chopping board or clean surface, lay a vine leaf, veins down, bottom side down and the pointy sides facing away from you. Place a quite large teaspoon of the rice mixture in the middle. Carefully fold the vine leaf bottom edges forwards, then the two sides inwards. Then roll it away from you, like a cigar. Make sure to roll them as tightly as you can, otherwise they will fall apart during cooking -trust me, I have been there!

Place the dolmadakia tightly together, seam side down, in concentric circles in a pot and in one layer. If you have more and need to continue to a second layer, place some vine leaves between the two layers.

Pour over the dolmadakia around 5 cups of water, so that they are just covered with water. Drizzle 5 tbsp of olive oil and more lemon juice, around 4 tbsp. Bring to the boil and then lower the heat and let the dolmadakia cook until the rice and vine leaves are tender, for around 40 minutes.

Serve with more olive oil, lemon wedges and some Greek yogurt.


As we all are now well into autumn, gloomy mornings are this week’s inspiration for our recipe. Let me explain. I love autumn- and autumn weather for that matter. But I am not really a morning person. As a child, I remember wonderful breakfasts served at our family table to be the thing that made me excited about leaving the comfort of my bed. As an adult, I really don’t know how my parents managed to create such delicious things in the mornings.

Maybe they planned ahead. Like we are doing this week! So we need something exciting to make us craw out of bed and give us energy to get on with our busy days. And since this summer we didn’t make a granola, as we did last summer and the summer before that, we decided it’s time.

So here you go, this week’s recipe is our autumn granola. For this one we used our favourite raw hazelnuts, pure cocoa powder, and oak honey. This is a honey that is not too sweet and perfectly complements the nuttiness of the hazelnuts and the sweetness of the chocolate. Because yes, we decided to indulge a bit, and used a tiny bit of dark chocolate. You can of course omit it if you want, the recipe works great without it. And as always, we made our granola with olive oil!

Makes one large jar:
200g oats
100g raw hazelnuts
2 tbsp raw cocoa
3 tbsp oak honey
2 tbsp olive oil
50g dark chocolate (optional)
pinch of salt

Preheat the oven at 150C.

Roughly chop the hazelnuts and the chocolate (if using).

In a large bowl mix together the hazelnuts, chocolate pieces, oats, cocoa and salt.

Lay some greaseproof paper in a baking tray and place your oat mixture.

In a separate bowl whisk together the honey and olive oil.

Drizzle the olive oil/honey on top of the oats mixture and using your hands, mix everything together until well-mixed.

Bake in the oven, stirring every 10 min and for about 30min or until the granola is golden-brown. Let it cool and store in an airtight jar.

Oh, and did we tell you? This is perfect simply served with milk!

 


Many of you ask where we get our vine leaves. Our producer, Marianna has been producing vine leaves for more than 20 years. They are collected from the family’s vineyard in Chalkidiki, Nothern Greece. Their stems are removed and the vine leaves are carefully rolled and packed in brine. The entire process from farm to table only lasts a few hours, so that they retain all of their freshness and nutrients. We really like this ingredient! So this week we decided to experiment a bit with it.

And here it is, a somewhat unusual recipe for you. Think: dolmades meet cheese pie. What does this mean? It means that we are using vine leaves, but not stuffing them in the classic way! When looking into what else we could do with those tasty leaves (our) Marianna suggested: why don’t you stuff them with cheese? It was brilliant!

And watch this space, we will soon share with your our classic dolmadakia recipe, stuffed with rice and plenty of herbs!

Makes 35
1/3 jar (around 40) vine leaves
Zest of ½ lemon
½ tsp dried thyme
250g manouri cheese*
200g graviera cheese*
5 tbsp olive oil

In a bowl grate the graviera and manouri. Season with thyme and add the lemon zest. Mix well.

In a chopping board or clean surface, lay a vine leaf, veins down, bottom side down and the pointy sides facing away from you. Place a large teaspoon of the cheese mixture in the middle. Carefully fold the vine leaf bottom edges forwards, then the two sides inwards. Then roll it away from you, like a cigar.

Place the dolmadakia tightly together, seam side down, in concentric circles in a pot and in one layer. If you have more and need to continue to a second layer, place some vine leaves between the two layers.

Pour over the dolmadakia enough water so that they are just covered and 5 tbsp of olive oil. Bring to the boil and then lower the heat and let the dolmadakia cook until the vine leaves are tender, for around 40 minutes.

Serve immediately or at room temperature.

*you can find graviera and manouri cheese at our chop at Borough Market.

 

 

 


It was autumn a few years ago, when I first joined Oliveology. I was about to make one of my first recipes for this blog. Marianna had given me a few produce to experiment with. I looked at the tin with our apple oil. I was fascinated. Who would think of that, I wondered. Who would combine apples with olives? I loved it before even opening the tin. And when I finally tasted it, and poured it over this pumpkin soup, it was, and I am not exaggerating here, one of the most interesting things I’d ever tasted in my life.

It is perfect with sweet things, of course: drizzled over cake, and over your morning porridge -yes, try it!

So this week, we’ve used our favourite apple oil to make soft oven-baked sweet potatoes! We just love this autumn ingredient. Do you remember our vegan lentil soup with sweet potatoes? Or our sweet and sour winter vegetables? Delicious!

Serves 4 as a generous side

1kg sweet potatoes
1/3 cup apple oil
5 spring onions
smoked salt
black pepper
50g roasted hazelnuts
balsamic creme with mandarin (to serve)

Preheat the oven at 200C.

Finely chop your spring onions. Scrub your potatoes under running water. You can peel them, but we’ve left them with their skin. Cut them in rounds, around 1cm thick. Roughly chop the hazelnuts and set aside for serving.

Place the sweet potatoes and spring onions into a baking tray. Drizzle the apple oil. Season generously with the smoked salt and pepper and toss everything together. Cover with tinfoil and bake at 200C for around 30-40min or until the sweet potatoes are tender.

Serve with the hazelnuts, drizzling some balsamic cream with mandarin.

 


As we go into autumn, we feel less and less nostalgic about summer and more excited about the months to come. All of us at Oliveology are impatiently waiting for the new season ingredients to arrive, and for our workshops and dinners to begin! This autumn we are going to learn how to make Cretan food, baklava, cooking with no-waste, and of course, our Christmas workshop will prepare us for the holidays.

For the first time we have some very unique dinner experiences! Amaryllis is cooking a delicious vegetarian menu with amazing autumn produce, Lida is preparing a festive meal with mostly surplus fresh produce from Borough Market and I will be sharing stories from my research at Athenian delis and fine-dining restaurants, while I prepare for you traditional and modern Greek foods.

As we all are now back into our post-summer schedules, what we need is lunches that we can make ahead and enjoy cold, at room temperature, as well as heated up. So this week we have a filling potato salad for you. Oh and check out this potato salad too!

For this recipe, we found some colourful beans at the market and will use these too! And what makes this dish more special is that we will cook everything together in our 3-star awarded 17 olive oil! This is a limited production oil made from unripe olives, crushed with fresh lemons, oranges and thyme. Yum!

Serves 4 for lunch

½ bunch spring onions
500g fresh beans (we used a combination of green and yellow beans)
700g potatoes, peeled
6 tbsp 17 olive oil, plus more to serve
1/2 lemon, zest and juice
salt, pepper
½ tub unripe lemon olives

Cut the potatoes in rounds, 1cm thick. Trim the edges of the beans and cut them in half.

Place the potatoes in a large pan with salted water and bring to a boil. Add the beans. Cook for around 10-15 minutes, until potatoes and beans are tender. Drain and set aside.

As your vegetables are boiling, finely chop your spring onions. In a large frying pan add 6 tbsp of 17 olive oil and over medium-low heat cook the onions until tender.

Once the vegetables are cooked, place in a large bowl. Mix in the spring onions and toss them around, seasoning with salt and pepper, lemon zest and juice. Add the olives.

Serve immediately or let the salad cool and enjoy at room temperature. It is perfect served with a few boiled eggs cut in half.


This week we’ve got a somewhat unusual recipe for you. August and September in Greece are usually months of preserving in our household. We make tomato passata to last all winter, and jams using very ripe fruit, like figs or peaches, as their season is coming to an end.

However, it is not a preserving recipe we’ve got for you this week. It is one that you can make using any overripe fruit you may have. It works great with apricots, but you can also use peaches, plums and yes, figs!

Here, we have combined apricots with dried apricots (how surprising, I know!) and almonds, but you can mix and match, depending on what dried fruit or nuts you love most. We baked these in the oven with olive oil, our balsamic cream with mandarin, and a bit of honey. The result is soft fruit, bold flavours and the perfect pairing to a grilled manouri or halloumi cheese. This recipe is also perfect to accompany a cheese & cured meats platter, or your morning yogurt. It really is the best way to make use of the wonderful last fruit of summer and welcome autumn.

We are serving this with one of our favourite summer ingredients: rosemary floral water!

We spent most of the summer spraying this aromatic water on our body and hair after the beach, but who says we can’t ‘perfume’ our dishes too? Floral waters are absolutely perfect to use in the kitchen too! So as you are serving this dish, spray on each plate -and on each guest if you dare! Trust us, you are in for a treat.

Serves two

150g apricots
2 tbsp olive oil
2 tbsp balsamic cream with mandarin
30g dried apricots
30g almonds
1 tbsp vanilla fir honey
pinch of salt
rosemary water (to serve)

Cut the apricots in half, removing all stones. Cut the dried apricots in small pieces and roughly chop the almonds. Place everything in an oven dish. Whisk together the olive oil, balsamic mandarin glaze, honey and salt. Mix with your fruit and nuts, so that everything is coated with the liquid.

Cover with tinfoil and bake at 200C for 30 min or until the fruit is soft and the flavours have blended.

To serve, place on individual plates and spray rosemary water over each plate.


Have you tried our ospriada? It is a mixture of various beans, lentils, yellow split peas, chickpeas and bulgur wheat. Produced in the organic farms of Nestoras in northern Greece, it is ideal to turn into a hearty soup. But we prefer to save soups for winter days.

This week we are using handfuls of this nutritious mixture of pulses to create a filling salad. You often ask what is the inspiration behind our recipes. Often, it is the desire to use everything that we have in our fridge and cook with no waste. It is a philosophy many of our chefs share and first and foremost, Lia. Lia is one of our favourite Greek chefs. She is passionate about quality and low impact food and is part of a collaborative food pop-up focussing on food waste reduction. You can meet and cook with her in our November Wasteless Greek Cooking Workshop.

So in this case, we had small bunches of herbs left from last week’s bulgur salad. We store our fresh herbs in small jars with water, like you would with flowers. That way they last longer. But their time had come. So we decided to whiz them with plenty of olive oil and voila, our salad was born! Some pistachios for added saltiness and crunch and there you have it.

This is a salad that takes a bit of time to make. But it’s perfect for the end of the summer, as you can slowly cook the beans, slowly shell the pistachios and generally it requires no rush. And as September is just around the corner, we can spend the last days of summer at a slower pace.

Serves 4 as a side

100g ospriada
a small bunch of parsley
a small bunch of dill
a small bunch of coriander
1 bag of roasted and slightly salted pistachios
½ cup olive oil
2 tbsp white wine vinegar

The night before put the ospriada in cold water to soak. The morning after, drain and place in a pot with fresh water. Bring to the boil, then lower the heat and cook until all beans are tender, around 1-2 hours. Drain and set aside to cool.

Roughly chop all the herbs and place in a blender with the olive oil and vinegar. Blend everything together, until you get a smooth paste.

Gently mix together the beans and herb mixture.

Shell and crush the pistachios and toss into your salad.

Serve at room temperature.


With summer in full swing, this week we have for you a very fresh salad. It is great served cold, but equally delicious at room temperature. We are using bulgur wheat, an ingredient we love, as it turns all salads into filling, nutritious meals. Remember last year’s salad with almonds and prunes? Or the oven-baked bulgur wheat with feta cheese and tomatoes?

And we can’t think of a better way to celebrate summer than with a selection of summer vegetables: Zucchini and green beans are at their best at this time of the year. And so is cucumber. And we loved using them raw in this recipe. Chop them into small pieces and add them to your salad for more crunch and freshness. Plenty of fresh herbs and a simple olive oil and vinegar dressing are all you need. It is summer after all, cooking should be very simple and enjoyable!

You can serve the salad with some yogurt, feta cheese, or roasted summer vegetables like aubergine.

Serves 4 as a main

Salad:
1 small onion
3 tbsp olive oil
100g bulgur wheat
1.5 cups of water
150g zucchini
150g green beans
1 cucumber
1 small bunch of dill
1 small bunch of coriander
1 large bunch of parsley

Dressing:
5 tsbp olive oil
3 tbsp white wine vinegar
salt

Finely chop the onion. Place the onion in the frying pan with the olive oil and over medium-low heat and cook until translucent. Add the bulgur wheat and stir until the bulgur is coated in olive oil. Add the water and cook until all the water is absorbed for 15 minutes. Remove from the heat and set aside until cool.

Finely chop all the herbs and place in a large bowl. Chop the zucchini, beans and cucumber in small bite-sized pieces and add them to your bowl. Add the bulgur wheat, season with salt and and mix everything together.

In a separate bowl whisk together the olive oil and vinegar. Dress the salad making sure that everything is coated with the dressing.

Serve immediately with more olive oil.

 


Did you hear the wonderful news about our 17°C olive oil?
Yes, it has been awarded with three stars, the highest accolade in Great Taste 2019!

We are σο excited and proud.

And of course, this week we couldn’t but create a recipe using our awarded olive oil. Cold extracted with fresh lemons, oranges and thyme, it has always been one of our go-to summer staples, perfect with grilled white fish, or drizzled over fresh vegetables. The salad we’ve created for you today uses a classic summer vegetable combination, but adding our 17 olive oil transforms these familiar flavours.

What is it, you may wonder? Tomatoes and corn, of course! We absolutely love cooking with fresh corn on the cob during the summer. Remember our zucchini, corn and feta salad made with our lemongrass and tarragon olive oil from last summer?

So go on, give it a try, cooking with fresh produce when in season is the most wonderful thing to do! And if you make any of our recipes do take a pic or two. We have an exciting competition coming up, more info soon to follow!

Serves 6
900g grape tomatoes
2 pieces of corn on the cob
1 large red onion

4 tbsp 17°C olive oil
2 tbsp white wine vinegar
a few pinches of dried thyme
salt

fresh herbs such as parsley (to serve)
lemon and orange wedges (to serve)

Following the same instructions as last year, place the corn in a large pot of salted water. Bring to the boil, then lower the heat to medium and cook until the kernels are tender, around 20 minutes. Remove and let cool. Once the corn is cool enough to handle, remove the kernels. To do so, place your corn vertically against your chopping board. Running the knife parallel to the corn, remove all kernels. They should fall on your board. Collect and place in a large bowl.

Cut your tomatoes in half lengthwise. Place in the bowl. Finely slice the onion. Toss everything together. Season with thyme and salt. Drizzle with the olive oil and vinegar and mix well.

Serve with lemon and orange wedges and fresh herbs.