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.


Making gingerbread men was one of the most fun baking sessions with little Harry and yiayia Philippa. We used olive oil instead of butter and grape molasses to reduce the sugar needed. The result was truly amazing and the feedback a success from all ages. Check our Instagram post for this super fun child friendly activity 🙂

Makes approximately 20 cookies.

Cookie dough

400g flour
100g brown sugar
120ml grape molasses
80ml extra virgin olive oil
1 large egg
2-3 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground cloves
1/4 tsp baking powder
1/4 tsp sea salt

Icing (optional) 
350g icing sugar
4 tbs of lemon juice

 

Method

Preheat oven to 170ºF and line your baking trays with parchment paper or you can use silicone baking mats.

In one bowl whisk together flour, spices, baking soda, baking powder and salt. In another bowl mix well and bid together brown sugar, molasses, egg, and olive oil until creamy. You can use a blender or mix by hand. It worked fine by hand. Gradually add flour mixture into liquid mixture and beat until dough starts to form together. Gently knead the dough into a ball.

Olive oil cookie dough is sticky, so you can put your dough in the fridge for an hour prior to rolling out.
Alternatively you can also use two sheets of parchment paper to carefully roll out your dough until approximately 1-cm thick. I did both of the steps above and worked out perfect!

Using cookie cutters, cut into fun shapes. Bake for 10 -12 minutes depending on the size and how crunchy you like them. These cookies are naturally brown because of the molasses and won’t brown further with baking. If you bake them for too long, you will have firm, crisp cookies. We like ours slightly softer than crunchy.

When you remove from the oven transfer on a cooling rack.

Serve as is or decorate with icing.
For the icing simply add the lemon juice into the icing sugar until it becomes firm and spreadable. Then pipe the icing on the cookies to decorate.

Store in airtight container for at least 2 weeks.

 


We are so excited for Christmas this year! After what felt like a very long year, we are happy to be able to prepare once again our favourite dishes. In Greece there are many Christmas traditions (such as the melomakarona and kourabie Christmas cookies), but when it comes to main courses and sides, there are endless variations. Stuffing is often found at our Christmas table. Traditionally, stuffing in Greece is made with rice, but we love experimenting, so check out our other stuffing recipes.

This year we are using brown rice for our stuffing. This organic, whole-grain rice comes from Grevena in the northern part of Greece. It is high in fibre and nutrients and has a wonderful, nutty taste that pairs perfectly with the walnuts we are using in this recipe. So come by Borough Market, gather all your ingredients and let’s get cooking for Christmas!

Serves 6

3 leeks
6 tbsp olive oil
small bunch of celery leaves
3 tbsp grape molasses (plus more for serving)
300g brown rice
1 lt vegetable stock
50g Corinth raisins
50g walnuts (plus more for serving)
100g chestnuts
½ tsp cinnamon or other spices such as nutmeg, cardamom etc.
salt and pepper (to taste)

Finely slice the leeks.

In a large pot place the olive oil and the leeks and cook over medium heat until transluscnet but not caramelised. Add the grape molasses.

Finely chop the celery leaves and add them to your pot. Cook for a few more minutes, until the leaves are soft.

Add the rice, vegetable stock, raisins, walnuts and spices. Season with salt and pepper and cook for 30-40min, or until the rice is cooked. Add the chestnuts, adjust for seasonings and cook for 5 more minutes.

Transfer to a serving dish, scatter more walnuts and drizzle with grape molasses. Serve hot.


When it comes to salads and Greek cuisine, the well-known Greek salad is always eaten during the summer. As Greek food is all about seasonality, during winter we switch to what we call the “cabbage-carrot salad”. It is a crunchy and fresh salad made with shredded cabbage and grated carrot, usually dressed with olive oil and lemon. So this week we’ve created a twist to this classic winter dish.

This salad is perfect to feed a crowd and also keeps well in the fridge for a few hours. So you can make it in advance and then simply serve it at dinnertime. It’s also our go-to salad for Christmas, as the combination of sweet Corinth raisins and aniseed Kalamata olives with ouzo always surprises our guests.

Serves 2 as a main or 4 as a side

¼ -1/2 cabbage head (around 300g)
2 carrots
2 celery sticks
2 roasted red peppers
40g Corinth raisins
½ tub ouzo olives
2 tbsp apple cider vinegar
2 tbsp olive oil

Shred the cabbage in a large bowl. Grate in the carrots.

Finely slice the celery and roasted peppers and add them to your bowl. Add the raisins and olives.

Toss everything together. Drizzle with the olive oil and vinegar and toss again.

The salad can be prepared in advance and keeps well in the fridge for a few hours.
Serve with more olive oil and vinegar if desired.


Ladolemonο, literally meaning olive oil and lemon, is perhaps the most classic Greek dressing. You can find it in many tavernas and households, as most Greeks love the taste of olive oil and lemon. As with most dressings, this can be used in a variety of dishes, for instance in green salads or poured over roasted vegetables.

But our favourite way to use ladolemono is alongside fish. But not any fish. In Greek cooking, fish is often prepared-and consumed whole, and ladolemono is served on the side, so that each person can pour the desired amount on their plates. Often, when ladolemono is served with fish, the lemon rinds are kept to clean the fish odour from the plates, after the meal is over. A truly no-waste recipe!

As this is a dressing without many ingredients, choose your olive oil and lemons carefully. Get the best you can afford. We recommend using our 18 olive oil. This exceptional oil is the first olive oil of the season, made from unripe olives when they are still small and green. It is a truly superior olive oil with a smooth, silky texture and warm, fruity and peppery aromas, which is perfect for this recipe.

Serves 2

4 tbsp lemon juice (from one lemon)
8 tbsp olive oil (plus more, to taste)
salt, to taste

Place the lemon juice in a bowl. Slowly pour in the olive oil and whisk together until emulsified. Season with salt.

There’s quite a bit of lemon in this dressing, so if you prefer a more subtle lemon flavour, then add a bit more olive oil, around 4 tbsp more.


This week we’ve got a classic Greek winter recipe for you. Lahanorizo, literally meaning cabbage-rice, is perhaps one of the most comforting dishes in Greek cuisine. It is made with slowly cooked cabbage, carrots and rice, and served with plenty of olive oil and lemon. This mellow vegan stew is a classic in Greek households. It is only made in the winter, as soon as the first cabbages appear at the market.

For this recipe you need rice that’s high in starch, so we’ve used our Carolina rice. It is organic and comes from a small cooperative in the area of Grevena in the northern part of Greece.

This dish is perfect served hot, but also makes for an excellent lunch the following day, served at room temperature.

Serves 6 with leftovers
3 onions
6 tbsp olive oil (plus more, to serve)
1 cabbage, around 1.2kg
4 large carrots
200g Carolina rice
salt, to taste
a small bunch of parsley
lemon juice (to serve)

Finely chop the onions. Place the onions in a large pot with the olive oil and gently fry over medium heat, until translucent but not caramelised.

Shred the cabbage and grate the carrots. Add to your pot with one cup of water and cook until the cabbage is wilted, around 15 minutes. Add the rice and 3 cups of water, and season with salt. Cover the pot and cook until the rice is cooked through and the vegetables are soft, around 30 min.

Finely chop the parsley and add to your pot. Stir and let it cook for another 5 minutes.

Serve with plenty of lemon juice and more olive oil.


As you know, trahana is one of our favourite winter foods. It makes for a hearty, nutritious soup with spiced peppers, can become a luxurious dish with the addition of truffles, or a very unique breakfast with olive oil, cheese & honey. You can also use it to make a creamy soup, or add to your stews for texture.

What it is? It is a mixture of fermented milk and wheat, with a slightly tangy flavour and a very comforting smell! A classic in Greek cuisine.

So this week, as we are preparing for our Winter Rural Feast in December, plan wine tastings for the months ahead and many other culinary experiences for you all (check this space!), we couldn’t but make a nutritious breakfast.

This week we’ve cooked trahana in milk (you can use hazelnut milk or any other milk of your choice), and added our absolute favourite: smooth hazelnut butter! Made purely from organic, raw hazelnuts, with no added salt or any preservatives, it is the ideal way to get all the nutrients from nuts. Add some honey and you’ve got yourselves a breakfast that can get you through any challenging winter day!

Serves 1

75g trahana
250g milk of your choice
1 tsp hazelnut butter
1 tsp raw hazelnuts, roughly chopped
1-2 dried figs, roughly chopped
1 tsp honey, plus more for serving

In a small pot add the trahana and your milk. Over medium heat bring it to a simmer, then lower the heat to its lowest setting. Let it cook, stirring often (otherwise it will stick to the bottom of the pot), for 15- 20 minutes, until trahana is soft and you have a porridge-like texture. You may need to add a bit more milk to loosen it up.

Add the hazelnut butter and honey and give it a swirl. Top with the chopped hazelnuts and dried figs and more honey if desired.