Last week we were very happy to have the wonderful Margot, from Margot’s Kitchen hosting one of our workshops. During two fully booked classes, Margot talked about the Mediterranean diet, healthy eating and offered clever tips on how to incorporate more wholesome ingredients into our daily diets.

The workshop, as with all of our workshops was vegetarian and included delicious recipes such as a Butternut Squash Kibbeh with Chickpeas & Caramelised Onions and a gluten-free Banana and Pistachio Teff Cake.

So, this week, we have one of Margot’s recipes for you, made especially with our favourite Oliveology ingredients. This Roasted Antipasti recipe is very easy to make, and will definitely impress your guests!

We’ve got more cooking classes coming up this spring and summer, so watch this space or email us to make a booking!

 

Margot’s Roasted Antipasti with Mixed Olives

Ingredients

350g mixed olives (black and green)
1 jar artichoke hearts
1 jar roasted red peppers
150ml extra-virgin olive oil
1 lemon, sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme (or 1/2 tsp dried thyme)
a pinch of flaked red pepper

Method

1. Preheat oven to 180C (160C fan).
2. In a medium-sized tray, place the mixed olives along with the roasted peppers and artichokes.
3. Add the sliced lemon and fresh herbs.
4. Toss with the extra-virgin olive oil and roast for about 30 minutes, stirring occasionally.


This is a recipe unlike any others. What do we mean? Well, this is a recipe that you can make at home, when your fridge is empty. You know, those evenings when you are too tired or too lazy to go shopping, or those days that you have forgotten to do so -it has happened to us as well!

The secret here is a nicely stocked cupboard and a bit of imagination. Have a look at our bundles, get yourselves some essential cupboard items and we’ve got you sorted.

So this week, we are making lentils. We are not smoking them, but we are using two of our ingredients that will offer some smokey-ness. Smoked salt and roasted red peppers! This recipe will be amazing with some freshly squeezed lemon juice and zest, but as this is a recipe to make with an empty fridge, we are using our lemon olives instead! And of course, our chilli vinegar for some spice and kick.

Freshly cut herbs and / or caramelised onions would also work, you know, just in case you do decide to go shopping! But the recipe words perfectly as is, using just your cupboard staples.

Serves two

150g lentils
½ tbsp smoked salt, plus more to serve
1 tsp dried oregano
1 tbsp chilli vinegar
3 tbsp olive oil
150g roasted red peppers
½ pack kalamata olives with lemon and herbs
Fresh parsley or other herbs or caramelised onions (optional)

In a large pot with water, add the smoked salt and lentils. Boil until the lentils tender. Drain and place in a large bowl.

In the meantime, cut your peppers in fine strips.

Place the peppers in the bowl with the lentils. Add the olives, dried oregano, olive oil and vinegar. Toss everything together and add more salt if needed. Add herbs and caramelised onions (if using). Serve hot or at room temperature.


It was Valentine’s day yesterday and we hope you had a wonderful time with your loved ones! Did you make our Valentine’s Orzo with Black Truffle Sauce? If not, go ahead, it’s simple, delicious and between us, it doesn’t have to be Valentine’s day to enjoy something like this!

This week we have a new recipe using one of our products of the month: saffron! Remember our Saffron and Orange Chickpeas from a few weeks ago? If you haven’t used this unique ingredient before, this week’s recipe is ideal.

And I must say, do have a look at our beautiful hamper for the adventurous cook. It includes saffron amongst other intriguing ingredients that guarantee to inspire your daily cooking! Or check our gift bag with saffron and other treats!

This recipe is adapted from the Greek magazine Gastronomos, one of our favourite ones. It is on the sour side, so if you prefer your dressings sweeter don’t hesitate to add a bit of honey or grape molasses. Cooking after all is all about adapting recipes to your own unique preferences!

Serves 2

400g carrots
1 tbsp lemon
1 tbsp orange juice
1 tbsp red wine vinegar
2 generous pinches of saffron in 1 tbsp of warm water
1 clove of garlic minced
5 tbsp olive oil
Salt

Wash, peel and cut your carrots in bite-sized pieces. Place them in a large pot with boiling, salted water and boil until tender. Remove from the pot and drain. You can skip this step if you prefer and use the carrots raw.

In the meantime, make your dressing.
In a bowl whisk together the lemon juice, orange juice, red wine vinegar, saffron in water and garlic. Slowly add the olive oil, until the mixture is emulsified. Taste and season with salt and pepper.

Toss warm (or raw!) carrots and dressing together and serve immediately.


Valentine’s Day on February 14th is usually associated with romantic love. For us here at Oliveology it is indeed a day of love. Love is not only for lovers, but also for friends, family, yourself. It is also the day to indulge in the pleasures of eating-and cooking for that matter.

So this week we have prepared a recipe for you, using one of our very special ingredients! Black. Truffle. Sauce.

Our truffle sauce is made of champignon mushrooms, blended with black summer truffle, extra virgin olive oil, salt and spices. Each jar contains 10% of truffle, so the aroma is quite intense. You can use this sauce in various dishes, stir into warm pasta, add on omelettes or mix with cream for a delicious sauce. My personal favourite is simply spreading it on warm toast, with fresh herbs on top. Add a poached egg and you’ve got yourselves the most luxurious breakfast -or dinner for that matter!

But back to this week’s recipe. It is possibly the simplest way to use this delicious ingredient. Apart from simply spreading on toast, that is. You can swap orzo for rice, and if you want to complicate it a bit more, use vegetable stock instead of water. But for us, this version is ideal.

Serves two

1 medium red onion
2tbsp olive oil
150g orzo
½ jar black truffle sauce
300ml water
salt pepper
30g kefalotyri cheese, finely grated
springs of thyme (to serve)

Finely slice the onion. In a medium sized dish and over medium-high heat gently fry the onion in the olive oil until translucent and slightly caramelised. Add the orzo and stir until covered in the remaining oil and well mixed.

Add half of the truffle sauce and stir again.

Add the 300ml of water, season with salt and pepper and let it cook, half covered until orzo is al dente.

Remove from the heat, add the cheese and stir, adding a few splashes of water if needed.

Serve with the remaining black truffle sauce and fresh thyme.


A few months back, we saw that our lovely Amarylis had made chickpeas with orange, using our olives and capers. What a wonderful combination of flavours, I thought at the time! So when thinking of this week’s recipe, and with all the citrus fruit around, this idea came to mind. Chickpeas and orange! And as winter makes us all feel really cold, we thought of adding something different to our chickpeas. Saffron!

Our organic Greek Saffron comes from the Kozani Cooperative in Northern Greece. It has a unique floral flavour and aroma, while it gives an exquisite amber colour to many dishes, desserts and beverages. Including our chickpeas! Oh and did we mention it has antioxidant properties amongst other things?

Here’s the recipe and check out our hamper for the Adventurous Cook, that includes saffron!

Serves two for lunch

1 small leek
1 medium onion
4tbsp olive oil

100 g chickpeas
1 very large orange, zest and juice
2 pinches of saffron in 1 cup of warm water
½ tsp smoked paprika
1 tsp orange blossom honey
salt

to serve:
Boiled rice or Greek yogurt
Fresh coriander or parsley
Honey

 

The night before, soak your chickpeas. The morning after, boil the chickpeas in plenty of water, until soft.

Preheat the oven at 180C.

Finely slice the leek and chop the onion. In an oven proof casserole, heat fry your leek and onion in the olive oil until transluscent and slightly caramelised. Remove from the heat and add the chickpeas, orange juice and zest, saffron, smoked paprika, salt and honey. Stir well and place in the oven. Bake for an hour to an hour and a half, until the flavours have blended, adding a bit more water if needed.

Serve with rice or Greek yogurt, fresh herbs and more honey if you desire.


This week we are trying out something a little bit different. January days can sometimes feel a bit dull, but not for us here at Oliveology. On the contrary, they often inspire us to think outside the box, add more colours and flavours to our weekly cooking routine. Cooking after all should be more about creativity and less about routine, right?

So what are we making? To begin with, we selected two of our favourite winter vegetables, beetroot and sweet potato. Remember our beetroot dip or our lentil and sweet potato vegan soup? This dish is vegetarian too, you guessed it right.

But these are no ordinary roasted vegetables. Inspired by the Greek cooking magazine Gastronomos, we are making them sweet and a little bit sour. We will use honey to bring out the vegetables’ natural sweetness, and balsamic vinegar to add a very welcome acidic note. And the ingredients that bring everything together: oranges and grapefruits!

Oh, and did we mention that apart from spending a bit of time preparing your vegetables, this recipe needs nothing more? That’s what we call an easy January dinner!

For 4 people (plus leftovers):

700g sweet potatoes
700g beetroot
1 large red onion
1 large grapefruit, zest and juice
1 large orange, zest and juice

100g wild flower honey
50ml aged balsamic vinegar
100ml olive oil
salt

Preheat the oven at 180C.

Peel the sweet potato and scrub the beetroot. Cut in small bite sized pieces (vegetables will cook faster this way). Peel and finely slice the onion.

Place your vegetables in a large baking tray. Add the citrus juices and zest.

In a small saucepan add the honey and warm it up to make it more runny. Remove from the hear and add the vinegar and olive oil. Pour over the vegetables.

Season well with salt and toss everything together so that the vegetables are coated with the honey-vinegar mixture and citrus juices.

Bake for an hour or until the vegetables are soft, sticky and slightly caramelised.


Happy New Year all!

We hope you had a wonderful holiday break and that you are well settled into the new year. January is an interesting month. Sometimes we feel very motivated to change all those things that we were not satisfied about in 2018. Sometimes we feel a bit gloomy, cold weather and all. This week’s recipe is the most wonderful way to energise and motivate you. It is very colourful too, which always makes us feel better! And let us say, it is full of vitamin C, with carrots and citrus fruit.

It is the perfect salad to pair with the citrus dressing we made a few weeks back. But if you are not in the mood to make the dressing, just add a bit of olive oil and a few splashes of white balsamic vinegar with honey.

Serves 4 as a side

500g carrots
1 grapefruit
1 orange
1 blood orange
50g raw pistachios
Salt
Citrus dressing (to taste)
A few parsley leaves (to serve, optional)

Peel and grate the carrots.
Fillet the oranges and grapefruit: Using a sharp knife, cut the top and bottom off the orange. Place your knife where the pith meets the flesh and continue cutting downward in a curved motion and following the shape of the orange. You should be left with a peeled orange with no white stuff around it. Cut between these membranes so as to segment the orange, retaining any juices.

Peel the carrots and then keep peeling, so that you have thin carrot ribbons. If you prefer you can also grate the carrots.

In a bowl place the carrots and citrus pieces. Add a generous amount of dressing (or olive oil and white balsamic vinegar), season with salt and toss well to combine.

Serve with the raw pistachios, roughly chopped and a bit of parsley.


This year we decided to create a very festive recipe using our newest dried fruits and nuts! We selected the word stuffing when categorising this recipe, but this will make for a wonderful side dish, or vegan dinner. It is somewhat a combination of our other Christmas stuffing recipes. It is made with rice, just like our vegan stuffing from a couple of years ago, but also leeks, like the less ordinary stuffing we made last year. But this year we decided to take it up a notch.

We went full on with our dried fruit and used colourful nectarines and cherries. The bright yellow-orange nectarines are very aromatic and sour enough to add an additional dimension to this dish. Our cherries are moist and intense, full of natural sweetness. And what better pairing than our roasted and slightly salted almonds! And of course, many fragrant spices. It is Christmas after all.

We served our stuffing in an old serving dish, as we are somehow feeling more retro and nostalgic during Christmas. Somehow using old platters or bowls to serve our Christmas food brings us closer to all those moments of food sharing of the past. You know, these dishes do carry their own histories.

But before we get carried away, let’s get to our recipe!

Serves 4 as a side
1 large leek
4tbsp olive oil
200g Carolina rice
600ml vegetable stock
50g dried nectarines
50g dried cherries
50g almonds, roasted and slightly salted
1 tsp spices (we used a combination of cardamom, cinnamon, cloves, ginger, nutmeg)
salt, black pepper (to taste)
lemon zest and fresh parsley (to serve)

When it comes to the dried fruit or nuts, you can select to finely chop them, roughly chop them, or for the more adventurous out there, leave them whole.

Finely chop the leek. In a medium-sized pot and over medium-high heat gently fry the leek in the olive oil until transluscent. In the meantime, rince your rice under cold running water. Strain and set aside. Add the rice to your pot and stir until coated with olive oil. Add the dried nectarines, cherries, almonds and stir again. Season with salt and pepper. Be mindful, the almonds are slightly salted!

Pour the vegetable stock, bring to a boil, and then turn down the heat and cook your stuffing simmer half-covered until the rice is cooked and the fruits are plump and rehydrated.

Serve with lemon zest and fresh parsley or other fresh herbs.

Merry Christmas everyone!!!


This week we’ve got something different for you. With December in full swing, the weather is now properly cold. During those cold winter days, we always think of citrus fruit. Somehow all their vitamins make us feel stronger.

So when thinking of this week’s recipe, we couldn’t but use citrus. And what a better way to incorporate all these healthy juices into your daily food routine, than with a delicious citrus dressing! But healthy doesn’t mean not festive. You can use this dressing for your seasonal greens, roasted squash and even in a simple bulgur wheat salad! Can you think of anything better for your Christmas table?

In this recipe, we have balanced the acidity and bitterness of the citrus with a bit of honey and used our favourite red wine vinegar to pump up the flavours. After all, winter requires intense flavours, right?

Makes enough for a side salad of 4

1 lime, zest and juice separately
2 grapefruit, zest and juice separately
1 orange, zest and juice separately
1 clove of garlic, minced
1 tsp orange blossom honey
1 tbsp red wine vinegar
5 tbsp olive oil
Salt and pepper (to taste)

Combine all citrus juice together. Measure 5 tbsp of juice and set aside. Drink the rest, it’s good for you. In a bowl whisk together the zest, juice, the garlic, honey and vinegar. Slowly add the olive oil and whisk until emulsified. Season with salt and pepper to taste. Taste and if you feel it needs more sweetness, add a bit more honey.


Last Saturday we hosted our vegetarian Christmas feast! Our very own Marianna, along with our resident chef Lida Papamatthaiaki organised a wonderful cooking workshop.

We spent 3 whole hours making delicious food, learning about Oliveology’s ingredients and new cooking techniques. At the end, we all sat around the table, shared all the food we made and was surprised by Oliveology’s Christmas crackers – what a treat!

Our lovely Lida will be hosting more cooking workshops, so watch this space! And don’t forget to make your booking for our Healthier Living Workshop this March with our guest chef Margot Carone. Can’t think of a better Christmas gift!

Our favourite recipe was the stuffed kabocha squashes with mushrooms, spinach & truffle oil. Absolutely delicious and the vegetarian main you are looking for to please your guests. This recipe includes double cream and kefalotyri cheese, but for our vegan dining companions you can simply omit it. Here’s Lida’s amazing recipe.

Serves: 8
Preparation time: 1 hour ~ Total cooking time: 2 hours 45min

Ingredients
2 butternut squashes
2 kabocha squashes
10 tbsp extra virgin olive oil
Sweet paprika (to taste)
Chilli flakes (to taste, optional)
Salt, pepper (to taste)

-Mushroom and spinach filling:
4 tbsp extra virgin olive oil
450g mushrooms (ideally a mix of shiitake, portobello and chanterelle)
60 ml white wine vinegar
250g fresh baby spinach leaves
1 small batch of spring onions
Salt, pepper (to taste)

140ml double cream
220g kefalotyri cheese, grated
100g breadcrumbs
white truffle oil (to taste)

Preparation method
-Preheat the oven to 180C.

-Cut the butternut squash in large cubes and place in a baking tray lined with parchment paper. Season the squash with salt, pepper, paprika and chilli flakes and drizzle with half of the olive oil.

-Cut a small slice off the base of each kabocha squash so it will stand up on a baking tray without wobbling. Carefully slice a “lid” off the top of each one too and set aside. Now, with a small, sharp knife, cut into the centre of each squash, then use a teaspoon to scoop out all the seeds and fibres. Drizzle and rub with olive oil the flesh of the squash and season with salt and pepper. Place in a separate baking tray lined with parchment paper.

-Place both trays in the oven and roast the whole kabocha and the diced butternut squash for 45 minutes. Once their flesh is soft, remove from the oven. Set the whole kabocha aside to be stuffed later. Peel and using a fork or potato masher, mash the squash.

-Prepare the filling: Sautee the mushrooms in half of the olive oil, until moisture has evaporated and mushrooms are well browned, about 3 minutes. Add vinegar and stir to combine. Remove from the fire and set aside. Using the same pan, add the spinach and spring onions and cook until slightly wilted and softened, about 3 minutes. Season with salt, pepper and 40ml of the cream. Add the spinach mixture to mushrooms.

-In a separate bowl, mix the kefalotyri cheese with the rest of the cream.

-Layer the stuffing in each of the kabochas in this order, starting from the bottom-up: butternut squash, kefalotyri cheese and cream, mushroom-spinach mixture, kefalotyri and cream. Gently press mixture down with your hands and repeat layering process with remaining half of stuffing ingredients. Add a generous splash of truffle oil. Finish off with breadcrumbs.

-Place the stuffed kabochas on a baking sheet, without their tops. Roast until the top layer of cheese has melted and the breadcrumbs are lightly browned. Kabochas should be tender and easily pierced by a paring knife, 30-45 minutes. Remove from oven and cool on baking sheet for 5 minutes before serving with the tops.