Semolina halva is one of the most popular Greek desserts. Not to be confused with the halva made with tahini, this one is made with olive oil, sugar and semolina. It is preferred by many during Lent, but all of us at Oliveology enjoy it all-year round. Remember our classic recipe from a few years back?
This spring we are making halva, but with a twist. We follow the traditional recipe of 1-2-3-4 (meaning one cup olive oil, two cups semolina, three cups sugar and four cups of water). But we add fragrant saffron. Our Greek saffron (Krokos Kozanis) is organic with P.D.O status from the Kozani Cooperative in Northern Greece. It has an exquisite floral flavour and aroma and gives a unique taste to this halva.
