Happy Apple Day everyone! Every year we are really looking forward to this day. Even though we are well into autumn, somehow this day feels like the beginning of a more wintery autumn, if that makes any sense. The market is now full of our favourite butternut squash, loads of mushrooms, and of course apples, so many different apples! Our shop is open today, so come by. Next best thing you can do this Sunday other than apple picking!

Every year we are amazed at the variety of colours, flavours and different textures of the apples that we find at the market. For our recipe today we have selected three different varieties. Join us, ‘tis the season to do so! Every year on apple day we are longing for something sweet. Remember our olive oil apple cake from last year? This year we went for something sweet again. And we used olive oil again. Only this time we put our apple oil into the game! This is by far my favourite of all the olive oils that we have at Oliveology. Without getting too carried away, just imagine: semi-ripe olives, apples, honey, sage, lemon, walnuts, cinnamon, all crushed together. Exquisite is an understatement.

But let’s get on to our recipe, an apple tarte tatin with grape molasses instead of sugar!

6 apples (approx. 800g) – we used royal gala, granny smith and sunburst
50g salted butter
50g Corinth raisins
50g walnuts
100ml grape molasses
25ml apple oil, plus more to serve
1 tsp mixed spices (we used a combination of cinnamon, cardamom, pepper, cloves, ginger, nutmeg)
1 sheet puff pastry (approx. 320g)
Greek yogurt (to serve)

Preheat the oven to 180C.

Cut the apples in half and then each half in 4 wedges, removing the cores and seeds. In a heavy bottomed frying pan and over medium heat melt the butter and add the apples. Stir gently and add the spices, walnuts and raisins. Let the apples, raisins and nuts cook for 10-15 minutes, stirring every so often. Apples should be slightly tender and coated with butter and spices. Add the grape molasses and stir for 2 more minutes.

Use the apple oil to oil a baking tray. Arrange your apples very tightly in rows or whichever shape you prefer, making sure the apples are spread out and don’t overlap. Scatter the raisins and walnuts and all the juices from the pan. Cover with the sheet of puff pastry and tuck in the ends. With a fork pierce the puff pastry to a few places, to allow steam to escape.

Bake for 20-25min, or until the puff pastry is golden. Remove from the oven and let it cool a bit. Place a serving platter on top of your tray and with one swift move, invert your tart onto the serving platter.

Serve with a dollop of yogurt and drizzle some more apple oil. Hint: this tart is actually quite good eaten at room temperature the next morning.


On Halloween we like to dress up, change ourselves. On All Hallows’ Eve, we become different people. Even just for one night. It’s fun and often, cathartic. But what about food? We all have recipes that we trust. Familiar flavours. And very often we stick to them religiously. For us, Halloween is the time of the year when we experiment. We take comfort foods of our past and turn them into something new. With the easiest way possible. Change one ingredient. Think about it. You don’t have to reinvent the wheel, just think outside the box. Get inspired by the ingredients themselves.

Our inspiration for this year is our limited edition apple oil. Its complex flavour will change completely a comforting squash soup. Olives, apples, walnuts, cinnamon, honey, lemon and sage are all crushed together to create it. It is not your ordinary infused oil.

Follow our recipe for the warm squash soup:

For a large pot of soup (feeds 5 or 7 really hungry people)

1.5kg pumpkin (or squash)
1/2 cup extra virgin olive oil
1 small white onion
1 small red onion
1 piece of ginger, the size of your two thumbs together
1 red chilli
1-2 tsp of mixed spices (we used coriander, cumin, turmeric, caraway)
Salt to taste
1-1.5l vegetable stock

Cut the squash in wedges or in half and roast it in the oven, at 200C, drizzled with olive oil and a bit of salt, until the flesh is tender, around 40 minutes. Scoop out all the flesh (You can skip this last step if you want).

Peel and roughly chop the onions, ginger, chilli. In a large pot pour some olive oil and gently fry them. Add the spices and stir. Add the squash and stir again so that everything comes together. Pour 1lt of stock and bring to a boil. Then lower the heat and let the soup simmer, so that the aromas blend and the squash is completely soft, around 30-45 minutes. Transfer the soup to a blender, and blend until smooth. Return to pot and if needed add more stock, salt, spices.

And now for the metamorphosis.
Serve the soup with Greek yogurt and drizzle our limited edition apple oil. The soup is spicy and sweet, warm and comforting. The yogurt adds the much needed tanginess and freshness. And the apple oil, oh with its sweet aromas of the semi-ripe Koroneiki olives, apples, honey and cinnamon and the nuttiness from the walnuts and sage. You’re in for a treat!