Moussaka is one of the most popular and most loved Greek dishes. It takes a while to make, so think of it as a weekend project. But the result will not disappoint. Layers of mellow vegetables are followed by a layer of beef mince, then more vegetables and finally a smooth béchamel sauce. It is a quintessentially summer dish, as aubergines and courgettes, they key ingredients, are in season – and at their best- then.

Following our delicious Olive Oil Mythologies dinner a few weeks ago, this is the recipe for moussaka, which we served as a main course. It is by Katerina, Nafsika’s mother. We have planned many more amazing dinner experiences after the summer, so watch this space for our autumn events!

This recipe serves 16, as in Greece we always make large quantities of moussaka. It freezes well if you want to make two trays. Simply place in the freezer before the final step of baking. You can also half the recipe, if you prefer.

Final advice: moussaka needs to rest after baking. So estimate at least 45 minutes of resting time before diving in. Trust us, the result is worth it!

Serves 16

Mince meat
2 medium red onions (approx. 300g)
6 tbsp olive oil
1kg beef mince, lean
1 cup water
2 tsp tomato puree
½ tsp sugar (optional)
1.5 bottles tomato passata (or 5 juicy tomatoes)
½ tsp cinnamon
salt, pepper (to taste)

Finely chop or grate the onions. In a medium-sized heavy bottomed pot add the olive oil and onions. Gently fry over medium heat until transluscent but not caramelised.
Add the mince and stir well, until the mince is broken down and has browned.
Add one cup of water and cook until the mince is tender, around 15minutes.
In a cup with warm water stir in the tomato puree and sugar until the sugar dissolves.
Add it to your pot, along with the tomato passata and stir well.
Season with cinnamon, salt and pepper. Bring the sauce to a boil, then lower the heat and simmer until the mince is tender and the sauce thickens, around 30-45 minutes. Set aside to cool.

Vegetables
2kg aubergines
1kg courgettes
1kg potatoes
1.5 cups olive oil
salt, pepper (to taste)

Preheat the oven at 180C.
Slice all the vegetables into 5mm / ½ cm slices.
Lay the vegetables in trays and brush the one side with olive oil.
Season with salt and pepper.
Bake at 180C until the vegetables are soft, around 20min.
Half-way through turn them over and brush the other side with olive oil, seasoning with salt and pepper.
Set aside to cool.

Béchamel sauce
225g butter
225g flour
3lt milk
10 eggs
750g kefalotyri cheese

In a medium-sized heavy bottomed pot and over low heat add the flour and butter. Whisk together until golden. Slowly add the milk, stirring constantly until the sauce thickens. You can test by covering the back of a spoon with the sauce, and running your finger through it. The line should remain clear. Remove from the heat and whisk in the nutmeg, salt, pepper, eggs and cheese. Set aside, covering tight with cling film. The cling film should touch the surface of the sauce.

Assembling
Preheat the oven at 180C.
Brush the bottom of a large baking tray with a bit of olive oil (2 tbsp). Layer half the aubergines, followed by courgettes and potatoes. Add the mince. Continue with another layer of aubergines. Top with the béchamel sauce.
Bake at 180C until the béchamel sauce is golden and the moussaka is bubbly, 20-30min.
Let the moussaka rest for at least 45 minutes before serving. Serve warm or at room temperature.


With a war happening so close, it is difficult to even write this recipe. But we find solace in food, and in sharing food. Eating together often seems the only way to cope with reality these days, and we savour these moments, knowing that not everyone gets to experience comforting food today. Our recipe of honeyed apricots or nectarines is for pancake day tomorrow, and we hope that you will enjoy making it and that you will share it with friends, family, neighbours, strangers.

For this recipe, we are using our succulent apricots and nectarines. With a natural vibrant yellow-orange colour, they are picked during the summer and dried without the addition of any sugar or other flavourings. They have a natural sweetness which is enhanced by slowly cooking them in honey. You can choose apricots, nectarines or a mixture of the two.

Our honeyed apricots/nectarines are stirred together with creamy galomizithra cheese and Greek yoghurt. We add colourful, raw pistachios to create a very unique pancake fulling for this year’s pancake day! Don’t forget to check our last year’s galomizithra and honey pancake filling, and our other pancake and breakfast recipes.

Of course, if you want to keep this recipe simple, you can use just the honeyed apricots and nectarines as your pancake filling – and yes, they are also great in your morning porridge, on top of fresh fruit, or on their own.

Serves two

100g dried apricots or nectarines
2 tbsp strawberry tree honey, plus more if desired
100g water

50g yoghurt (you can find it at our Borough Market & Spa Terminus shops)
200g galomizithra
25g raw pistachio kernels

Finely chop your apricots or nectarines. Place them in a small saucepan with the honey and water. Cook over low heat, until the apricots/nectarines are soft and tender, around 5 minutes. Remove from the heat, taste (careful not to burn yourselves!) and add more honey if desired. Your simple pancake filling is ready!

If you go the cheese route, then let the apricots/nectarines cool down a bit. Roughly chop the pistachios. In a bowl mix together the yoghurt and galomizithra cheese. Add the honeyed fruit and pistachios and stir everything together. Spread onto your pancakes. Yum!


A few weeks back, a delicious dip was brought to us by a small cheeseroom in Kozani, Northern Greece. This is Riganati, they told us. Rigani is the Greek name for oregano, so we immediately knew that we would love it, as we love all-things oregano. The dip, made with creamy feta cheese, olive oil and oregano brought back many childhood memories of my grandmother. Whenever we had lunch at her house she would take a piece of feta cheese, crumble it with her fork, then pour over some olive oil and sprinkle some oregano. She would mash up everything together and we would have it with crusty bread.

So from my grandmother’s table and Northern Greece, this is our own version for this delicious dip, which you can serve as is, or dilute it with a bit of milk and pour over pasta or roasted vegetables (yes, broccoli loves this!).

For this, we used our organic feta cheese, a classic Greek feta cheese made from organic sheep’s and goats’ milk, in the Peloponnese. It is a bright cheese, soft in the mouth with a buttery and slightly peppery aftertaste, perfect for this dish. Also awarded PDO status! But you can use a more mature feta cheese if you prefer, for a more complex flavour.

Serves 5

250g feta cheese
125g milk
2tsp olive oil (plus more for serving)
Ground oregano (to taste)

In a small saucepan, heat up the milk until warm but not boiling. In a food processor add the feta cheese, olive oil and the warm milk and blend everything together until smooth. Add a few pinches of ground oregano, blend everything together again. Taste and add more oregano if needed.

This will set in the fridge but you can dilute it with a bit more milk if desired. Serve with plenty of olive oil and crusty bread.


A few years ago, in the beginning of my time in London, I went through what many now Londoners might have experienced: A rough day where I was overworked, exhausted, and a bit hopeless in this big city that I then struggled to call home. If any of you have experienced such a day, then you will relate more with this week’s recipe.

What does one do on such a day? I will share with you what I did. I took a day off work, walked to the nearby market and, feeling slightly guilty and slightly excited I walked around. I had already had breakfast, but decided that breakfast food was what I needed. I bought all the ingredients I needed and in less than an hour, my tiny flat was filled with comforting smells, and I was sitting on the couch having my second breakfast, a wholesome bowl of a very unique ‘porridge’.

So today, we have a very comforting breakfast recipe for you. One that I go to whenever I find myself overworked, or in gloomy autumn mornings. This recipe takes only a bit of time. And love. And it gives back love.

We are using sour trahana, a very unique Greek ingredient.  It is made with fermented milk and wheat. With its slightly tangy flavour and comforting smell, it makes a very unique ‘Greek porridge’. Here, we’ve got inspiration from our olive oil porridge and added some graviera cheese, olive oil and of course a drizzle of honey. Trust us, it works! Top it up with some seasonal fresh fruit and nuts! This recipe is for one, but it scales easily.

Serves 1

75 gr trahana (sour)
250g milk (plus more if needed)
25 g graviera cheese
1 tsp olive oil
1 tsp honey (plus more, for serving)
fresh or dried fruit, and nuts (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.

Grate the graviera cheese and add it to the pot, along with the olive oil and honey. Stir everything together until the cheese melts, for a minute or so.

Serve with fresh or dried fruit, nuts and more honey if desired.


Today is the last day of August, so we are saying goodbye to summer with a very summery recipe using our go-to summer ingredient: tomatoes. We love tomatoes in the summer, as they are at their best during this time of the year. So we pick them to make our tomato passata. Using nothing but tomatoes and no added salt, this ingredient is as close to the flavours of nature as you would expect. We cook with it during the winter, as we wait for the new tomatoes next year.

In this recipe however, we’ve only used fresh tomatoes, as a way to say goodbye to a sweet, sunny summer.

This recipe comes from the island of Santorini, and traditionally the local variety of small cherry tomatoes is used. Look for tomatoes with a thick flesh as they will add structure to your fritters. We’ve added our favourite fresh and dried herbs, but as always feel free to omit anything you don’t like, or add anything you prefer. And yes, us Greeks fry our fritters in olive oil, so do give it a try!

Serves 6

6 medium tomatoes
2 medium onions
1 large bunch of fresh mint
1 small bunch of fresh parsley
½ tsp dried spearmint
½ tsp dried oregano
½ tsp dried basil
½ tsp dried thyme
salt, pepper (to taste)
2 eggs
70g graviera cheese
150g feta cheese
150g flour
plenty of olive oil (for frying)
chilli vinegar (to serve)

Roughly chop the tomatoes and place them in a large bowl. Very finely chop the onion and add it to your tomatoes. Let it rest until you prepare the rest of your ingredients. The juices of the tomatoes will soften up the onions.

Very finely chop your fresh herbs. Grate your graviera cheese. Crumble your feta cheese.

Add the fresh herbs, dried herbs and cheeses to your bowl and stir well. Season with salt and pepper.

Add the flour and mix everything well together. You should have a thick batter, resembling a slightly thicker cake batter.

Place a large frying pan over medium-low heat and add your olive oil. Start with 5cm. Warm it up until simmering. Add one tablespoon of your mixture, carefully so as not to overcrowd the pan. The fritters should be partially submerged in the olive oil.

Fry until golden on the one side -be patient, it takes a few minutes. Flip and fry until the other side is golden too. Remove your fritters and let them rest in paper towels until you finish frying.

Serve drizzled with chilli vinegar!


This week we’ve got a wonderful summer recipe for you!

The simplest version of the classic recipe calls for okra, olive oil, onions and tomatoes. As with most traditional Greek recipes, there are endless variations. For instance, my mother simply adds a bit of cinnamon and sugar to balance the acidity of the tomatoes. Others add a shot of vinegar. No matter the recipe, feta cheese is always served on the side. Here, we took inspiration from the past and created a wholesome dish that is sure to become a summer staple.

For this recipe you can use fresh or frozen okra. Just make sure to be very gentle when you stir your okra, otherwise it will break down. We’ve used our small sun-dried tomatoes, aged balsamic vinegar and orange-blossom honey to add aromas and depth to our tomatoes. We are also baking the okra in the oven, adding cheese – manouri and feta cheese! Of course, feel free to omit the cheese if you are vegan.

Serves 2 with leftovers

425g okra
1 large onion
1 bottle tomato passata or 3-4 tomatoes crushed
30g sun-dried tomatoes (reserve the oil to use in salads or dressings)
1tbsp tomato paste, mixed with ½ cup 100ml warm water
½ cup (100ml) olive oil
1 tbsp aged balsamic vinegar
1 tbsp honey (we used orange blossom honey)
salt, pepper
cinnamon (optional)
100g feta cheese
100g manouri cheese (at our shop Borough Market or Spa Terminus)

Preheat the oven at 180C.

Cut the onion in half-moons and place in a medium-sized baking tray. Add the okra, tomato passata, sun-dried tomatoes and gently stir everything together.

In a large mug add the tomato paste and warm water, olive oil, balsamic vinegar, honey and gently stir everything together, until the paste has dissolved.

Add to your tray with the okra, season with salt, pepper and cinnamon (if using). Stir everything together.

Bake at 180C for one hour, stirring every 20 minutes or so. You can leave it for longer, up to two hours, if you want your okra mellow and very soft.

Cut the cheeses into cubes and once the okra is cooked, add the cheeses and cook for another 10 minutes.

Serve with crusty bread – I personally prefer okra at room temperature, but hot or cold actually works wonders with this dish!

 


It’s Shrove Tuesday!

This is the last day before the beginning for Lent. A moveable feast during which in the UK we have pancakes! This year is of course different, but we find that upholding traditions offers us a sense of comfort – especially if these are an excuse to make and enjoy delicious foods!

In search of inspiration for pancake fillings (remember our tahini and grape molasses from a couple of years ago?), we decided to turn to Greek traditions. So this year, our inspiration for this recipe comes from one of the most-loved Greek food combinations: soft white cheese and honey! A breakfast staple in many households, this combination is also the basis for kalitsounia, the little Cretan pastries. Soft creamy cheese, often on the tangy side, blends perfectly with sweet honey. For this recipe, we’ve selected our galomizithra cheese, a soft white Cretan cheese. We paired it with our orange blossom honey, a delicate, sweet honey with a citrus taste and a light amber colour. The result is truly majestic: Think of a cream cheese frosting, but more airy and light, and much more fragrant and aromatic.

Smother your pancakes with this filling. Sprinkle some cinnamon, chop up some fresh mint. We love bee pollen with this one too. Don’t forget your favourite nuts and yes, you can drizzle some more honey!

Serves two

1 pack (200g) galomizithra cheese
4 tbsp orange blossom honey,  plus more to serve
cinnamon, finely chopped fresh mint (optional)
bee pollen, nuts (to serve)

Place the cheese in a bowl and add the honey.

Using a fork or a whisk, mix everything together until well-combined.

Add the cinnamon or fresh mint, if using.

Smother over your pancakes and serve with bee pollen, more honey and your favourite nuts!


This could possibly be the simplest and most exciting recipe we’ve ever created. It is also quite versatile (which we love), as it can be served as a starter, light main, or even as dessert! It combines two of our favourite ingredients, grapes and halloumi cheese.

Grapes are the ultimate September ingredient, and the ideal way to say goodbye to summer flavours and get ready for autumn! We love grapes as a snack, as part of our morning porridge or in salads. But they are also fantastic when roasted in the oven! The first time we tried them, following an old Jamie Oliver recipe, we were in awe. The result is a dense, complex sweet flavour, so intense and wonderful. In this recipe, we’ve used the sultanina variety, the light green ones, but you can use whatever you can find.

Roasted grapes pair perfectly with halloumi’s mellow saltiness. We’ve used our traditional Cypriot halloumi cheese, that is made exclusively with goat’s milk. A semi-hard, bright cheese, with a mellow flavour and hints of mint. Perfect for your salads, but also, as you know, it is delicious when roasted, as in this recipe.

To bring everything together, we’ve used our grape molasses and extra virgin olive oil, along with some dried thyme. The result is indeed magical, and let us not forget, perfect with a white crisp Greek wine!

So join us, let’s get back into the kitchen and deal with summer blues in the only way we know: cooking.

Serves 2

1 tbsp olive oil
1 tbsp grape molasses
300g grapes on the vine
150g halloumi cheese
a pinch of dried thyme

Preheat the oven at 200C.

In a shallow baking dish, place the grapes on the vine. Cut the halloumi cheese in small cubes and scatter between and around the grapes. Drizzle the olive oil, grape molasses and sprinkle the thyme.

Bake for approximately 30min, or until everything is nicely roasted and there’s a lovely juice at the bottom of your dish. Serve with crusty bread, drizzling the leftover juice over the grapes and halloumi.

Don’t forget the wine!


For some reason the first days of September often still feel like summer. All of us at Oliveology use this week to regroup from time off during the summer, to reflect on the year ahead of us, make plans and dreams. The weather feels as if it is ready for autumn of course, but as a farewell to the summer, this week we’ve prepared a tart, using a selection of the last summer tomatoes.

It is a very easy and quite well-known dish, which can be made with not much fuss (it is the end of summer, after all). It looks amazing and most importantly, it’s delicious! What makes this tart unique is the combination of cheeses we’ve selected!

As you know we love cheese, especially cheese that is made with care. Our manouri and galomyzithra cheeses are two of our favourites. White, creamy, and full of flavour! You can find them at our Borough Marker shop and as part of our Greek cheese selection – just make sure to ask for them when you place your order.

We used puff pastry, but this also works with Mrs Kalliopi’s magic dough if you feel like kneading!

1 sheet of puff pastry
200g galomyzithra cheese
100g manouri cheese, grated
1 tbsp 17C olive oil
1 clove of garlic
350g cherry tomatoes
2 sun-dried tomatoes (or more, to taste)
salt, pepper (to taste)
dried thyme (to taste)
1-2 tbsp olive oil

Preheat the oven at 180C.
Roll out the puff pastry in a greased baking sheet. Pierce it with a fork and place it in the oven, for 10-15min or until golden-brown. Remove from the oven and set aside to cool. Keep the oven on.

In a large bowl, and using a fork, mix together the galomyzithra cheese, the manouri cheese, lemon oil, salt and pepper. Mince the garlic and add to the mixture. Taste and adjust for seasoning.

Cut your tomatoes in halves or quarters and set aside. Cut the sun-dried tomatoes in very small pieces.

Once the puff pastry has cooled down, spread the cheese mixture. Lay the tomatoes and sun-dried tomatoes on top. Season with salt and pepper. Sprinkle the thyme. Drizzle with a few gulps of olive oil and place the tart back in the oven, to cook for 20-30min.

It is perfect eaten at room temperature, and (our personal preference, don’t ask why), cold the next morning!


This week again, we’ve got a very summery recipe from Amaryllis from The Tasty Other. Amaryllis is one of our favourite guest chefs in our dinner experiences cooking workshops. She has a pure love for food, a fascination with tradition and gatherings, and great passion about storytelling through photography. You can check out many of her recipes here, and of course follow her on instagram. So here it is, words and recipe by Amaryllis, right below. Enjoy!

Grapes and figs are easily my favourite summer fruits and I have my family’s summer house to thank for this; the vines surrounding almost the entire house and our very large fig tree (which, coincidentally, is exactly the same age as me!) always offer their fruit in abundance and we enjoy them both fresh off the vine and tree, but also combined with other delicious seasonal ingredients. This salad features red & green sweet grapes, brown lentils (another family favourite and irresistible when added to cold dishes), a hefty dose of my beloved tarragon and big chunks of Cretan graviera. The latter really brings the dish together with its mild sweetness and irresistible subtle fragrance, perfectly balancing out the acidity of the aged balsamic.

Ingredients
300g red & yellow grapes, washed
1 tablespoon honey (choose a non-floral variety, such as pine or wild thyme)
3 tablespoons extra virgin olive oil
2 tablespoons aged balsamic vinegar
About 10g fresh tarragon, leaves picked & thinly chopped
400g cooked lentils
3 gem lettuces, washed and very roughly chopped
60-80g Cretan graviera cheese, in chunks

To serve:
2 tablespoons extra virgin olive oil
3 tablespoons roasted hazelnuts (roughly chopped)
freshly ground black pepper (to taste)

Method
Preheat the oven to 200C (180C fan); put the grapes, honey, olive oil & balsamic into a deep roasting dish, along with a big pinch of salt, and roast for about 15’, or until the grapes start to burst. Remove and set aside to cool at room temperature.

Toss the lentils with a pinch of salt and then add the grapes (no need to remove from the sprigs, just cut them in small bunches) and their juice, chopped tarragon, lettuce and cheese chunks. Toss well and serve with additional extra virgin olive oil, chopped hazelnuts and a little black pepper.