Christmas is now slowly coming to an end, but somehow we are still feeling festive. The New Year is after all very close!

This week we have selected a wonderful recipe that will certainly fill you with warmth. A honey & spices granola! It is filled with fragrant spices, such as cloves, cinnamon and nutmeg and sweetened with vanilla fir honey. And because we’re feeling very festive, we’ve used our apple oil to give our granola a wonderful subtle aroma. This granola makes for a perfect gift for the New Year. Just put it in a lovely jar with a colourful ribbon.

But it’s also the ideal way to use up any leftover nuts and dried fruit you may have from Christmas. And as the year is coming to an end, we love the idea of clearing out our kitchen cupboards and starting fresh. So have a look, gather all leftover nuts and dried fruit, and join us, as we say goodbye to 2019 with one last recipe.

Makes one large jar

200g oats
100g mixed nuts (we used walnuts and hazelnuts)
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
pinch of salt
3 tbsp apple oil
4 tbsp vanilla fir honey
50g dried fruit (we used raisins)

Preheat the oven at 160C.

Roughly chop the nuts. Place them in a large baking dish, along with the oats.

In a small bowl, whisk together the apple oil, honey, spices and pinch of salt.

Pour over the oats and nuts and using your hands or a wooden spoon, mix everything very well together, until all oats and nuts are coated in the aromatic olive oil-honey.

Bake at 160C for around 30min, stirring every 10 minutes.

Remove from the oven and add the dried fruit.


This week we’ve got a lovely Christmas recipe for you. As we all know, carrots are the perfect ingredient to accompany our Christmas meal. This week we’re preparing them combining some very unique ingredients: orange blossom honey and grape molasses! We got our inspiration from our Valentine’s Dinner Experience (our first for 2020), in which our talented chef Lida is making a honey carrot soup. Yes, honey and carrots are very good friends!

In this recipe we added grape molasses, an ingredient that adds depth and balances the sweetness of the honey. It is made purely from grape must. A staple in my own kitchen, I highly recommend it!

So let’s get cooking. And have a warm and peaceful Christmas everyone!

Serves 6 as a side
1kg carrots
50g cranberries
5 tbps olive oil
3 tbsp orange blossom honey
3 tbsp grape molasses
1 large orange, zest and juice
salt (to taste)

Preheat the oven at 180C

Slice the carrots diagonally in uniform thin slices. They will shrink a bit while cooking, so make quite big slices.

Place them in a large baking tray, in one layer.

Sprinkle the cranberries.

In a separate bowl, whisk together the olive oil, honey, grape molasses, orange zest and juice. Season with salt.

Drizzle over the carrots and toss well everything together.

Roast in the oven until tender.


Christmas is around the corner and all of us are feeling very festive here at Oliveology! Have you checked our advent calendar yet? We’ve got a special treat every day, how exciting!

We’ve had a very busy few weeks, planning our delicious events for 2020!

We are very excited to share with you some very interesting workshops: In February we will warm up with our Greek stews & soups workshop. In March we will learn how to make Traditional Greek pies, and at the end of March we have our Vegan Workshop.

When it comes to dinner experiences, On Valentine’s Day we have a special dinner experience planned, focusing on the senses. In June we have a dinner & a talk around Greek olive oil mythologies, with lots traditional dishes, slowly cooked in olive oil. The latter by yours truly.

So in case you are looking for an unusual gift this Christmas, our Events Gift Card is what you need!

Following last week’s festive spirit, when we made a warm orange salad with our truffle honey, this week we have prepared a white soup made with one of my favourite Oliveology ingredients: our apple oil! Imagine olives pressed with apples, walnuts, cinnamon, honey & sage, what a combination! And like we did in our celeriac soup, we’ve added a little secret ingredient: almonds!

Serves 6 as a starter

1 kg cauliflower
5 tbsp apple oil
salt, pepper, dried thyme
50g almonds
2 cups of milk

Preheat the oven at 180C.

Break the cauliflower in florets and place it in a single layer in a large baking tray. Add the almonds. Season with salt, pepper and dried thyme. Drizzle the apple oil and toss everything gently together until all florets and almonds are coated with the oil and the seasoning.

Bake until the cauliflower is golden and tender, for around 30min. Remove from the oven and let cool.

Using a blender, blend the cauliflower and almonds, adding the milk. You can work in batches if necessary.

Transfer the soup in a large pot. Cook until bubbly hot, adding more milk if needed. Check for seasoning.

Serve immediately, drizzling more apple oil.

 

 

 


As we are well into winter and a few weeks away from Christmas, many of us are wondering what to prepare this year for our festive table. Let’s have a look at our recipes.

There is of course the question of stuffing. Shall we go with a vegan one? A less ordinary one made with bulgur wheat, or a colourful one with dried nectarines, cherries and almonds?

What is your favourite Christmas main? Here at Oliveology every year we’ve got different traditions and family recipes that come into the discussion.

But no matter what your main course is, plenty of colourful vegetable-based plates are a must! The last few years, we went for green. We loved our festive Brussels sprouts with walnut oil. Or how about a crunchy fresh green salad with galomyzithra cheese, dried figs and grape molasses?

This year we got our inspiration from one very unique ingredient. Truffle honey. Our truffle honey is made from acacia honey, infused with slivers of real black summer truffle. The intense aroma of this truffle honey pairs particularly well with cheese and charcuterie platters. But it is an excellent ingredient to add a unique flavour and a little luxury to this year’s table.

And as we are going for a colourful table, we have chosen a selection of orange winter vegetables. The inspiration came from a restaurant dish I used to prepare years back, where the chef was using only orange vegetables-what a brilliant idea! The result is a memorable dish that will definitely appeal not only to truffle lovers, but also to those who have never tasted truffle before.

Serves 6

1kg pumpkin
500g carrots
500g sweet potato
½ jar truffle honey
1/3 cup olive oil
1/3 cup of water
dried thyme
salt, pepper
50g walnuts (to serve)

Peel the pumpkin, carrots and sweet potatoes. Cut the vegetables in large bite-sized pieces and place in a large roasting tray.

In a bowl, whisk together the truffle honey, olive oil, water, thyme, salt and pepper.

Drizzle on top of your vegetables and toss everything together.

Bake at 180C for about 45 minutes, or until the vegetables are tended inside and slightly crunchy on the outside.

Sprinkle some walnuts and serve warm in a colourful platter.


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!!!


One of the things we enjoy the most during this holiday season is baking. There is something quite unique when the house fills with aromas. Especially when it comes to these spices we have associated with this time of the year. Yes, cinnamon, cloves, cardamom, pepper, all these fragrant spices make us feel even more festive.

This week we have prepared cookies! Soft and moist on the inside and crunchy on the outside. But as cookies go, you can of course go for the crunch throughout. Just let them bake for a few more minutes. For these cookies we have used one of our favourite ingredients, grape molasses. When I was growing up, my father would prepare for me and my sister a slice of bread, with a thin layer of butter and grape molasses on top. The memory of this intense and strangely fragrant syrup always comes to mind when I open a bottle of grape molasses and smell it. And to this day, I find it very hard to describe its unique taste.

But back to the cookies.

The recipe below is adapted from Bon Appetit. We used a mixture of our favourite spices, but as always, feel free to substitute. If you love cinnamon, just use cinnamon, if you hate cloves, just make it without.

For 20 cookies you will need:

100g dark brown sugar
110g unsalted butter
½ egg
55g grape molasses
60g whole wheat flour
75g white flour
½ tsp baking soda
½ tsp salt
2 tsp mixed spices (we used a combination of cinnamon, cloves, cardamom, pepper)

1 tbsp milk, 1 tbsp grape molasses and icing sugar (optional, to glaze)

 

Whisk together both flours, baking soda, salt and spices. Set aside.

In a separate bowl beat the butter and sugar until fluffy. Add the egg and whisk just to combine. Add molasses and whisk again until incorporated.

Slowly add the dry ingredients to your mixture, carefully so as not to over-mix.

Place in the fridge for at least an hour.

When you are ready to bake the cookies, preheat your oven to 180C. Line a baking tray with parchment paper. Using your hands, form small or larger balls and place them on your tray, leaving space in between your cookies as they will expand. Bake for 7-12 minutes, or until you have reached your desired softness.

If you want to glaze them, stir the milk and grape molasses until well combined. Slowly add powdered sugar until your glaze is thick and glossy. Drizzle over cool cookies.


This time of the year, we always look around for interesting recipes for Christmas stuffing. You can’t have a festive table without it, can you? In Greece, stuffing is usually made with mince meat and rice. Here in the UK, sausage meat is preferred. But if you’ve been reading this blog for a while, surely you will know by know how we love creating vegan takes on traditional recipes.

Remember last year’s rice stuffing? With that in mind, this year we decided to take stuffing to a whole other level. How? Well, we kept some of the Christmassy flavours and added a few new ones (intense red cranberries and roasted chestnuts have arrived at our shop at Borough Market, need we say more?). Oh, and we’ve swapped rice for our favourite bulgur wheat!

Truth is, this dish is not just for your Christmas table. As I prepared it for this post, a bit before Christmas as you can imagine, I found myself in the middle of December, carrying with me this fragrant dish for lunch, looking forward to eating it again and again. And I have to tell you, just make more. It makes for a wonderful addition to your favourite winter lunches. This recipe serves 4 people, because sometimes all you need for Christmas is these few people you love most. But if you are feeding many, just multiply accordingly. It works very well.

For 4 people you will need:
1 small leek, finely chopped
2tbsp olive oil
50g dried cranberries
50g mixed walnuts and hazelnuts (or other nuts of your choosing)
100g roasted chestnuts
½ nutmeg grated
4 cloves
½ tsp cinnamon
½ tsp dried thyme
salt
pepper
200g bulgur wheat
600ml vegetable stock
a few springs of mint (to serve)

In a medium sized and over medium heat pot place the olive oil and gently fry the leek until soft and caramelised. Add the bulgur wheat and stir until all grains are coated in oil. Add the cranberries, nuts, chestnuts and stir again. Season with nutmeg, cloves, cinnamon, thyme, salt and pepper.

Add the vegetable stock and stir until well combined.
Bring to a boil and lower the heat.
Simmer for 15-20min or until bulgur is cooked and flavours have blended.

Serve with finely chopped mint and lots of Christmas love!


You know, often one cooks the same Christmas recipes, year after year. It’s beautiful to keep these food traditions. We do have many loved ones, like the melomakarona cookies that we make every year. But at the same time, every year we try something new.

This year we have a lovely brussels sprouts recipe for you! You know there are some people who just loath brussels sprouts. We are definitely not those people. We absolutely love this winter vegetable. What’s not to love anyway? And as we are getting our recipes and foods ready for Christmas, we couldn’t but create a festive brussels sprouts recipe for our table.

The recipe below uses walnuts, dried oregano and rosemary and our winter favourite: walnut oil. This special oil is made from semi ripe olives crushed with walnuts, purslane, and wild aromatic herbs giving a fresh taste that is full of flavour. The result is a very warm, nutty, comforting dish. If you want to add some zingy notes, serve with some lemon juice. But we prefer it as is.

Serves 2

350g Brussels sprouts, shredded
1 clove of garlic, finely chopped
1 tsp dried oregano
1tsp dried rosemary
35ml 21 walnut oil plus more for serving
50g walnuts, crushed
salt
lemon juice (optional)

In a large bowl, mix the Brussels sprouts, garlic, oregano, rosemary and walnut oil. Season with salt. Place sprouts on a baking sheet. Sprinkle walnuts on top. Bake at 200C for approximately 20 minutes, or until sprouts are tender and slightly charred.

To serve, drizzle with walnut oil and lemon (if using).

 

 


Christmas is just around the corner and here at Oliveology we are getting ready for the day. Very interesting cheeses have arrived from artisan cheesemakers from all over Greece. They are made mostly with sheep’s and goats’ milk. Soft white galomyzithra from Crete, Ash Cheese and St. Isidore from the island of Naxos, matured feta cheese from Attica, these are just some of the options. Of course you can use them in cooking, preparing delicious festive recipes. But there is no better way to enjoy such excellent cheeses than on a cheese platter.

And what better to accompany them than a home made chutney. This one is easy to make, as it doesn’t require much chopping or preparation. Gather your favourite spices and get cooking. We are using of course our succulent dried figs. Carefully hand-picked and selected for top quality, they are dried naturally under the Greek sun, with no additives or preservatives. The figs are harvested from the fertile Messinia region in the Peloponnese, which is famous for its high quality figs. Together with our aged balsamic vinegar and grape molasses, this chutney is both sweet and vibrant.

Just one bag of our figs makes a jar of chutney!

You will need:

1/2 tsp coriander seeds
1tbs ginger, peeled and finely sliced
1tsp extra virgin olive oil
1 bag (250g) coarsely chopped dried figs
160ml balsamic vinegar
70ml grape molasses
200ml water
Salt and pepper

Preparation

In a saucepan add the olive oil and in medium heat stir in the ginger and coriander, until fragrant. Add the dried figs, vinegar, grape molasses and water. Season with salt and pepper and bring to the boil. Reduce the heat and let your chutney simmer. Add more water if needed until the figs are soft and the liquid is thick and glossy. Let cool and place in sterilised jars. Enjoy with your cheese platter or offer it as a delicious edible gift.


Melomakarona is one of the most popular treats throughout Greece during the festive season.Their intense homely smell makes every house smell like Christmas! This is an easy, healthy and easy recipe based on olive oil and honey.

Makes: 20-25 cookies

½ cup olive oil (175ml)
½ cup brown sugar (100g)
½ cup freshly squeezed orange juice (120ml)
1 tbs orange zest
1 tsp baking powder
1 tsp soda

2 tbs brandy
4 cups flour (about 450g)
1 cup (120g) chopped walnuts
(½ for the mix ½ for topping)
2 tbs cinnamon (½ for the mix ½ for topping)
½ tsp powder clove (½ for the mix ½ for topping)

For the syrup:
1 cup honey
1 cup brown sugar
1 cup of water

This is a traditional Christmas cookie recipe. You will find it in every home in Greece at Christmas time.

Mix the flour, baking powder in to a bowl. Mix baking soda into the orange juice. Mix the oil, sugar, orange juice, brandy and orange zest and pour gradually into the flour mixture. Mix all the ingredients gently, without kneading to create a soft dough. Add cinnamon and clove in the mixture.

Make the dough into little cookie balls. Remember that these will rise so keep them small. Put the cookies into a tray covered with greaseproof paper. Bake for about 30 minutes until golden brown.

Meanwhile make the syrup. Put the honey, sugar and water into a large pot. Bring to boil and simmer for 5 minutes skimming off the froth. Let it cool down a little bit. Take the cookies out of the oven and put them in a large plate. Pour the syrup immediately over them while they are still hot. When all the syrup is absorbed turn them over. Repeat the same procedure a few times until almost all of the syrup is absorbed.

For the topping mix cinnamon, clove and chopped walnuts and sprinkle over the top of the cookies. Let them cool down and store them away. They usually taste better a few days later and as they age. They can last up to 3 weeks.