It’s the beginning of February today after what has felt like a long January. But blood oranges have appeared at the market, which makes us very, very happy! Citrus fruits are at their best at this time of the year and the ideal way to get vitamins and nutrients. Plus, they look amazing! Remember our colourful fennel and citrus salad? Or our citrus dressing? So many amazing things to do with citrus!

This week we’ve got a dressing for you. We’ve used our tahini, our go-to ingredient for all sorts of recipes, including dressings!

We’ve used our whole tahini, made from 100% whole sesame paste. But you can use the classic one, or a combination of the two! Both are produced in Greece using organic sesame. There is no added salt or other ingredients. Tahini has an intense, wholesome nutty flavour that pairs perfectly with citrus! We’ve also used our lemon oil, so it’s citrus bliss all around!

This dressing requires the perfect balance between sweet, nutty, sour and salty. But as you know, some oranges are sweeter than others. So as you whisk everything together, taste it. Then add a bit more lemon if it needs more acidity; a teaspoon of honey for sweetness (we did!); more salt.

Makes 1 jar

100g tahini (7tbsp)
juice of 1 medium lemon (5 tbsp)
juice of 2 medium blood oranges (9 tbsp)
90ml 17 C lemon oil (6tbsp)
3 tbsp water
salt, pepper, dried thyme (to taste)
1 tsp orange blossom honey (optional)

In a bowl whisk together the tahini, lemon and blood orange juices. Add the lemon olive oil and whisk until you have a thick paste. Add the water to make your dressing more runny. Season with salt, pepper and thyme. Taste and adjust for seasoning, adding the honey if needed.

This dressing is great with raw vegetables like carrots or cauliflower, green leaves, grilled vegetables, bulgur wheat salads (simply add some pomegranate, nuts and fresh herbs!) or even as part of your morning smoothie.


What we love most about autumn is the wonderful new colours at the market. Red apples, orange pumpkins, brown mushrooms and chestnuts! Fruit and veg in autumn always make us feel quite comforted and inspired. This week we got plenty of orange carrots from the market and decided to grate them. Somehow the idea of a grated carrot feels like a first step towards a very nutritious meal, wouldn’t you say? We’re making a salad, which is great for lunch, but it also makes for a wonderful side to some roasted chicken or your protein of choice. We’ve added bulgur wheat to make it more filling, raisins for some natural sweetness and a lemon-tahini dressing to add a…warm kick to it.

There is something nostalgic about this salad, as it somehow reminds us of when we first started Oliveology, 11 years ago. Back then, Greek tahini was rare to find, but such salads were gaining momentum, do you remember? Reminiscing of happier times past is comforting, and we couldn’t think of anything better than this recipe, to bring back some happy memories in the midst of this unusual autumn we are all experiencing.

Serves 4

50g bulgur, plus ¾ cups of water
4 large carrots
100g Corinth raisins
1 bunch of fresh herbs (we used dill and parsley)

Dressing
2 tbsp tahini
zest from 2 lemons
juice from 1 lemon
150ml olive oil
2 tbsp grape molasses
4 tbsp water
salt (to taste)

Place the bulgur wheat and water in a small pot and cook over medium heat until tender and all the water is absorbed, around 10-15min. Set aside to cool.

Peel and grate the carrots.

To make the dressing whisk together the tahini, lemon juice and zest. Add the grape molasses. Slowly add the olive oil and then the water, until you have a runny dressing. Season with salt.

In a large bowl toss together the bulgur wheat, carrots, raisins, dressing.
Finely chop the herbs and add just before serving.

Oh and this is great with some feta cheese!

 


This week is one of our favourites of the year! Why, you ask. This week we are receiving our new olive oil! We are very excited and soon you will get the chance to stock up on your favourite ones.

We usually use our 22 olive oil in our recipes. This mid harvest olive oil is made from semi ripe olives. It has a mellow quality and a silky smooth texture that adds depth and flavour to all of our culinary preparations.

But for this week’s recipe, we’ve prepared a dressing using our lemongrass and tarragon olive oil.

This awarded olive oil is made from semi ripe olives crushed with fresh lemongrass and tarragon. We’ve used it in the past in this wonderful summer salad. As we received the new batch, an idea came to mind. This olive oil pairs perfectly with our sweet balsamic chilli vinegar. Our organic vinegar from the Agioritiko red grape variety has a gentle kick from chilli peppers that is the ultimate pair for the very fresh flavour and intense aromas of our lemongrass and tarragon oil.

You can use this dressing in your salads, fish, prawns or green vegetables. We had frozen some Brussels sprouts a few months back and, on a this cold spring week, we’ve decided to combine a winter vegetable with a vibrant dressing. Hint: it’s great with asparagus that are now in season!

Serves 2 side salads

1 fat clove of garlic
1tbsp sweet balsamic chilli vinegar
1 pinch of dried chillies
1tsp wild flower honey
3 tbsp lemongrass and tarragon olive oil
salt and pepper (to taste)

Mince the garlic using salt. In a bowl, whisk the garlic, vinegar, chillies, honey until well mixed. Slowly add the olive oil, whisking constantly until emulsified.

Toss the dressing in warm vegetables, or poor over your favourite dish.

Happy new olive oil season everyone!


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.


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.


This week we’re all into cooking. And we are getting ready for our cooking workshops this autumn! The first one is just for kids, at the end of October with the wonderful Amaryllis who makes cooking a fascinating experience for the little ones. And then there is our November one, for adults, with Lia who brings together her Welsh life and Greek heritage. We’ve also started planning our December one, full of Christmas recipes with a special guest chef-details soon to follow.

So yes, we do love cooking this week. And we’ve prepared a vibrant dressing for you. Dressings are our favourite things. They can turn any ingredient or dish into something you look forward to savouring. This one is made with yogurt! You see, we wanted to get a bit away from the vinaigrettes and create something creamy and comforting. Its secret ingredient is our smoked paprika! You can use this dressing in green salads, pour over roasted vegetables or make a delicious potato salad.

This quantity is enough for 6 side salads. You will need:

150g yogurt
1 tbsp mustard
5 tbsp olive oil
zest of 1 lemon
2 tbsp lemon juice
1 tsp smoked paprika
3 tbsp water

In a bowl mix the yogurt and mustard. Add the lemon zest, juice and smoked paprika and mix well. Add the olive oil and stir, adding the water one tablespoon at a time so that you have the texture you want. If you want the dressing to be more runny then add a bit more water, one tablespoon at a time.


Fig molasses (or sykomelo in Greek) is our new favourite product! We generally love all types of molasses as they add a discreet sweetness and depth to all of our dishes-have you tried our grape molasses?

With fig season in its full swing, we are all inspired to create lovely recipes with this amazing product. We recently made a very nutty Greek granola, with fig molasses, tahini, walnuts and dried figs. Absolutely yummy!

This week we decided to go for something on the savoury side. So we are making a dressing. We love making dressings, especially using interesting ingredients: enter fig molasses.

This dressing is delicious on a green salad. It is also perfect with grilled manouri and seasonal fruit.
And of course, it is great with roasted vegetables. Grill or fry some aubergine, smother them in this dressing, sprinkle some parsley and feta cheese and you’ve got yourselves a delicious summer dinner. And for the meat eaters amongst us, this makes for a wonderful marinade for beef. Simply marinate the beef for a few hours and your summer barbecue will be glorious!

This quantity is enough for 2 people, so if you are preparing food for more, multiply accordingly.

2 tbsp fig molasses
3 tbsp olive oil
1 tbsp balsamic vinegar
pinch of salt

In a bowl whisk together the fig molasses and balsamic vinegar. Slowly add the oil, whisking until emulsified. Season with salt.


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!


Are you familiar with the song: “Sugar is sweet/ But not as sweet as my baby/ Honey’s a treat but it/ Can’t compete with my baby”? It seems like they have never tried grape molasses! In Greece when we want to say that something/ someone is really sweet, we say they are sweet like petimezi. One great thing about our health awareness and sugar rush/ tax era is rediscovering excellent ingredients like this one. Grape molasses or petimezi, is an ancient food, popular for its nutritious qualities and delightful flavour. Before establishing the use of sugar, petimezi was very commonly used across the Mediterranean and especially Greece, not only as a sweetener but as a remedy as well.

Petimezi’s flavour is sweet with a hint of spice and its aroma is pungent, potent and so incredibly tempting. This excellent product comes from boiling grape-must in low heat for a long time. It is rather expensive since the production process is long and the yield is small. Its texture is quite similar to aged balsamic vinegar; if you are an Ottolenghi fan, then you are definitely familiar with pomegranate molasses and can use petimezi, accordingly.

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We are delighted to announce another award! This time by the prestigious International Taste & Quality Institute (iTQi) The International Taste & Quality Institute – iTQi – based in Brussels, is the world leading organisation dedicated to testing and promoting superior food and drink. The Superior Taste Award is a unique international recognition based upon the blind judgment of Chefs and Sommeliers who are opinion leaders and experts in taste.