With autumn in its full swing, this week we’ve got something to warm you up and sweeten your mood. Our inspiration came from our succulent figs, one of our products of the month.

These wonderful figs are carefully selected and hand picked. Then 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 we love.

Searching for recipe ideas with dried figs we decided to go for something we haven’t tried before. A compote. The idea came from our vegan stuffing recipe with raisins. While cooking up the recipe, the raisins soaked up all the juices and got rehydrated. What would happen to our figs in a similar situation? Let’s see, shall we?

For this recipe here we did not use any sugar. Just a combination of spices and fig molasses! It is dried figs that we want to liven up, what better pairing than fig molasses? In full disclosure, we had some leftover from our summer granola and dressing recipe. And there’s nothing more this writer loves most than no-waste cooking. And speaking of no-waste cooking have a look at our cooking class this November. We will learn a lot about no-waste there too!

For 1 jar you will need

300ml water
2tbsp fig molasses
250g figs
1/4tsp cardamom
1 cinnamon stick
25g sesame
Greek yogurt (to serve)

Place all your ingredients in a medium-sized pot over medium-high heat. As soon as bubbles start to form, turn down the heat and cook on low for 30-40min, until the figs are tender and the liquid has caramelized.

Fig compote is great served warm, as is or over Greek yogurt.


One of the first things I tried at Oliveology was the kalamata olives with ouzo. Until then I had never tried anything like it. They were intense, meaty, with the aniseed flavour present, but not overpowering. They were amazing!

Since then I have been thinking what to do with such an interesting product. Greek chef Ismyrnoglou gave me the inspiration with one of her recipes.

This week, we are making chutney! But not what you have in mind. This is the easiest chutneys you’ve ever made. It tastes like Greekness on a plate. Even though you know, chutney ain’t really Greek. But that’s ok, right? What are we using? Two ingredients only: ouzo flavoured olives and dried figs.

You can serve it with cheese or spread it in a sandwich. You can also eat it as a snack. It really is delicious!

For one jar you will need:

150gr kalamata olives with ouzo
150gr dried figs

Cut the figs in small pieces and place them in a small pot, with just enough water to cover them. Bring the water to the boil and then simmer until they absorb all the water and are moist and juicy. Cut the olives in identical pieces. Or not. Really, you can chop everything as you like. The smaller the better though! Once the figs have absorbed all the water and are nice and sticky, place both ingredients in a bowl. Mix the olives and figs so that they stick together. Your Greek chutney is ready! Keep it in the fridge so that it lasts longer and enjoy at room temperature.


The countdown for Christmas has started. In preparation for this year’s celebrations we are bringing in store many delicious ingredients. Ingredients to cook with; ingredients to offer as gifts; ingredients to indulge yourself with.

Corinth raisins and dried figs have arrived from the Peloponnese, organic walnuts from the island of Eboea. They are a great addition to your morning cereal, yogurt or porridge. They are a very healthy snack between meals. They are amazing to add to any Christmas cheese platter. You can use them as ingredients in myriad festive cakes, puddings and bread.

But most importantly, they are what turns a salad dish from everyday, to festive. The small black raisins punch above their weight in terms of their sweetness and taste. Dried naturally under the Greek sun, the figs are succulent and intense. Pure, nutty walnuts add crunch.

Walking around the market we selected delicious green leaves to create this festive salad, and our very own artisan galomyzithra cheese, a soft white cheese made in Crete from goats’ and sheep’s milk. Of course, any salad that respects itself has a good quality extra virgin olive oil (we chose our 22oC). And finally, an aged balsamic vinegar will add the much needed acidity and sweetness. Read below the list of ingredients, we have a little secret in the end.

So here goes:

Festive Salad (For two people)

1 bunch of green leaves
A small handful of raisins (approx. 20g)
3-4 large dried figs, cut in half
A small handful of walnuts (approx. 50g)
100g of galomyzithra cheese
3 tbs of extra virgin olive oil
1 tbs of balsamic vinegar
salt & pepper (to taste)
grape molasses (to serve)

Place your leaves in a large bowl. Add the raisins, figs, walnuts and gently toss. In a separate bowl mix the olive oil and vinegar together with a pinch of salt and pepper. Dress the salad and place in a beautiful serving platter (it is festive after all). Add the cheese and serve, drizzling some grape molasses to add sweetness.