Happy Monday everyone! We hope you are enjoying this bank holiday and that you’ve had a lovely Easter.

Greek Easter is still upon us, on the 2nd of May. During all these 40 days that precede our Easter, many choose to fast. Some remove meat from their dishes; others abstain from all animal products. It is the time of the year for dishes made with vegetables, grains and pulses and of course, olive oil!

So this week, we’ve prepared for you a delicious, wholesome dip made with gigantes beans. These giant beans are perhaps the most traditional Greek ingredient. They are the basis for many iconic and absolutely delicious Greek dishes: enjoy them in the classic recipe, oven-baked with tomato sauce or in this lovely spring salad! They are nutritious, super filling and very tasty.

For this dip we’ve used our dark tahini and walnut oil, which add depth and warmth to the buttery beans. The result is a comforting dip that will definitely bring some feasting into the fasting!

Serves 6

150g gigantes beans
5 cups water / vegetable stock
3 bay leaves
50g whole tahini
2 tbsp lemon juice, plus more for serving
2 tbsp 21°C walnut oil, plus more for serving
salt
sesame seeds (optional, to serve)

The night before soak your beans. The morning after, drain and place your beans in a medium-sized pot with fresh water or vegetable stock. Add the bay leaves. Bring to the boil and then lower the heat to medium-high and cook until the beans are soft and buttery, around one hour.

Drain, reserving a bit of the cooking liquid. Set aside to cool for a bit.

In a blender, whiz together the beans, tahini, lemon juice, walnut oil, adding a bit of the cooking liquid to loosen the mixture – if needed. Season with salt.

Serve with plenty of walnut olive oil, more lemon juice, sesame seeds and raw vegetables, crusty bread or pita for dipping


Well, after a weekend of snow here in London, we might have been a bit hasty celebrating spring last time. But the sun is shining again, so let’s just wait a bit and see, maybe it’s finally here!

This week we’ve got a salad for you. I’m not sure recipes like the one below should be called salads (remember, we’ve had this discussion when we made our pasta salad last spring). But anyhow, these are dishes that feel healthy, are eaten without making you want to fall sleep after and give you energy to get through the day. Just like salads. Yet more filling.

The writer of this blog post grew up hating our main ingredient, gigantes beans, cooked in the traditional fasolada (bean soup). But things change as one grows older, and often we see the same things very differently. And all of us at Oliveology love discovering new ways to cook familiar ingredients.

These beans become soft and buttery when cooked. They are, I must admit, so flavourful that they can stand on their own. However, we’ve added a few things to brighten up their smoothness. Think of roasted broccoli and green peppers, zingy lemon zest and juice and our favourite lemon and herbs kalamata olives. So let’s get started before the weather turns cold again.

1 small head of broccoli
1 large green pepper
a few pinches of dried thyme
1 clove of garlic, crushed
2 tbsp olive oil
salt, pepper

100g gigantes beans
vegetable stock or herb stalks, vegetable scraps
salt, pepper
3 tbsp olive oil
1 tbsp lemon juice
zest of 1/2 lemon
½ tub lemon olives

The night before soak your beans in plenty of water.

Cut your broccoli into florets. Use the whole vegetable, just cut the stem in smaller pieces. Cut the pepper into large chunks. In a bowl toss broccoli, green pepper, thyme, garlic, olive oil, salt and pepper. Spread onto a baking tray and bake at 180 for 30 min or until broccoli is charred and soft.

Place your beans in a medium sized pot, cover with new water and vegetable scraps or stock. Bring to a boil and simmer until beans are tender, around two hours. Season with salt after the beans have softened up.

Drain and let the beans cool. In a salad bowl toss together beans, broccoli, green pepper, olive oil, lemon juice and zest and lemon olives. Taste and add more salt and pepper. Serve and enjoy in the sun. Or snow, who knows anymore?