Granola is of course not Greek. Growing up in Greece plain oats were available, but to my understanding I was the only weird kid at school who occasionally had porridge for breakfast. Unlike the UK, oats were not that popular in Greece. But let’s begin by what granola is and we will get to our Greek summer version. Granola is basically a mixture of oats, nuts, seeds and dried fruit, baked in the oven -you’ll see how right below.

So what makes this recipe a Summer Greek granola? Well, summery Greek ingredients and flavours. At the shop we just received some lovely dried nectarines. Plump and juicy, with a pink-peachy colour that makes you want to just look at them for hours. They are hand picked and air dried, with no added sugar or any bad oils. It’s just the fruit, really. The perfect ingredient to make granola, wouldn’t you say? Inspired by the Greek nectarines, we created this recipe for you this week.

I’ll give you the measurings in cups as it’s way easier to assemble your mixture that way. Also, this ain’t baking, so if you fancy adding more nuts, seeds or fruit go ahead. But this ratio is very balanced I find. Please don’t go for the blanched almonds, the ones with skin taste better. You can serve your granola with milk, kefir, yogurt and fresh fruit for a lovely summery breakfast.

For a large jar of granola you will need

2 cups of oats (200g)
½ cup chopped almonds (70g)
¼ cup pumpkin seeds
a few pinches of cinnamon
a pinch of salt
3 tbsp olive oil
3 tbsp honey
1 cup dried nectarines (120-150g)

Start by mixing your oats, almonds and seeds in a bowl and place them on a baking tray with greaseproof paper.

Then, in a separate bowl mix your olive oil, honey, cinnamon and salt (if your honey is not runny, warm it up a bit).

And now, for the fun part: Drizzle the olive oil/honey mixture on top and mix with oats (the olive oil and honey might not seem enough for that amount of oats, but it really is).

Very carefully make sure to mix everything really well using your fingers until everything is covered in olive oil/honey (you could use a spoon, but then you won’t be able to lick your fingers, you don’t want that).

Right, now for the baking: at 150C, stirring every 10min so that it evenly cooks.

Oh, and whatever you do, when you take the granola out of the oven to stir do not taste: Laugh not, it is very inviting, granola makes the house smell like honey and spice and everything nice but it will burn you (yes, I did get burnt, so be wiser).

So, after about 30-40min, when your granola is golden, remove from the oven and let it cool, mixing in your dried fruit after it’s cooled down.


There is something really rewarding when you prepare yourself the foods that you usually get ready made from the supermarket. Think mayonnaise for example. Most of us get the commercial one. But think back at a time when supermarkets did not have mayonnaise. Think back at a time when households made their own.

I grew up with the supermarket one. Like most of us I guess. My mother did not. When I told her I am making mayonnaise this week, she told me her own stories. We did not make a lot, she said. Just the quantity we needed for every meal. We would have grilled fish and as the fish would cook, we would make mayonnaise. We used egg yolks and mustard. Lemon juice. And just olive oil, none of these oils you see now at recipes.

Indeed, researching recipes for mayonnaise, most use a mixture of olive oil and sunflower oil. The taste of mayonnaise made with other oils is milder. Olive oil is quite intense on its own. This is exactly why you have to make it just with olive oil. And with an olive oil with a robust, peppery flavour. Only then you can tell the difference between a mayonnaise that’s there just to brighten up your salad or crisps and a mayonnaise that you can’t stop eating with a spoon straight out of the jar (this is the writer’s own personal experience with this recipe here). This mayonnaise made with our 27C olive oil is like a velvety cloud when you taste it. But then, the acidity of the lemon and the richness of the olive oil kick in. And it’s a velvety cloud with sparkles. You can also try it with our 18C, for a more floral and grassy finish. Up to you really.

So go on, make your own. And maybe you’ll become like us, swapping the supermarket jar for this one.

In the recipe below, it’s important that all your ingredients are at room temperature and that you pour the olive oil very slowly. Imagine a thin string of olive oil. Or do half a teaspoon at a time until you feel confident enough to pour. And keep whisking until you get the silky texture you need.

Makes 1 jar

1 egg yolk
1 tsp mustard
juice of half a lemon, plus more to taste if needed
250ml of extra virgin olive oil
salt

Whisk the egg yolk and the mustard. Slowly add half of your oil, whisking constantly. Add the lemon juice, whisking constantly. Add the rest of your oil (you guessed it), whisking constantly. Taste and season with salt and more lemon if needed. Store in the fridge.


Have you ever made dough? If you have, you’ll know what we are talking about in this blog post. If you haven’t then let us introduce you to the magical word of putting a few ingredients together and creating something you thought was impossible.

Sure, like most things you can get ready made dough of your choosing from the grocery store. Do you need filo (phyllo) pastry for a spinach pie? The corner shop will have it. Do you need puff pastry for a bulgur pie ? Supermarket is next door.

But then you will be missing half the fun. You see, making dough is much easier than what you think. When we are talking dough, it all comes down to two things: ingredients and recipe. Dough usually has very few ingredients so as we’ve said in the past, make sure they are damn good. Get the good eggs. Get the slightly more expensive flour. Get the best you can afford. Now, when it comes to the recipe. That’s a tricky one. Internet these days is full of recipes. Bookstores are filled with cookery books. How does one choose which recipe to trust? Because we know first hand how horrible it is to put time and love into a recipe and it not giving you that love back. How does one find a recipe they trust? Here at Oliveology if there is one person we trust more than anyone it’s Mrs Kalliopi, Marianna’s mother. Remember her delicious Apple cake? Every week when we discuss future blog posts at Oliveology I nudge Marianna: call your mum, she has great recipes!

This time she shared with us her recipe for Kourou dough. This is a Greek dough that Mrs Kalliopi makes with olive oil and yogurt. The recipe came just as a list of ingredients and only the phrase: “make a soft and fluffy dough. Let it rest for 30min”. But worry not, we’ve deciphered it for you.

In Greece we usually make it into small pastries and fill them with feta and egg. But as you can imagine you can stuff it with whatever you wish: graviera or other hard cheese and bacon, tomatoes and a soft creamy white cheese like galotyri. Or you can even spread it and use it as a base for your pizza. This specific dough can actually stand on its own, so you can even roll it out and cut it in strips.

Ingredients 
500g  flour
1 tsp baking powder
1 tsp salt
230ml (1 cup) of extra virgin olive oil
3 tablespoons (30g) grated graviera cheese
200g greek yogurt
1 egg

Preheat your oven at 180C. Sieve your flour in a bowl and add the salt.

In a separate bowl whisk your egg. Add the olive oil and yogurt and stir until everything is combined. Add the cheese and stir again. Slowly pour your wet ingredients into your flour bowl. Use your hands until everything is combined. Place your dough in a lightly floured surface and kneed for a few minutes until you get (you guessed it) a soft and fluffy dough.

Let it rest for half an hour while you prepare your fillings or topping (if using any). Roll it and either stuff it, use it as a pizza base or cut in strips. Bake at 180C. Your dough will rise a bit, having a delicious slightly flaky texture. When you make it, drop us an email or tweet, Mrs Kalliopi would be thrilled.


Pesto is one of the things we love. And we also love playing around with it. Use different herbs. Different nuts. Different types of cheese. Always keep the extra virgin olive oil though.

This week we got inspired by our pistachios. With beautiful pink exteriors and vibrant green kernels, these little gems from the island of Aegina are sweet and intense in flavour. Nothing to do with your supermarket stuff.

This recipe is so versatile. You can make a large batch and then use it in so many different recipes. Mix with warm pasta shells, put a dollop over baked potatoes, mix it into your favourite soup, mix with some Greek yogurt for an easy dip. The combinations are endless. These are the recipes we love. Few, good ingredients. Easy to make. Easy to use.

Makes one cup of pesto
¼ cup extra virgin olive oil 
½ cup unsalted pistachios kernels
½ cup basil
½ cup parsley
1 tbs grated St Isidoros cheese* (or parmesan)
lemon juice to taste
pinch of salt

Pick the leaves from the herbs and save the stalks for stock. You can dry fry the pistachios in a frying pan if you like, but raw are better if you ask me. In a blender or with a pestle and mortar place the herbs and pistachios. Blend, adding slowly the extra virgin olive oil until your pistachios are crushed and combined with the herbs. Add the cheese and stir. Season with salt and squeeze generously the lemon juice to balance the nuttiness of pistachios. If you don’t use it right away, store in a jar in the fridge, pouring some olive oil on top.

*St. Isidoros is a goat’s milk hard cheese from Naxos Island. Come and try it at our shop at Borough Market.


There are some foods that we are used to buying ready-made. It’s easy and effortless. But have you ever thought that it might be really simple to prepare them at home? When you make something at home you know exactly what goes into your food. No added salt. No added sugar. No additives or preservatives. None of the things that you have no idea what their names mean.

This week, we are sharing with you a great recipe for baked beans. You can have them for breakfast, on toast or with eggs. You can have them for lunch with some feta cheese. You can enjoy them as part of your dinner, filling a baked potato.

So step away from the isle of tins at the supermarket. Get some good quality beans. When the ingredients are good, you have to let them shine. Especially with something as simple as baked beans. Trust us, you’ll never go for the ready-made stuff again.

Serves 3-4 (as a main course or 5-6 as side)

You will need:

250g of small beans
5 tbs of extra virgin olive oil
1 large onion
2 cloves of garlic
400g of tomato passata
2 tbs of grape molasses
1 tsp of thyme
1 tbs of smoked paprika
1 tsp of smoked chilli (optional)

Place the beans in a large pot with water and leave overnight. The next day boil them until cooked but not soft. Drain and keep aside.

In a frying pan, gently fry the onion and garlic with 2 tablespoons of olive oil until soft. Add the chopped tomatoes, a few splashes of water, the spices and grape molasses. Bring to a boil and let simmer for 10 minutes so that flavours develop.

Then transfer into a roasting tray. Add the beans and stir, drizzling with the remaining olive oil.

Bake at 180C for approximately 40min until the beans are very soft, adding some water if needed.

Now, would you really go for the tin again?