It’s Shrove Tuesday!

This is the last day before the beginning for Lent. A moveable feast during which in the UK we have pancakes! This year is of course different, but we find that upholding traditions offers us a sense of comfort – especially if these are an excuse to make and enjoy delicious foods!

In search of inspiration for pancake fillings (remember our tahini and grape molasses from a couple of years ago?), we decided to turn to Greek traditions. So this year, our inspiration for this recipe comes from one of the most-loved Greek food combinations: soft white cheese and honey! A breakfast staple in many households, this combination is also the basis for kalitsounia, the little Cretan pastries. Soft creamy cheese, often on the tangy side, blends perfectly with sweet honey. For this recipe, we’ve selected our galomizithra cheese, a soft white Cretan cheese. We paired it with our orange blossom honey, a delicate, sweet honey with a citrus taste and a light amber colour. The result is truly majestic: Think of a cream cheese frosting, but more airy and light, and much more fragrant and aromatic.

Smother your pancakes with this filling. Sprinkle some cinnamon, chop up some fresh mint. We love bee pollen with this one too. Don’t forget your favourite nuts and yes, you can drizzle some more honey!

Serves two

1 pack (200g) galomizithra cheese
4 tbsp orange blossom honey,  plus more to serve
cinnamon, finely chopped fresh mint (optional)
bee pollen, nuts (to serve)

Place the cheese in a bowl and add the honey.

Using a fork or a whisk, mix everything together until well-combined.

Add the cinnamon or fresh mint, if using.

Smother over your pancakes and serve with bee pollen, more honey and your favourite nuts!


Mulled wine is one of our favourite European Christmas traditions. This week, we’ve prepared for you our very special recipe for mulled wine, inspired by Greek wines, spirits and flavours.

As you may know, we love unique Greek wines and spirits, ethically sourced from small producers and vineyards from all over Greece. So for this special mulled wine, we’ve used the Sant’Or Krasis Red, an organic, biodynamic, natural wine, made wine with indigenous yeasts. Its rich red fruit flavours of cherry, plum and cassis and spiced notes of cinnamon, cardamom and rose wood pair perfectly with the winter spices we’ll use. And to make our mulled wine truly special, we are also adding Metaxa, a spirit laying somewhere between Cognac and Brandy, yet impossible to classify. Its toffee tasting notes and fruity finish are the ideal pairings for the Corinth raisins and citrus fruits we will be using!

Oh and did we mention that our mulled wine has absolutely no sugar? Yes, like in a hot toddy, we used honey to add sweetness and a splash of grape molasses to add depth. Trust us, it’s the most delicious mulled wine you’ll ever taste!

Serves 6

1 bottle of Sant’Or Krasis red
100ml Metaxa 7 Stars Love Greece
100gr orange blossom honey
1 tbsp grape molasses
60g Corinth raisins
3 cinnamon sticks
½ tsp ground cloves
2 bay leaves
2 oranges
2 tangerines

Using a vegetable peeler or a sharp small knife, remove large strips of the orange zest from the oranges and tangerines, making sure to have as little of the white pith as possible.

In a large pot place the wine, Metaxa, honey, grape molasses, raisins, spices, bay leaves and citrus peel.

Gently simmer over medium-heat for 5-7 minutes, stirring occasionally until the wine is lightly simmering.

Serve warm.


November is here and things seem to be more challenging than ever. We hope that you are all taking good care of yourselves and your loved ones. Times are tough, so remember to breathe and relax.

As we seem to be spending more and more time at home, this week’s recipe is one which we started to make on Sundays, so that we can have something tasty – and healthy- to nibble on, during those dull weekday afternoons, when many of us seem to be lost behind a laptop screen. This is a snack you can enjoy with a warm cup of tea by the window. A small sweet break in your routine, if you wish.

We’ve used what is perhaps one of the best dried fruits we’ve ever brought to you: dried pears. They are picked, sliced and dried without the addition of any sugar or other additives. They have a mellow, fragrant taste and soft texture. You can add them to your stews, salads, morning granola or baking. Or, you can use them to make these delicious, no-bake granola bars! And make sure to snack on some as you are cooking. Trust us, it makes the prep so much sweeter!

Makes 5 (one for each workday of the week)

50g raw almonds
100g dried pears 
150g cup oats
100g honey (we used Arbutus honey)
100g almond butter (see here how to make your own!)
¼ tsp each cardamom, cinnamon, nutmeg, cloves
pinch of salt

Roughly chop your almonds and your pears. The larger the pieces, the more visible they will be in the bars.

In a large bowl place your oats and mix in the spices and salt. Add the chopped almonds and pears.

In a small pot heat the honey until small bubbles start to form. Remove from the heat. Add the almond butter and slowly whisk until blended together.

Pour the almond-honey mixture over the oats and using a wooden spoon, stir well.

Place in a small baking tray, lined with grease-proof paper. Press down firmly until the entire surface is flat. You can use a glass or the back of a large spoon to do so. Cover and place in the fridge for a few hours until firm.

Remove from the fridge and cut in 5 pieces.


This week again, we’ve got a very summery recipe from Amaryllis from The Tasty Other. Amaryllis is one of our favourite guest chefs in our dinner experiences cooking workshops. She has a pure love for food, a fascination with tradition and gatherings, and great passion about storytelling through photography. You can check out many of her recipes here, and of course follow her on instagram. So here it is, words and recipe by Amaryllis, right below. Enjoy!

Grapes and figs are easily my favourite summer fruits and I have my family’s summer house to thank for this; the vines surrounding almost the entire house and our very large fig tree (which, coincidentally, is exactly the same age as me!) always offer their fruit in abundance and we enjoy them both fresh off the vine and tree, but also combined with other delicious seasonal ingredients. This salad features red & green sweet grapes, brown lentils (another family favourite and irresistible when added to cold dishes), a hefty dose of my beloved tarragon and big chunks of Cretan graviera. The latter really brings the dish together with its mild sweetness and irresistible subtle fragrance, perfectly balancing out the acidity of the aged balsamic.

Ingredients
300g red & yellow grapes, washed
1 tablespoon honey (choose a non-floral variety, such as pine or wild thyme)
3 tablespoons extra virgin olive oil
2 tablespoons aged balsamic vinegar
About 10g fresh tarragon, leaves picked & thinly chopped
400g cooked lentils
3 gem lettuces, washed and very roughly chopped
60-80g Cretan graviera cheese, in chunks

To serve:
2 tablespoons extra virgin olive oil
3 tablespoons roasted hazelnuts (roughly chopped)
freshly ground black pepper (to taste)

Method
Preheat the oven to 200C (180C fan); put the grapes, honey, olive oil & balsamic into a deep roasting dish, along with a big pinch of salt, and roast for about 15’, or until the grapes start to burst. Remove and set aside to cool at room temperature.

Toss the lentils with a pinch of salt and then add the grapes (no need to remove from the sprigs, just cut them in small bunches) and their juice, chopped tarragon, lettuce and cheese chunks. Toss well and serve with additional extra virgin olive oil, chopped hazelnuts and a little black pepper.


Summer is in full swing and this week we’ve decided to turn off our hob. There’s nothing better than enjoying a lazy morning, sitting on the balcony or living room, sipping something refreshing and enjoying the summer quiet.

To inspire you, this week we’ve decided to make a simple, yet delicious smoothie for you. We absolutely love fresh fruit in our breakfasts, remember our summer fruit granola or our pear, galomyzithra cheese and bee pollen toast? So in this smoothie we’ve used peaches and bananas. But you can also add nectarines, apricots, cherries, whatever you can find at the market these days!

We’ve used Greek yoghurt (of course!), a tiny bit of honey to sweeten our smoothie and our secret ingredient: cinnamon! We are very excited, as you can now find Greek yoghurt on our website, along with other cheese and dairy products! Feta cheese
or halloumi anyone?

 

Serves 2

2 small peaches
1 banana
200g Greek yoghurt
1 tbsp honey
½ tsp cinnamon

Remove the stones from the peaches and peel the banana. In a blender whizz together the fruit, yoghurt, honey and cinnamon.

Serve over ice cubes, with more cinnamon. Or you can or mix it with oats for a full-on summer breakfast! Oh and did we say that this is actually perfect in the afternoon too?

 


This week we’re using the first strawberries of the season to make a unique recipe. You must know by now how much we enjoy poaching fruit in grape molasses. Remember our spiced pears from a few years ago? And the spiced rhubarb recipe we made last year? So this year we couldn’t but use one of our favourite fruits: strawberries!

We love using grape molasses, it’s such a unique ingredient. We often use it instead of sugar. It adds depth and a complex sweetness to both sweet or savoury dishes. It is also perfect for dressings, drizzled over porridge and added to your morning coffee. Read more about it here and find more recipes here! And definitely have a go at this delicious grape molasses cake! 

For this recipe, we decided to take it one step further and added a bit of honey in the end, for a slightly sweeter result. Do not expect the sweetness jam has. But do expect mellow strawberries and a warm, complex flavourful liquid. So without further ado, grab some strawberries from the market and join us in our Oliveology kitchen!

Makes 2 jars

600g strawberries
½ cup (150ml) grape molasses
½ cup water
3 tbsp honey

 

Hull the strawberries and cut the large ones in half. Place in a medium-sized saucepan with the grape molasses and your water.

Bring to the boil and then lower the heat and simmer for around 40min, until the liquid is reduced –but is still plenty, and the strawberries are soft and tender.

Remove from the heat and immediately add the honey, stirring well until all is combined.

Place in jars and keep in the fridge. Serve with Greek yoghurt.


As we were preparing this recipe, we debated a lot on whether bee pollen reminds us more of winter or spring. You see, bee pollen is known as nature’s living superfood, as it is a source of essential vitamins, minerals, antioxidants, amino acids and enzymes including iron, protein, Vitamin B1, B2 and B3. So it’s our go-to ingredient during winter, when we feel we need an immunity booster. At the same time, it really reminds us of spring, of flowers blossoming and bees buzzing, as it is collected by honeybees from the forests and flora of Northern Greece.

So we decided to settle the debate, by making a spring granola with bee pollen. Eating this granola for breakfast also feels great for our body during these challenging times. And what goes best with bee pollen? Honey, of course and crunchy, beautiful almonds.

Makes 1 jar

200g oats
100g almonds
pinch of salt
4 tbsp olive oil
4 tbsp orange blossom honey
1 tbsp sesame seeds
3 tbsp bee pollen

Preheat the oven at 150C.
Roughly chop the almonds.

In a large bowl, place the oats and almonds. In a separate bowl, whisk together the olive oil, honey and salt. Pour the liquid mixture over the oats and nuts, and gently toss everything together, until the oats and nuts are all covered with honey and olive oil.

Place the granola on a baking sheet, nicely spread out and bake in the oven for around 20’, tossing regularly. Be careful not to burn it!

Once the granola is golden remove from the oven and let cool. Toss in the sesame and bee pollen. Store in an airtight jar.


All of us at Oliveology love cooking with as little waste as possible. We love putting leftover veggies in hearty soups, to make tarts with whatever jarred ingredients we have in our fridge, and we even make bread with olives and sun-dried tomatoes we don’t feel like eating anymore.

When it comes to overripe fruit, we always go for jams. But I have been for years wondering about banana bread. You see, it’s not a cake, and it’s not a bread either. How does one eat it, really? So last week, when we had some overripe bananas, I knew it was time to see for myself. And when we say overripe, we mean black outside. Don’t bin them, make this recipe!

And of course, as you may know, we love adding olive oil and honey in almost everything. So banana bread could be no exception. This recipe also has Greek yoghurt, and wholemeal barley flour. And we also used a heart-shaped cake tin, no particular reason there.

What to expect: A dark brown colour, very airy, bouncy texture and a wholesome taste that is not at all sweet. So indeed, the name bread is really accurate.

Makes one large loaf (or a heart-shaped tin)

400g very ripe bananas
5tbsp vanilla fir honey
5tbsp olive oil
100g yoghurt (you can find it at our shops at Borough Market and Spa Terminus)
3 eggs
200g wholemeal barley flour
1tbsp baking soda
1tbsp baking powder
30g walnuts, finely chopped

Preheat the oven at 180C.

In a large bowl whisk the bananas until smooth. If you are left with a few banana lumps, that’s ok.

Add the honey, olive oil and yoghurt and whisk again. Add the eggs, one at a time, and whisk until you have a smooth mixture with a few banana lumps.

In a separate bowl, sieve the flour, baking powder and baking soda. Add the mixture to the banana bowl and mix well. You should have something that looks like a slightly denser cake batter.

Grease your cake or bread tin with olive oil and dust with flour. Pour the batter in it and sprinkle the walnuts on top.

Bake at 180C for 30-45 minutes. The banana bread is ready when you insert a knife into the centre and it comes out clean.

Serve with Greek yoghurt and plenty of honey!


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.