All of us at Oliveology love cooking with seasonal produce. Every week, we walk around the market and find the fruits and vegetables which provide the inspiration for our recipes. This week our inspiration came from fresh broad beans. These lovely green beans, belonging in the  Fabaceae family are also called fava beans. However, they are not to be confused with fava (aka yellow split peas). They are in season in May in Greece, and in June they will be arriving in London. So let’s prepare!

In this very easy recipe, we slowly cooked fresh broad beans in extra virgin olive oil and served this vibrant dish with plenty of lemon and our 17C olive oil with with lemons, oranges & thyme. This recipe uses the entire pod, so do select broad beans that are young and tender. If you can’t find fresh broad beans, you can use green beans, or even peas in this recipe. Don’t forget to check out our spring recipes, especially these lemony peas.

Serves 2 with leftovers

1kg fresh broad beans
1 leek
2 spring onions
2 tbsp olive oil
500-750ml water
salt, pepper (to taste)
lemon juice, 17C olive oil (to serve)

In this recipe, we are cooking the broad beans whole. To prepare them simply trim the top and bottom and cut each bean in half, so that you have finger-sized beans.

Finely chop the leek and spring onions.

In a large heavy bottomed pot and over medium heat add the olive oil, leek and spring onions. Gently fry until translucent but not caramelised. Add the broad beans and 500ml of water. Season with salt and pepper and gently stir everything together.

Bring to the boil, then lower the heat, cover and let the broad beans cook until tender, for 30-40min, adding a bit more water if needed.

Serve with plenty of lemon juice and our 17C olive oil.

 

 


Spring is in full swing and we’ve got a lovely spring recipe for you. Inspired by the produce we find at the market, this week we’re kicking off May with a vibrant recipe.

As you may know, Greeks love to slowly cook vegetables in olive oil. Rice is often added, as in the very seasonal Spinach & Rice Stew (Spanakorizo), or in the winter Cabbage, Carrot & Rice Stew (Lahanorizo). As leeks are a favourite spring ingredient, this week we’re making a Leek & Rice Stew (Prasorizo).

We serve this vibrant dish with plenty of lemon juice and our favourite flavoured olive oil, the 17C. This is a limited production oil made from unripe olives, crushed with fresh lemons, oranges and thyme. Our special recipe imparts an exquisite citrus twist to this premium olive oil. This oil has a beautiful golden colour and smooth, rich, buttery texture. The aromas of lemon and orange along with the presence of thyme make it a well-balanced olive oil, a perfect accompaniment to spring and summer vegetables and white fish.

Serves 2

4 leeks
2 cloves fresh garlic (or one clove of garlic)
2 tbsp olive oil
½ cup white wine (we used Malagousia)
100g Carolina rice, rinced until the water is clear
Salt, pepper, dried thyme (to taste)
17C Olive Oil with Lemons, Oranges and Thyme (to serve)
Lemon wedges (to serve)

Cut the leeks in large bite-size pieces. Rinse them with plenty of water. Let them dry.

In a shallow casserole and over medium heat add the olive oil and leeks. Cook from all sides until tender, around 5-7 minutes. If you like, you can leave them a bit longer to char. Add the garlic and cook for another minute. Add the wine and let it reduce. Add the rice and 650ml water and gently stir everything together. Season with salt, pepper and thyme.

Bring the water to a boil and then cover your casserole, lower the heat and simmer until the leeks are tender and the rice is cooked, around 20-30 minutes.

Serve with plenty of lemon and our flavoured 17C olive oil.


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.


Welcome to 2021! We hope you all had a peaceful end of the year and are somewhat ready for the challenges and fun times ahead. During these first weeks of the year many of us reflect on the year past and make plans for the future. Food, of course, is always part of our new year’s resolutions. No matter what these are (eat more vegetables!), this week we have a simple, fun recipe for you. We are kicking off 2021 with a very unique pesto-like dish.

The inspiration for this dish came to us when faced with plenty of wilted greens in the fridge. Usually we go for pesto, but alas, there were no nuts at hand. But there’s always dakos around, so we figured, why not give this a try?

The result is magnificent! With a much more intense and robust in flavour than your classic pesto, this recipe is perfect to accompany all sorts of vegetables, from roasted carrots to boiled broccoli. Or you know, just eat it straight from the jar.

Makes 1 jar
2 cups of greens (we used spinach and parsley)
½ cup olive oil, plus more if needed – depending how thick they want it
50g dakos carob rusks
1 tbsp 17C lemon oil
2 tbsp white balsamic vinegar
salt

In a food processor or pestle and mortar blitz together the rusks until they resemble like little rocks. Add the greens, olive oil, lemon oil and vinegar and blitz everything together, until you get a pesto-like texture. Taste, season with salt, adding more olive oil or vinegar if needed.

Serve with more dakos rusks!