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!


This week we’ve got a very Christmassy recipe for you! Think of tender butternut squash and sweet potatoes, roasted in the oven and mixed with plenty of olive oil, to create the perfect creamy mash. It is the ideal side dish for your Christmas table, and why not, a main meal on its own, with a green salad! Oh, and did we mention it’s vegan?

As you know, we love roasting vegetables. Do you remember last year’s Honey & Grape Molasses Carrots, or the Festive Brussels Sprouts with Walnut Oil from a few years ago? It is true that flavoured olive oils take roasted vegetables to a whole other level. Especially this year, we were very happy to add the unique Ginger, Lime & Basil Olive Oil to our selection. And in this dish, it pairs perfectly with our Apple Olive Oil with Cinnamon, Walnuts and Honey!

For this mash, we’ve used not one, not two, but three olive oils! The flavours complement each other, adding depth and silkiness to the dish. Serve with all three, so that your guests can select which one they prefer. And as we are during a pandemic, when we say guests, we mean you.

Serves 6

1 kg sweet potatoes (approx. 3 large)
1.5 kg butternut squash (1 medium)
100ml olive oil, plus more to serve
2 tbsp ginger, lime and basil olive oil, plus more to serve
2 tbsp apple olive oil, plus more to serve
2 tsp dried thyme
1 tsp smoked paprika
1/4 tsp nutmeg
salt, pepper

Preheat the oven at 200C

Peel the sweet potato and cut in bite-sized pieces. Set aside. Peel the butternut squash, remove the seeds and cut in bite-sized pieces. Set aside.

Lay the vegetables separately in two roasting trays, making sure they are in one layer.

In a bowl whisk together the olive oil, ginger oil, apple oil, thyme, paprika, salt and pepper. Drizzle the mixture over the two trays. Toss the vegetables, so that they are nicely coated with the flavoured oil mixture.

Cover each tray with tinfoil.

Place the two trays in the oven, roasting the vegetables for 1-1,5 hours, until very tender. Let them cool.

Mash them all together, using the liquid from the roasting trays. You should have a smooth mash. Serve with plenty of olive oil.


We were so proud to receive the news for the Great Taste Awards! Every year we participate in Great Taste, the world’s largest and most trusted food and drink awards and we are always very excited when the results come in!

A panel of over 500 experts spent time tasting our lovely products and we are very proud to announce that we have five products with star ratings! Below are the awarded products and some of the judges’ comments. We can’t wait to celebrate!

18°C organic extra virgin olive oil *1 star*

This is the first olive oil of the season, made from unripe olives when they are still small and green. An olive oil with intense flavour and a unique grassy taste. Some of the judges’ comments:

Beautiful, richly coloured, green-gold olive oil with its warm, fruity and peppery aromas. Smooth and silky in texture, the oil dissipates on the palate to reveal its flavour profiles. Sweet meadow hay, buttery artichoke and fresh green almond notes are quickly followed by peppery, feisty young fruit flavours, daring and bold. An astringency plays around the edge of the palate leaving a natural vibrancy. This oil is fresh, lively and spirited.

This buttery light oil has a gentleness suitable for light salads.

Young, fun and delicious!

 

Ginger, Lime & Basil Olive Oil *1 star*

This special oil is made from semi-ripe olives crushed with ginger, lime and basil. It has a vibrant flavour and intense aromas. Some of the judges’ comments:

A deep golden coloured, clear oil with a warm ginger aroma. The flavours of ginger and basil are quite soft and mellow, well balanced with the richness of the oil. The oil has a gentle fruity flavour and is soft and smooth.

The basil was fresh and fragrant, and there was a lovely warmth from ginger followed by a little pepperiness from the oil. The texture was rich and smooth.

 

21°C organic extra virgin olive oil *1 star*

This special oil is made from semi ripe olives crushed with walnuts, purslane, and wild aromatic herbs giving a fresh taste that is full of flavour. Some of the judges’ comments:

Thick and buttery on the palate, it has a strong, lingering herbal flavour.

A gorgeous rich green olive oil positively glistening with natural goodness and tantalizing the palate with its aromas of sweet and aromatic fennel. Smooth and silky in the mouth…Brisk walnut flavours are followed by woody, resinous heady notes from rosemary…The peppery fruit flavours are present and bring a feisty little kick on the finish.

An interesting and intensely aromatic oil – the flavours are so clearly Greek. The fennel seeds provide a striking sweetness with a little bit of nutty bitterness from the walnuts.

 

Plain Kalamata olives *1 star*

These are the classic Kalamata olives. They have a great flavour and fleshy texture. Some of the judges’ comments:

A really rich reddish brown and plump, these olives pack a punch. The salt level is excellent and balances well with the bitterness. There’s hints of sweetness towards the end of the olive profile also present in the marinating oil.

Your Kalamata olives have such a wonderful black purple shine, and truly do look inviting… your olives are fruity in texture and flavour and deliver a truly traditional Kalamata taste.

These olives have a beautiful blackish brown colour, a shiny firm looking skin and a fruity aroma. The flesh is meaty but tender in the mouth and there is lots of upfront fruity sweetness and acidity followed by a pleasing touch of bitterness.

 

Kalamata olives with ouzo *1 star*
Kalamata olives, marinated in extra virgin olive oil, ouzo, lemon peel, star-anise and fennel to produce a unique Greek olive taste. Some of the judges’ comments:

Beautifully shiny Kalamata olives. There is a distinct aniseed/ouzo aroma. The olive flesh is soft and giving, coming off the stone well…the combination is very reminiscent of sitting at a harbour side bar with a bowl of olives and a iced glass of cloudy ouzo. The balance at the finish is long and good.

Wonderfully plump, glossy looking olives with a distinct aroma of ouzo. The olives are soft and juicy.

 

Have a look at exciting recipes with olive oil, flavoured olive oils, and olives all around our blog.

 


Roasted red peppers really are the easiest thing to make. Don’t get us wrong, we love the jarred ones equally. Our organic Florina peppers are cooked over open flame. And this specific variety of Florina peppers is famous for its rich and sweet flavour! But as we now have a bit more time, we decided to go ahead and cook things we don’t ordinary prepare. And this recipe works well with any type of peppers you’ve got.

Roasted red peppers are excellent when stuffed with rice, shrimps, mince meat and of course, feta cheese! Finely chop them and add in sauces, salads, pasta and risotto for a boost of flavour. Blend them with some extra virgin olive oil and make your own dip.

10 large red florina peppers (around 1kg)
3 tbsp aged balsamic vinegar or sweet balsamic chilli vinegar
1/3 cup olive oil

Pierce the red peppers all around with a fork. Make sure you do not skip this step!

Remove the tops and gently tap the peppers so that you remove all seeds as well.

If you have a gas stove, you can roast them directly over the gas flame. Turn them around regularly for 10min or so, depending on how large your peppers are, until there are charred bits all around and the flesh is soft when pierced with a fork.

If you are using a conventional oven, place the pierced peppers in a baking tray and bake at 160C (no fan) for about half an hour, or until tender.

Remove from the gas flame or oven and place in a bowl. Cover with cling film and let the peppers steam a bit, until they are still warm, but cool enough to handle. Using your hands or a small knife, remove the skins and discard.

Place the pepper flesh in a jar, tupperwear or serving platter and add the olive oil and balsamic vinegar. Keep in the fridge.


This week we’ve got a fascinating recipe for you, which we prepared using the last nettles of the season. We love nettles! A few weeks ago we made a wonderful nettle pesto, so this week we decided to go for something a bit more unusual. In Greece we usually put nettles in pies, but it’s rare that we would ever make something sweet.

But there was Mrs Kalliopi’s delicious olive oil cake recipe, which called for fresh fruit -we had originally made it with graded apples, if you remember? So we thought, why not try with nettles? So there you have it, a bright green olive oil cake with nettles –and a bit of apple. Nettles have a unique flavour, imagine something between spinach, cucumber, a bit grassy, this sort of thing. So now imagine a sweet version of this, and that’s our cake!

As always, make sure to use gloves when handling nettles and to blanch them before using them in cooking.

Makes one small tin

½ cup olive oil
1 large bunch of nettles
1 large green apple
zest from 1 lemon (optional)
1 cup of sugar
1 egg
1 cup of all-purpose flour
1 tsp baking powder
Apple oil (to serve)

Preheat the oven at 180C.

Using gloves, pick the leaves from the nettles and discard the stalks.
In a large pot with boiling water blanch the nettles for 3-5 minutes. Drain and let cool.
Place the nettles in a clean tea towel and squeeze out as much water as you can. Finely chop or (better), blend them into a smooth paste. You should be left with roughly ¾ cups of nettle pulp.

Peel, core and grate the apple. Mix together the apple, nettle pulp and lemon zest if using. Set aside

In a separate bowl sieve together the flour and baking powder and set aside.

In a large bowl whisk together the sugar and olive oil. Add the egg and whisk again until fully incorporated. Slowly add the flour and mix until incorporated. Add the nettles and apple and stir well with a wooden spoon.

Transfer to a greased and floured baking tin. Bake at 180°C for approximately 25 minutes, or until the cake is golden-brown on top and cooked through. To check, you can insert a knife and see if it comes our clean.

Serve with Greek yoghurt and our fragrant apple oil!


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!


Valentine’s Day is one of the most wonderful days of the year. Why, you ask? Well, in my mind it’s associated with chocolate and you must know, I love chocolate. All of us at Oliveology as especially excited this year, as we are hosting our first Valentine’s popup dinner tomorrow evening. Our chef Lida has prepared a delicious menu (including a wonderful dessert with chocolate and bee pollen!) and will share with our guests fascinating facts about aphrodisiac foods and the senses. The event is sold out, but we have more exciting dinners coming up!

And for those of you who are looking for last-minute presents, have a look at our selection of Valentine’s treats, and especially our Valentine’s hamper and gift bag of treats.

In the past we have made some fun recipes for this day: A luscious white chocolate slab and an exciting orzo with truffle sauce.

And if you want to read more on wine and chocolate, this is by our very own Lida.

This year we decided to do something special. An olive oil and dark chocolate mousse.

Serves 4-6

200g good-quality dark chocolate
100g extra-virgin olive oil
5 eggs
75g sugar
pinch of salt
bee pollen (to serve)

Melt the chocolate in the microwave or using a bain-marie. Let cool and stir in the olive oil.
Separate the egg whites and yolks.
Whisk the egg yolks with the sugar until fluffy and smooth.
Separately whisk the egg whites until soft peaks form.

Slowly add the chocolate and olive oil to the egg yolk/sugar mixture. Mix well. If it looks funny, don’t worry, keep going. Gently fold in the egg whites and mix well. You should be left with a smooth mixture.

Transfer to small bowls and refrigerate for a few hours until set. Serve with bee pollen and lots of love!

 


Spring is the time of the year with unpredictable weather. As we are all waiting for the warm sunny days, we often wake up to gloomy mornings. Like today for example.

During those cold mornings there is only one thing that brings us comfort: Porridge! You remember our delicious banana and cinnamon olive oil porridge, right?

This time we’ve decided to make it a bit differently. We will bake it in the oven with olive oil, and sweeten it with our Corinth raisins, grape molasses and wild flower honey.

With this recipe we are saying goodbye to the last apples of the season and welcome spring, with its lovely fruit and warm, long days! And of course, we will add some walnuts, our product of the month! Walnuts and apples are best friends after all.

And for those of you who are kinda crazy for porridge like me, this dish makes for a wonderful dessert, with some Greek yogurt or, dare I say, ice cream on top.

So let’s create our perfect morning breakfast and get ready for more spring breakfasts ahead!

Serves 4

1 cup oats
2 apples
1 tsp cinnamon
1 pinch of salt
50g walnuts
30g Corinth raisins
2 tbsp grape molasses
2 tbsp wild flower honey
6 tbsp olive oil
1 cup milk
1 cup water

Preheat the oven to 200C.

Cut the apples in thin slices.

In a large bowl, whisk together the grape molasses, honey, olive oil, milk and water until well combined. Add the cinnamon and salt.

Add the apples, oats, raisins and walnuts in your bowl and stir with a wooden spoon.

Place the porridge mixture in a baking tray and cover with foil. Bake for 30 minutes covered. Remove the foil and bake for an additional 15 minutes, or until the porridge is cooked and golden.


This week we’ve got some exciting news to share with you! Four of our wonderful products received Great Taste Awards! We are very proud to share them with you, as well as some of the judges’ comments. We look forward hearing your own comments –or tell us which of our products is a winner for you!

Pistachios – Roasted & slightly Salted
2 stars **

Greek pistachios are renowned for their wonderful flavour, their beautiful pink exteriors and vibrant green kernels. The area surrounding the island of Aegina combines optimal soil conditions and a perfect maritime climate. A pistachio growing zone par excellence, Aegina offers fresh, vibrant flavoured nuts. The judges commented on the rich, full, long lasting flavour and were impressed by their pink and green colour.

Some of our judges’comments write:
An unusually pink nut. The flavour is creamy and well balanced with just the right amount of salt; soft on the palate with the expected pale green interior’
‘Lovely charring which gives character and the fresh vibrant green of the nuts is very enticing..delightful crunch into a perfectly salted almost meaty nut was a sheer unadulterated pleasure’

Kalamata Olives with Ouzo
1 star *

These olives are from our single estate farm in Sparta, Greece. They are hand picked, unpasteurised and cured in fresh water. They are marinated in extra virgin olive oil, ouzo, star-anise and fennel to produce a unique Greek olive taste.

Some of our judges’comments write:

Very unusual innovation, and one we enjoyed. The olives are good quality and the ouzo goes right through the fruit until the last drop. The aniseed is very complementary and we loved them!’

22°C Organic Extra Virgin Olive Oil
1 star *

This mid harvest olive oil is made from semi ripe olives. It comes from our single estate farm in Sparta, Greece. It is single variety (koroneiki), and harvested by hand. Cold extracted up to 22°C and unfiltered, this olive oil has a mellow quality and a silky smooth texture.

Some of our judges’comments write:

‘A creamy mouthfeel. The flavour was subtle but with a good balance of spice and some herby, woody notes’
‘Lovely cut grass aroma; you are almost transported to the olive grove just by the nose’

Wild Thyme Honey
1 star *

Our wild thyme honey comes from the Taygetus mountains in Greece. It is a monofloral nectar honey from predominantly wild thyme flowers. It is, of course, raw: unfiltered and unpasteurised. With a lovely, golden colour, its intense, aromatic flavour lends it to a wide range of culinary uses.

Some of our judges’comments write:

‘Rich dark caramel colours with a herbaceous nose’
‘The palate is sweet with citrus notes running through it with a depth of flavour that transports you to the dusty depths of the bee keepers shed!’

 

We look forward to stocking up our pantry and cooking up wonderful recipes with these (awarded!) Greek products. Join us!

 


This week, our oregano oil producer Michalis Georgaras is writing about his new product, the amazing organic, extra virgin olive oil & oregano essential oil, awarded by the Health & Nutrition Committee of the World Olive Center for health with the Bronze standard of Excellence Award. We are very excited to read his story!

Sharing food is a ritual in Greece. It is a sacred time when family and friends gather around the table, share large platters of food, talk, fight and joke around. Indeed, food brings people together here in Greece. But we don’t just share food. Around the table we share feelings and ideas, our joys and sorrows. The most important social events, the warmest family gatherings, all of these happen over hearty meals. Food is the social glue that brings people together…and this is exactly how our new product came into being. We were inspired by this togetherness of people -and oils as a matter of fact.

The initial idea originated three years ago. We wanted to make a fine culinary product, an olive oil flavoured with the unique aroma of our oregano. Something that would be both tasty and with health benefits. It took us two years of intensive research to create what I consider to be the finest culinary oil I could possibly put together.

And it was food once again that brought people together. My wife Anastasia and myself started meeting olive oil producers from all over Greece and trying their best varieties of olive oil. After tasting over thirty different types of olive oil, some of the best our country has to offer, we found just what we were looking for:

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