This week we’ve got a very aromatic spring recipe for you. We are using one of the most seasonal ingredients, rhubarb. The first time I tasted rhubarb was poached, with cinnamon and loads of sugar. I didn’t think much of it. The second time I tasted it, it was raw, thinly sliced, and with a little bit of sugar, just to take the sourness off. It was an intense experience. It tasted like snails in grass. It was fascinating. Indeed, rhubarb is quite unique and stirs up passionate reactions. There are those who love it and those who hate it. We belong in the second category.

The recipe we’ve prepared is quite unique too. We are not using any sugar to sweeten our rhubarb. Just grape molasses and Corinth raisins. What are we making? The most interesting chutney-like creation. It lays somewhere between jam and chutney. You can have it with bread and butter, but also with cheese and oily fish. You can taste the sweetness of the raisins, the depth in flavour of the grape molasses, the fruity rhubarb notes and there is still a hint of sourness still remaining. And, like last year’s poached pears, we’ve paired these three ingredients with fragrant spices, just to give you a slightly more complex creation.

Makes 2 jars

500g rhubarb
100g Corinth raisins
170g grape molasses
300ml water
¼ tsp cinnamon
10 cardamom pods
¼ tsp ground cloves
5 black peppercorns

Cut the rhubarb in 5cm pieces. Place the rhubarb in a pot, along with the raisins, grape molasses, water and spices. The liquid should just cover the rhubarb. Bring to the boil and then immediately lower the heat. Let it simmer, uncovered, for 30-40 min, stirring occasionally or until the rhubarb has soften, the raisins have soak up the juices and all the flavours have blended together.

Keep in jars in the fridge and serve on toast, with graviera or manouri cheese and oily fish.


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 another exciting recipe with chickpeas for you. Chickpeas are one of our go-to pulses for all seasons. They work perfectly used in a spiced winter stew, or turned into a fresh summer salad. So this week, as we are well into Lent, we have prepared this vegetarian dish that is perfect for those of us fasting.

This recipe is quite interesting, as we’ve decided to use honey and raisins to add sweetness to the chickpeas. We spiced it up with curry spices and served it with plenty of Greek yogurt to balance it (of course, you can omit this if you are fasting). And turns out, this dish makes for a wonderful, hearty breakfast, I kid you not. And did we say that it is super easy to make?

Serves two with leftovers

200g chickpeas
4 medium carrots
6 tbsp olive oil
2/3 tsp cinnamon
1 tsp curry spices
30g Corinth raisins
1 cup of water
2 tsp wild flower honey
yogurt and fresh herbs (to serve)

The night before soak your chickpeas in plenty of water. The morning after cook them until tender.

Preheat your oven at 200C.

Cut your carrots into small bite-sized pieces. In a baking tray add the chickpeas, carrots, olive oil, spices, raisins, water and honey. Mix very well. Bake, covered at 200C for 20 minutes and uncovered for another 20 minutes, until all ingredients have happily come together and you have a thick stew.

Serve hot or at room temperature, with plenty of yogurt and fresh herbs.


Happy Apple Day everyone! Every year we are really looking forward to this day. Even though we are well into autumn, somehow this day feels like the beginning of a more wintery autumn, if that makes any sense. The market is now full of our favourite butternut squash, loads of mushrooms, and of course apples, so many different apples! Our shop is open today, so come by. Next best thing you can do this Sunday other than apple picking!

Every year we are amazed at the variety of colours, flavours and different textures of the apples that we find at the market. For our recipe today we have selected three different varieties. Join us, ‘tis the season to do so! Every year on apple day we are longing for something sweet. Remember our olive oil apple cake from last year? This year we went for something sweet again. And we used olive oil again. Only this time we put our apple oil into the game! This is by far my favourite of all the olive oils that we have at Oliveology. Without getting too carried away, just imagine: semi-ripe olives, apples, honey, sage, lemon, walnuts, cinnamon, all crushed together. Exquisite is an understatement.

But let’s get on to our recipe, an apple tarte tatin with grape molasses instead of sugar!

6 apples (approx. 800g) – we used royal gala, granny smith and sunburst
50g salted butter
50g Corinth raisins
50g walnuts
100ml grape molasses
25ml apple oil, plus more to serve
1 tsp mixed spices (we used a combination of cinnamon, cardamom, pepper, cloves, ginger, nutmeg)
1 sheet puff pastry (approx. 320g)
Greek yogurt (to serve)

Preheat the oven to 180C.

Cut the apples in half and then each half in 4 wedges, removing the cores and seeds. In a heavy bottomed frying pan and over medium heat melt the butter and add the apples. Stir gently and add the spices, walnuts and raisins. Let the apples, raisins and nuts cook for 10-15 minutes, stirring every so often. Apples should be slightly tender and coated with butter and spices. Add the grape molasses and stir for 2 more minutes.

Use the apple oil to oil a baking tray. Arrange your apples very tightly in rows or whichever shape you prefer, making sure the apples are spread out and don’t overlap. Scatter the raisins and walnuts and all the juices from the pan. Cover with the sheet of puff pastry and tuck in the ends. With a fork pierce the puff pastry to a few places, to allow steam to escape.

Bake for 20-25min, or until the puff pastry is golden. Remove from the oven and let it cool a bit. Place a serving platter on top of your tray and with one swift move, invert your tart onto the serving platter.

Serve with a dollop of yogurt and drizzle some more apple oil. Hint: this tart is actually quite good eaten at room temperature the next morning.


We rarely make cookies here at Oliveology’s blog. I have to admit, I personally am more of a cook and less of a baker. Those of you cooking passionately will smile, as indeed baking is a whole different world than cooking. But that doesn’t mean that when we do bake we don’t enjoy it! The spiced molasses cookies that we made during the holidays last year filled our shop with winter spices. Over the years all of us cooking for Oliveology have made some delicious seasonal cakes, like last autumn’s butternut squash cake, and some less ordinary ones such as the olive oil apple cake or the no-sugar grape molasses cake!

In the beginning of this summer, for reasons unknown, I started baking cookies. I discovered that baking cookies after a long day can actually be quite relaxing. So this week, inspired by our product of the month, the Corinth raisins and Honey &Co’s recipes, we have a very fun and ‘relaxing’ recipe for you!

Our Corinth raisins are small in size, but punch above their weight in terms of their sweetness and taste. They do lay somewhere between fudge and chocolate if you ask me. I can’t think of a better ingredient for these cookies. And as always, there’s a twist: tahini! Its nuttiness adds depth –and as we are using less butter, we like to feel that these are ‘healthier’ cookies.

If any of you feel like experimenting and substituting all of the butter in this recipe for the tahini, please drop us a line. I am very curious if it will work. And for more healthier-living ideas, recipes and of course fun, join our workshops this year! Delicious collaborations are here and spaces are filling fast!

For 16 cookies you will need:

140g butter
200g dark muscovado sugar
1 egg
110g tahini
150g all purpose flour
100g wholemeal flour
½ tsp baking powder
½ tsp baking soda
100g Corinth raisins

Cream the butter and sugar together. Add the egg and tahini and mix well. In a separate bowl sieve all your dry ingredients: flours, baking soda, baking powder. Using a wooden spoon slowly fold everything together. Add the raisins. Be careful not to overmix.

Now, some people say that the beauty in baking cookies is tasting the uncooked dough. We are those people. But if you are hesitant about raw eggs please don’t.

Place your cookie dough in the fridge for half an hour. Form your cookies and place them in a baking tray that you have covered in greaseproof paper. Make sure there is enough space between them as they will flatten.

Bake at 180C for 10-15 minutes, or a tiny bit more if you prefer them crunchy!

Enjoy with some warm milk sweetened with grape molasses.


The countdown for Christmas has started. In preparation for this year’s celebrations we are bringing in store many delicious ingredients. Ingredients to cook with; ingredients to offer as gifts; ingredients to indulge yourself with.

Corinth raisins and dried figs have arrived from the Peloponnese, organic walnuts from the island of Eboea. They are a great addition to your morning cereal, yogurt or porridge. They are a very healthy snack between meals. They are amazing to add to any Christmas cheese platter. You can use them as ingredients in myriad festive cakes, puddings and bread.

But most importantly, they are what turns a salad dish from everyday, to festive. The small black raisins punch above their weight in terms of their sweetness and taste. Dried naturally under the Greek sun, the figs are succulent and intense. Pure, nutty walnuts add crunch.

Walking around the market we selected delicious green leaves to create this festive salad, and our very own artisan galomyzithra cheese, a soft white cheese made in Crete from goats’ and sheep’s milk. Of course, any salad that respects itself has a good quality extra virgin olive oil (we chose our 22oC). And finally, an aged balsamic vinegar will add the much needed acidity and sweetness. Read below the list of ingredients, we have a little secret in the end.

So here goes:

Festive Salad (For two people)

1 bunch of green seasonal leaves
A small handful of raisins (approx. 20g)
3-4 large dried figs, cut in half
A small handful of walnuts (approx. 50g)
100g of galomyzithra cheese
3 tbsp of extra virgin olive oil
1 tbsp of aged balsamic vinegar
salt & pepper (to taste)
grape molasses (to serve)

Place your leaves in a large bowl. Add the raisins, figs, walnuts and gently toss. In a separate bowl mix the olive oil and vinegar together with a pinch of salt and pepper. Dress the salad and place in a beautiful serving platter (it is festive after all). Add the cheese and serve, drizzling some grape molasses to add sweetness.


During the cold winter months our mind goes to hot, comforting food. Soups, stews, roasts. However, our bodies also crave foods that will sustain us. Eating raw foods is exactly what we need in January. Especially when it comes to foods that we have associated with something else.  What do we mean?

Think of beetroots. Or carrots. Usually we think of beetroots or carrots boiled or roasted. Served as salads or sides, or as part of a stew. Yes, we are used to eating these winter vegetables hot.

But what if we tried something different? Eating raw is good for the body. Add to this crunchy walnuts and sweet raisins. Eating this colourful, delicious salad is good for the soul too. Plus, needless to say, it really needs nothing but the vegetables, a knife and a cheese grater.

For 2 people you will need:

4 medium sized beetroot (approx. 400g)
2 small carrots
1 green apple
50g of walnuts
20g of raisins
3 tbls of olive oil (+link 22)
1 tbls aged balsamic vinegar
Pinch of sea salt

Peel and grate the beetroots, carrots and apple.  If you love different textures then grate the beetroot and cut the carrots and apple into various shapes and sizes: slices, cubes, whatever you fancy. If you also have beetroot leaves, finely slice them too. Mix all together.

Crush the walnuts and sprinkle over the salad. Add the raisins. In a small bowl whisk the olive oil, vinegar and sea salt. Pour over salad and serve.

Enjoy!


Mandarins are much loved from chefs and bakers around the world, for their wonderful essential oil. Following Greek chef’s Evie Voutsina tip -this time of the year that they are at their best- you can grate their skin, store it in the fridge wrapped in cling film and use it throughout the year in various cakes, sauces, breads etc. This risotto is the perfect first course during winter time; it can also work as a side dish for a simple roast chicken and sautéed spinach or as a main dish with a green salad. Let us know how you found this tangy, fruity, colourful, silky dish.

Serves 4-6 persons

Preparation: 25’ Cooking: 15’ approximately

Ingredients

300 g butternut squash (without the skin)

1 almost ripe quince

1 big red onion, finely chopped

2 garlic cloves, finely chopped

1 glass of white wine

½ cup evoo 22°C

80g almonds toasted and chopped

4 table spoons of black Corinth raisins

skin from½ mandarin (ideally organic) and a bit more for decoration (if desired)

2 table spoons of parsley finely chopped

sea-salt and freshly ground pepper

400g/ 2 tea cups of (risotto) Carolina rice or Arborio

5 ½ cups of boiled water

Cut the squash as well as the quince in small cubes. With a spoon grate the inside of the mandarin skin; cut the skin in strips and reserve them in a small bowl. In a heavy skillet or large pan, heat the olive oil over moderately high heat and sauté the onion a few minutes until softened transparent. Afterwards, put in the rice, the butternut squash and the quince along with the garlic and stir for 2-3 minutes. All the rice grains should be well coated with olive oil and opaque. Season the mix with salt and pepper and add the white wine stirring constantly until it is completely absorbed. Put in the raisins as well as the clementine skin stripes.

At this point, begin pouring in the water, about½ cup at a time, stirring and letting each addition absorb before adding more. As the rice begins to swell and after about half of the water has been added, taste for doneness. The rice should be al dente. Continue adding water as necessary. Depending on the desired texture you may mix it at a slow or quick pace. When it’s almost ready, check the seasoning and as a final touch add the parsley and the almonds. Stir and remove it from the fire. Serve immediately, garnishing each plate with clementine sections.

Tip: You could alternatively roast the butternut squash as well as the quince first -with their skins- and when they’re ready you only need to flesh them out and add them to the risotto. It might seem like an extra step in the cooking process, but actually makes it easier.

* Inspired by Voutsina E. (2009, January), Mandarin: fragrant and noble, Gastronomos, 87.

By Lida Papamatthaiaki


Light but filling, this nutty and fruity vegetarian dish takes just 20 minutes to prepare – and leftovers will do for packed lunch. It can also work as a side dish, for meat dishes or added in a leafy salad.

Ingredients (for 6 persons):

• 500 g couscous (whole wheat is recommended)

• 300 ml chicken/ vegetable stock

• 120 g evoo (we recommend using 22ÆC)

• 80 g Corinth raisins (soaked for 20 mins in 50ml black rum or cognac or water, if you wish)

• 75 g almonds, finely chopped

• 125 g PDO Aegina pistachio kernels

• Zest from 2 lemons and juice from 1

½ bunch of fresh spearmint/ mint/ sage

• Sea salt and freshly ground pepper

Firstly, mix the couscous in a bowl, boil the stock and pour it over the couscous while it is hot, then cover and leave to stand for 5 mins. You can cover it with some cling film or even a plate for those 5 mins until it absorbs all the water. Fluff up couscous with a couple of forks and drizzle the extra virgin olive oil. Add the raisins, the almond flakes, the Aegina pistachios, the lemon juice as well as the zest and the spearmint. Stir through, season and serve. Enjoy!

Continue reading →


Corinth raisins are tiny, black dried fruits, packed full of flavour and nutrition. Cultivated in the South of Greece, the name comes from the ancient city of “Corinth”. They are known as “Zante currants” in the States, Zante currants – Corinth raisins – Corinthian raisins or simply currants in the UK and Ireland.

There are three different types of dried grapes; currants, sultanas and raisins.  Currants are dried, dark red, seedless grapes.  Raisins are dried white grapes.  Sultanas are dried white grapes from seedless cultivars.

All three are produced around the world; Corinth raisins (or currants) are only produced in Greece. Continue reading →