This week we’ve got a very summery rice salad for you. It is great for picnics or barbecues, makes for a delicious lunch or light dinner and makes use of July’s seasonal vegetables that we so love.

This rice salad with various variations of vegetables, and with a mustard-olive oil-lemon dressing is a classic in Greek households. In my family we always prepare it on Clean Monday (the day which marks the beginning of lent in Greece), along with taramosalata. Then we use spring vegetables, so I’ve been very excited for this summer take on a family classic.

In this recipe, we used our Carolina rice, which comes from the area of Grevena in the northern part of Greece. Carolina rice is high in amylopectin (starch), making it the perfect ingredient for a creamy risotto or a rice pudding. But here, we’ve rinsed it well, so that we can use it as our base for this summer salad. For our dressing we’ve used a very special oil, made from semi-ripe olives crushed with fresh lemongrass and tarragon. It has an especially fresh flavour and intense aroma, pairing perfectly with our summer vegetables. This salad is great as is, but you can also add some grilled chicken or prawns if you prefer.

Serves 2
100g Carolina rice
1.5 cups of water
250g cherry tomatoes
1 large cucumber
1 small tub of Amfissa green olives
1 lemon, zest and 1 tbsp juice
1 tsp mustard
2 tbsp olive oil with lemongrass & tarragon
dried spearmint (to taste)
salt, pepper (to taste)

Rinse the rice thoroughly, until the water runs clear. Place the rice and 1.5 cups of water in a medium-sized pot and over medium heat. Cook, covered, for around 20 minutes until all the water has been absorbed. Rinse under cold water and set aside.

Cut your cherry tomatoes in half and the cucumber in bite-sized pieces. In a large bowl whisk together the lemon zest and juice, mustard, olive oil with lemongrass & tarragon and spearmint. Add the rice to your bowl, along with your tomatoes, cucumber and olives, and gently toss everything together. Season with salt and pepper.

Serve cold or at room temperature.

 


This week we’ve got an easy and wholesome recipe for you. As you may know, chickpeas are one of our favourite ingredients. However, we often associate them with hearty stews or the classic revithada soup. So this week, as the sun is shining and the summer is in full swing, we’ve decided to make a nutritious salad. Our chickpeas, harvested every year in organic farms in northern Greece are the ideal ingredient for your go-to summer salad.

We’ve kept this simple, using mostly cupboard ingredients. Feel free to add any herbs you have around, and swap any ingredient you don’t really fancy. Definitely serve with plenty of feta cheese!

Serves 2 with leftovers

150g chickpeas
1 red onion
1 lemon, juice and zest
½ jar sun-dried tomatoes in their oil
1-2 tbsp capers and/or olives
small bunch of fresh herbs (mint, parsley or dill)
salt, pepper (to taste)
feta cheese (to serve)

The night before soak your chickpeas. The morning after drain and place them in a pot with lots of water. Boil until tender but not mushy, about an hour. Drain and set aside.

While your chickpeas are boiling, prepare the rest of the ingredients. Peel and cut the onion in half, and then finely slice in half-moons. Drain the sun-dried tomatoes, retaining their oil.

In a large bowl add the chickpeas, onion, lemon juice (start with 2 tbsp) and zest, sun-dried tomatoes, capers and olives and fresh herbs (if using). Add 1 tbsp of the reserved sun-dried tomato olive oil and toss everything together.

Taste and season with salt and pepper, adjusting for lemon and olive oil.

Serve at room temperature with some feta cheese.


April is here! The days are now officially longer (thank you daylight savings), and the weather is warm and sunny. This month we are getting ready for Greek Easter. Over the next few weeks, we will share with you traditional Greek recipes. We invite you to join us, cook with us and celebrate Greek Easter.

Easter Sunday is a day of celebration. Families and friends gather around the table, eating lamb, traditionally roasted on a spit. There are eggs died with red dye (watch this space for a how-to!). There’s also this lettuce and dill salad. Lettuce is in season in spring, and alongside dill make for a very refreshing side dish. Lots of vinegar and spring onions make this salad the perfect pairing to lamb. In my family we never add salt to the Easter salad, and we make it quite vinegary. You can add salt and reduce the vinegar to 1.5 tbsps if you prefer.

Serves 6

1 very large lettuce or 2 medium ones
½ cup red wine vinegar
1 large bunch of dill
6 spring onions
4 tbsp olive oil
2 tbsp sweet wine vinegar
salt (optional, to taste)

Finely cut the lettuce and add it in a bowl with cold water and ½ cup of red wine vinegar. This will both clean the lettuce, and according to some will add some more acidity to the salad. Drain well.

Place the lettuce in a large bowl.

Finely slice the spring onions and finely chop the dill. Add to your bowl.

Add the olive oil and vinegar, season with salt (if using) and mix everything together.

Serve with more vinegar and olive oil if desired.


When it comes to salads and Greek cuisine, the well-known Greek salad is always eaten during the summer. As Greek food is all about seasonality, during winter we switch to what we call the “cabbage-carrot salad”. It is a crunchy and fresh salad made with shredded cabbage and grated carrot, usually dressed with olive oil and lemon. So this week we’ve created a twist to this classic winter dish.

This salad is perfect to feed a crowd and also keeps well in the fridge for a few hours. So you can make it in advance and then simply serve it at dinnertime. It’s also our go-to salad for Christmas, as the combination of sweet Corinth raisins and aniseed Kalamata olives with ouzo always surprises our guests.

Serves 2 as a main or 4 as a side

¼ -1/2 cabbage head (around 300g)
2 carrots
2 celery sticks
2 roasted red peppers
40g Corinth raisins
½ tub ouzo olives
2 tbsp apple cider vinegar
2 tbsp olive oil

Shred the cabbage in a large bowl. Grate in the carrots.

Finely slice the celery and roasted peppers and add them to your bowl. Add the raisins and olives.

Toss everything together. Drizzle with the olive oil and vinegar and toss again.

The salad can be prepared in advance and keeps well in the fridge for a few hours.
Serve with more olive oil and vinegar if desired.


The inspiration for this recipe came to us from the classic Greek winter salad: boiled broccoli and cauliflower. This is a simple salad that usually accompanies fish, or other main dishes. Broccoli and cauliflower are cut in large pieces, boiled and then served with olive oil and lemon juice. It is very seasonal and in many households it is the salad which replaces the summer Greek salad.

So after a short trip to the market this week, we bought wonderful winter vegetables and decided to boil them, just like in the classic recipe. But of course, we will kick it up a notch. We’re adding our marinated artichoke hearts with leeks, olive oil and sunflower oil. They are perfect to enjoy on their own, but here, they completely transform our vegetables!

Often, recipes call for draining the artichokes -remember our tomato rice from a few weeks ago? It is, however such a pity to let all all this amazing flavoured olive oil go to waste. So we have decided to use it instead of a dressing! And of course, our beloved feta cheese turns this salad into a wonderful lunch! Add a few splashes of lemon juice or vinegar and you’ve got yourselves a delicious – and very easy to make- winter salad! An ode to the classic one.

Serves 2

1 small head of broccoli
1 small head of cauliflower
½ jar marinated artichoke hearts (in their oil)
150g feta cheese
salt, lemon juice or white wine vinegar (to serve)

Cut the broccoli and cauliflower in large florets. Place them in a large pot and cover with water. Boil for a few minutes, until you’ve reached your desired tenderness. We boiled ours quite a bit, to have the same texture as the buttery artichoke hearts, but you can also simply blanch them by submerging them for a few minutes in boiling water. Drain and set aside.

While the vegetables are still warm, place in a large bowl. Add the artichokes and their oil. Toss everything together until the vegetables are coated in the olive oil. Crumble the feta cheese and add to the salad.

Serve warm, with salt if desired and lemon or vinegar.

 


What we love most about autumn is the wonderful new colours at the market. Red apples, orange pumpkins, brown mushrooms and chestnuts! Fruit and veg in autumn always make us feel quite comforted and inspired. This week we got plenty of orange carrots from the market and decided to grate them. Somehow the idea of a grated carrot feels like a first step towards a very nutritious meal, wouldn’t you say? We’re making a salad, which is great for lunch, but it also makes for a wonderful side to some roasted chicken or your protein of choice. We’ve added bulgur wheat to make it more filling, raisins for some natural sweetness and a lemon-tahini dressing to add a…warm kick to it.

There is something nostalgic about this salad, as it somehow reminds us of when we first started Oliveology, 11 years ago. Back then, Greek tahini was rare to find, but such salads were gaining momentum, do you remember? Reminiscing of happier times past is comforting, and we couldn’t think of anything better than this recipe, to bring back some happy memories in the midst of this unusual autumn we are all experiencing.

Serves 4

50g bulgur, plus ¾ cups of water
4 large carrots
100g Corinth raisins
1 bunch of fresh herbs (we used dill and parsley)

Dressing
2 tbsp tahini
zest from 2 lemons
juice from 1 lemon
150ml olive oil
2 tbsp grape molasses
4 tbsp water
salt (to taste)

Place the bulgur wheat and water in a small pot and cook over medium heat until tender and all the water is absorbed, around 10-15min. Set aside to cool.

Peel and grate the carrots.

To make the dressing whisk together the tahini, lemon juice and zest. Add the grape molasses. Slowly add the olive oil and then the water, until you have a runny dressing. Season with salt.

In a large bowl toss together the bulgur wheat, carrots, raisins, dressing.
Finely chop the herbs and add just before serving.

Oh and this is great with some feta cheese!

 


This week we’ve got a very fresh, summery recipe from Ligia from TheDaringKitchen. Ligia shares our passion for fresh, healthy food – with a Greek twist of course! You can check out many of her recipes here, and of course follow her on instagram. So here it is, words and recipe by Ligia, right below. Enjoy!

Summer is here, which means fresh produce abounds! Make the most of the season’s finest veggies with this summery Greek Kale Salad. It’s filled with briny kalamata olives, juicy tomato, sweet onion, creamy feta, and finished with a simple vinaigrette flavoured with fresh oregano.

The salad is best if it’s left to marinate for a few minutes before serving. This softens up the kale, making it a bit more digestible and flavourful. It also uses two kinds of kale for a bit of flavour and textural variation, but you can always use just one, depending on what’s available near you.

Serves: 4
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes

Dressing:
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh oregano, minced
1 teaspoon Dijon mustard
1 garlic clove, minced
Cracked black pepper, to taste
Kosher salt, to taste

Salad:
1 bunch curly kale, de-stemmed and torn into bite-sized pieces
1 bunch lacinato kale, de-stemmed and torn into bite-sized pieces
1 tomato, sliced
½ white onion, sliced
¼ cup Kalamata olives
½ cup crumbled feta cheese
Fresh oregano, minced, for garnish

In a large serving bowl, whisk together the olive oil, vinegar, oregano, mustard, oregano, garlic, pepper, and salt.

Add the kale, tomato, and onion. Toss to coat fully in the dressing.

Let the salad sit for at least 10 minutes, tossing occasionally.

Toss in the olives and feta cheese, just before serving.

Enjoy your salad!


Is it summer yet? The weather might be a bit confusing still, but we can’t help but feel that one of our favourite seasons is here. We kicked off June (and summer!) with our Greek Islands Cooking Workshop, where we got to taste and make amazing island recipes and wines. Our wonderful chef, Lida shared her passion for island foods, and –sneak peak to September-she is preparing another ‘island’ workshop! A Cretan one this time. Watch this space for updates on this and our other cooking workshops!

So this week, we have the ultimate summer recipe for you: a Horiatiki, also known as Greek salad. But with a twist. If you are looking for something refreshing and filling for those warm summer days or nights, look no further. Our bulgur wheat horiatiki is our go-to summer dish.

In the recipe below, you can cut the tomatoes, cucumber and onions in whichever way you like. We had plenty of time, so we went for small cubes. But if you are more rushed, then go for tomato wedges and roughly chop the cucumber and onions-it is equally delicious. And, as always, do not hesitate to add or omit ingredients! We’ve added fresh herbs for example. You adore feta? Double the quantity! You hate capers? Omit them. But not before you pop by our Borough Market shop to taste ours.

So get into the kitchen and let’s kick off this summer!

Serves 2:

100g bulgur wheat
4 tomatoes
1/2 cucumber
1 red onion
1 tbsp capers and
1/2 tub Kalamata olives or amfissa green olives (we used both)
Dried oregano (to taste)
5 tbsp olive oil
2 tbsp apple cider vinegar
100g feta cheese
a small bunch of fresh herbs (parsley, mint or dill – optional)
Salt

Place the bulgur wheat in 250ml of water in a medium-sized pot. Bring to the boil, then turn down the heat and let it cook until the water is absorbed. Remove from the heat and let it cool.

In the meantime, cut your tomatoes, cucumber and onion in small cubes. Place in a large bowl, along with the capers and olives. If using herbs, finely chop them and add them to the salad. Crumble the feta cheese on top. Add the cool bulgur wheat and oregano. Dress your salad with olive oil and vinegar and season with salt.

Serve with crusty bread. Happy summer everyone!

 


As the weather is getting colder and colder, we like adding colours to our dishes. Somehow eating colourful foods makes us feel warmer inside.

This week’s potato salad takes inspiration from the lemon-yogurt dressing we made a few weeks ago. In search of lovely ingredients to pair it with, we came up with this colourful dish.

You need to do a bit of chopping, but we find that the preparation of this potato salad is quite relaxing, as there is no ‘right’ way to chop your ingredients. And if you are like us and always looking for new, interesting ways to make food and get culinary inspiration, we have two wonderful cooking workshops coming up at the end of November and in December. Have a look at our website and book, spaces are filling up fast!

This potato salad is perfect for lunch, as it can be enjoyed at room temperature and makes for a lovely dinner, especially served warm.

Serves 6

1kg potatoes
2 small bunches spring onions
1 handfull of celery leaves
1 red pepper
1 green pepper
1 yellow pepper
1 cup cooked corn
1 small bunch of dill
50g capers
1 cup lemon-yogurt dressing

Peel the potatoes. In a large bowl with salted water boil the potatoes until tender but not mushy.

In the meantime prepare the rest of your ingredients.

Finely chop the spring onions. Place them in a large bowl (large enough to fit the potatoes afterwards). Cut the peppers in small cubes, strips or whichever shape you like. Add them in your bowl, along with the corn. Finely chop the dill and set aside.

When the potatoes are cooked and cool enough to handle, cut them in large bite-sized pieces. In your bowl, toss together the potatoes, vegetables, capers, dill, and lemon-yogurt dressing.

Serve warm or at room temperature.

 


This week we’ve got a special olive oil in store! It is our Lemongrass and Tarragon Olive oil.

This special oil is made from semi ripe olives crushed with fresh lemongrass and tarragon. We use 1200g of semi-ripe olives to produce 100ml of this cold extracted oil. It has a very fresh flavour and intense aromas. And pairs perfectly with fish and green vegetables. Think of some grilled whole sea bass. Or some steamed cod. Freshly cut crunchy vegetables. This olive oil.

But we will not prepare fish this week. How are we going to use it? We are making a very summery salad. With zucchini, corn and feta cheese. The combination of flavours is familiar, but this flavoured olive oil takes it to a whole other level. We used corn on the cob because it’s in season. Please do, it’s easy to handle and tastes so much better than the frozen or tinned one!

This recipe serves 2 as main or 4 as a starter (with leftovers)

500g zucchini
2 pieces of corn on the cob
5-6 zuchinni blossoms (optional)
100g feta cheese, crumbled
6tbsp lemongrass and tarragon olive oil (plus more to serve)
3 tbsp lemon juice (plus more to serve)
½ small bunch of parsley, finely chopped
salt

Place the corn in a large pot of salted water. Bring to the boil, then lower the heat to medium and cook until the kernels are tender, around 20 minutes. Remove and let cool. Once the corn is cool enough to handle, remove the kernels. To do so, place your corn vertically against your chopping board. Running the knife parallel to the corn, remove all kernels. They should fall on your board. Collect and place in a large bowl.

Cut your zucchini in thin rounds. Blanch for 5 minutes –or until tender- in a large pot with boiling salted water. You can use the water from the corn. Drain and place in a large bowl with ice water to cool it down. Drain again. You can skip this step and just use raw zucchini. Place your zucchini in the bowl with the corn.

Add the feta cheese, parsley and zucchini blossoms (if using). Season with salt, flavoured oil and lemon juice. Gently toss everything together. Serve with more lemon juice and flavoured oil.