What is interesting about spring, is that it is an in-between season if you wish. Between winter and summer. During spring one gets to experience the best of both worlds. Winter is not completely gone. There might be rain or cold. Summer is not completely here. There might be sunny and warm days. That’s spring for you. Which sometimes makes what to cook very confusing. It is not the time of the year for a hearty lentil soup. It is not the time of the year for aubergines.

Then what time of the year is it anyway? Well. You know that spring is here when you are suddenly surrounded by greens. Green broad beans, wild garlic, peas, spinach. The market is now officially deep into the new season. What can you prepare with these spring greens? Well, this week we are making a soup. Yes, you heard right. A soup for the cooler days of spring. One which however, you can have at room temperature and will be equally satisfying. You see, the trick in this recipe (inspired by epicurious.com by the way), is not to overcook anything. In this recipe, we will use fides ( also known as angel’s hair) a very thin handmade pasta that cooks in seconds. There is a bit of chopping in the beginning and then before you know it, you are presenting an impressively looking dish to your dining companions. Or yourself for that matter.

The ingredients listed below are the ones we used. But of course, feel free to substitute anything. Or include whatever else you have in the fridge. Keep something onion-y, something sweet like the carrot, and then whatever else inspires you from the market. Definitely green vegetables though. It is a spring soup after all.

Feeds 4 as a starter

1 small carrot
½ leek
1 small onion
1 stick of celery
salt pepper
dried thyme
fresh basil
4 tbsps olive oil
1 handfull sugar snap peas, broad beans or other green beans of your choice
1 cup fides
1 small bunch of spinach

Finely chop the carrot, leek, onion and celery. In a pot place the olive oil and gently fry your vegetables, adding the thyme and basil. Once the vegetables are caramelised, fill the pot with water. Season with salt and pepper. Bring to the boil and then lower the heat, letting it simmer. In 20min or so you will have a flavoured vegetable broth. Turn up the heat and add the peas or beans and the fides. Let them cook for 3-5 min. Add the spinach and stir. Leave for a couple more minutes. Serve with a glass of chilled white wine.


Spring is in its full swing!  To welcome spring here at Oliveology we brought in some very delicious new ingredients. All from Greece of course. All from small artisan producers. All of excellent quality. We will have plenty more of these in this blog in the future.

For now, we will celebrate spring introducing you to our golden marinated artichokes. Tender, meaty, fresh. Marinated in extra virgin olive oil, with a golden white colour. You can savour them as they are, or enjoy them in wonderful spring salads.

Speaking of spring salads, the amazing thing when following the seasons is that one can experience all sorts of new foodstuffs. What comes with spring? Well, we will pair our artichokes with purple sprouting broccoli. This is a very interesting vegetable, that also happens to be very beautiful. Its dark green and purple stems, leaves and florets complement perfectly our artichokes.

Serves one as main or 2 as a side dish

2 large handfuls of purple sprouting broccoli florets -you can replace with broccoli or cauliflower- (approx. 1 cup)
1 large red pepper or 1 roasted red pepper
A handful of marinated artichokes (approx. 1/2 cup)
A few springs of mint, finely chopped
Red wine vinegar (to taste)
Salt (to taste)

Trim any woody broccoli stems. Slice horizontally any large florets so that all have the same size, to cook evenly. You should have both florets and stem attached together. Rinse under cold water. Boil in salted water for 3 minutes. Test and leave a few more minutes if needed. Let cool.

Roast the red pepper in the oven at 180C until tender and the skin has blackened. Once you are able to handle it, remove skin and seeds and discard. Save the juices from your baking tray. You can skip this step if you are using roaster red peppers from a jar. Slice the roasted pepper in long strips.

Mix the broccoli, artichokes and red pepper. Add the olive oil from the artichoke marinade (no waste here-it’s delicious!) and the juices from the roasting pan of the pepper, or a tablespoon of the juice from the jar. Add a few splashes of red wine vinegar, sprinkle the mint and season with salt. Enjoy!


After some time the swarm will depart to the new hive in one or more steps, and may even bivouac outside if the weather is fine. The swarm is usually extremely passive in nature. They will defend themselves if threatened, but will usually tolerate gentle handling and close proximity. This is due to the fact that they need every bee to work towards the new hive, and cannot afford to loose bees unnecessarily.  They need to preserve the young bees within their numbers (only these can produce wax) and they need every drop of honey the swarm carries to manufacture new wax comb (7-10Kg of honey per kg of wax), and obviously a larger swarm will find it easier to defend their new site until the queen can start laying. Aggressive swarms may deplete their numbers to such a point that they are no longer viable, and may have to rejoin the old colony. Once they are inside the new site, and have begun to produce comb for stores and brood, they will no longer be so passive. Now they will readily defend their new home with their lives.

Back inside the old hive site, once the excitement of the issuing swarm has died down, the remaining colony prepares to welcome their new queen or queens. Around two weeks before swarming, worker bees will have prepared multiple peanut-shaped Queen cells, complete with an egg. These are fed exclusively on royal jelly and pollen, and around swarming time the new Queens will be close to emergence. The first virgin Queen to emerge will sting her regal sisters to death in their cells, in a brutal battle royale before they can challenge her rule. The Queen is unique in that she has no barb on her stinger and so can sting multiple times.  If the colony is still large and well stocked, they may prevent the Queen from destroying her sisters and instead issue one or multiple subsequent swarms.

Virgin Queens will wait for good weather before flying to a drone congregation area, where they mate with multiple males, storing their sperm in a spermatheca (sperm bladder)to use later. Fertilised eggs (diploid) result in workers and Queens. Unfertilised eggs (haploid) result in drones. Virgin Queens must make their mating flights within a week of emergence, or the duct leading to the spermathecal will narrow, not allowing normal mating function. This will result in a drone-laying Queen and the colony to fail.


Welcome to a series of blogs about bees, beekeeping and the natural environment by our resident beekeeper.

Welcome to spring! We are nearing the start of the swarming season for bees, and the busy season for beekeepers. Swarming is the process by which bees occupy new areas and increase their numbers by forming a new colony.  The decision to swarm is made the previous summer. A well located colony (dry, well ventilated, proximity to forage) combined with a fair summer will give enough stores to last the winter, and allow the colony to start quickly in the spring. Foragers will look for new nest sites and communicate these using the waggle dance in a similar way to nectar/pollen, water or propolis sources. Experienced foragers are more trusted in this crucial process, and can be spotted by their damaged wings. In particular they are looking for a cavity of around 15-20L in volume, a defendable entrance, raised off the ground to reduce damp, facing the morning sun (E/SE) and preferably close to the existing colony to reduce chances of predation to the Queen.

In swarming, the Queen bee leaves the hive accompanied by mostly workers (females) with some drones (males).  However the Queen is initially not ready for her departure. She is an egg-laying machine (1500+/day at peak fertility) and as such is extremely well fed by her courtiers. She must go on an extreme diet to slim down for flight. To achieve this they chase her around the hive for several days prior to swarming. Nipping her with their mandibles and reducing her rations until she is an appropriate weight for flight.

Before leaving, the departing bees gorge on honey, filling their stomach and crop. At around midday on the hottest day of the year so far, they spill from the hive in vast numbers, usually clustering on the front of the hive, before taking to the air en masse. They will then fly to a congregation spot chosen by foragers, where they cluster for warmth and protection, with the Queen somewhere in the centre, to minimise the risk of her predation. She is the only one capable of laying viable eggs at the new site, and they must protect her. Sometimes multiple queens can be found in the swarm, this may be a strategy used in areas with large numbers of predators.

A cluster of bees is an amazing sight. Foragers will be sent out for nectar and pollen. It is a fascinating to see foragers return to the cluster, and perform a waggle dance on the backs of her siblings (as obviously at this point they have no comb).

To be continued…