As you may know, Greek cuisine is all about seasonality. So when summer comes along, we can’t but cook with the produce of the season. Aubergines, courgettes, peppers, tomatoes are all in abundance and at their best during this time of the year. Remember our stuffed peppers with bulgur wheat, or our friend Amaryllis’ stuffed peppers with orzo?

In the spirit of Greek summer, briam is perhaps one of the most loved Greek dishes! It is very easy to make and makes use of all these delicious vegetables. As with most summer foods it is great eaten at room temperature or even cold. In the classic recipe, the vegetables are slowly cooked in the oven, along with crushed tomatoes and plenty of olive oil. The result is a mellow, delicious dish that you can keep in your fridge for when you need an easy supper or lunch. In our version of this dish, we’ve used a few sun-dried tomatoes and their oil which adds depth and flavour. You can add a bit of grape molasses too if you wish!

This dish is great with feta cheese, which we’ve added towards the end of cooking, but you can omit this if you are vegan.

Serves 6

2 aubergines (700g)
2 courgettes (700g)
1 green bell pepper
2 potatoes (400g)
2 onions
3 cloves of garlic
20g sun-dried tomatoes (or more, to taste)
1 tbsp tomato paste in 150ml warm water
2 bottles of tomato passata or 6-8 tomatoes, crushed
150ml olive oil plus more for drizzling
Salt, pepper (to taste)
150g feta cheese
a small bunch of parsley, leaves only, roughly chopped

Preheat the oven at 180C.
Cut the aubergines, courgettes, peppers and potatoes in large bite-sized pieces. Cut the onion in half moons and finely slice the garlic. Finely chop the sun-dried tomatoes.
Place all your vegetables in a a large baking tray.
In a mug, mix together the tomato paste and warm water and stir with a spoon until the tomato paste is dissolved. Add it to your tray.
Also add the crushed tomatoes, olive oil and plenty of salt and pepper. Mix everything together. The tomatoes should just about cover your vegetables.
Cover with tinfoil and bake in the oven for an hour.
Remove the tinfoil, add the feta cheese crumbled, parsley and drizzle with a bit more olive oil, and bake for another half hour or more, until the potatoes are soft and the tomatoes have turned into a mellow sauce.

Serve with crusty bread!


This week we’re really wishing we were on a Greek island, laying on the beach, having dinners by the sea, tasting all these delicious local delicacies Greek islands have to offer. So today’s recipe comes from the island of Kimolos. It lays somewhere between a deep dish pizza and a focaccia. But with no cheese and plenty of olive oil! It is perfect for this time of the year, when tomatoes are juicy and ripe. It is also a great addition to your barbecue or outdoor picnic.

For this recipe, you need an intense, robust olive oil, so we used our Ergani organic extra virgin olive oil. It is a classic olive oil made from ripe olives, produced on a small organic family farm in the Messinia region of the Peloponnese. This versatile olive oil has a full, traditionally rich flavour and tones of cut grass, fantastic for everyday use, and baking.

Serves 6

100ml (1/2 cup) warm water (not boiling)
50ml olive oil
1 sachet dried yeast (8gr)
1 tbsp sugar
1tsp salt
200g all-purpose flour

3 medium tomatoes
1 large red onion
2tsp dried oregano
4 tbsp olive oil+ 4tbsp for the pan
salt, pepper

In a large bowl place the warm water, olive oil sugar and yeast and stir to dissolve. Let it stand for 5 minutes until small bubbles start to form. Add the flour and mix until all the ingredients come together. Knead your dough for 7-10 minutes until smooth. Add a bit more flour if needed. Place your dough back in the bowl, dusting some flour at the bottom so that it doesn’t stick. Let it rest for an hour in a warm place. It should double in size.

In the meantime, preheat the oven at 200C.
Roughly chop the tomatoes and onions and place in a bowl with 4tbsp olive oil, salt pepper and oregano. Toss everything together and set aside.

Oil your baking tray (which, traditionally is rectangular) with 4 tbsp of olive oil and using your fingers, spread out your dough. Place the tomatoes and onions on top, but leave any liquid in the bowl.
(*you can actually eat it with a spoon it’s delicious!)

Drizzle a bit more olive oil and bake at 200C for around 40-45 minutes. You should have an airy dough, moist on top and crunchy at the bottom. Let it cool and serve.

 


Giahni is a traditional Greek way of cooking, loved by most Greeks. In giahni, seasonal vegetables are slowly cooked in olive oil and lemon or tomato. The result is a comforting, mellow dish so versatile that can be served as a main or side, and eaten hot, at room temperature or cold.

For these tomato-based dishes, some use crushed tomatoes or tomato passata, others use tomato puree diluted in water, or both. We’re using both. The passata offers a lush sauce, while the paste adds depth to this dish. Today we are making potatoes, patates giahni, as it’s called. This recipe is said to have been popular amongst the monks in the Greek church. In our adaptation of the classic recipe, we added a little honey to balance the natural acidity of the tomatoes. And we are very keen to try molasses next time!

Check out our other traditional Greek recipes in this blog, and let’s get cooking!

Serves 2 as a side

2 potatoes (500g)
1 large onion (or 2 medium)
8 tbsp olive oil, divided
2 cloves garlic
1 tomato passata (680ml) or 3-4 tomatoes, crushed
1 tsp tomato puree in 200ml 1 cup warm water
1 tsp honey (we used wild thyme honey)
2 bay leaves
a few pinches of cinnamon
salt, pepper

Peel and cut the potatoes in big wedges and place in a bowl with cold water.
Cut the onion in half moons and finely slice the garlic.

Place 4 tbsp of olive oil in a deep frying pan or wide casserole over medium-low heat. Once the olive oil warms up, add the onions and cook until golden and caramelised, around 7 minutes. Add the garlic and cook for another minute.

Drain the potatoes and pat dry. Add the potatoes and season with salt and pepper. Cook for a couple of minutes until they are covered in oil.

In a large mug add the warm water, tomato paste and honey. Stir well until the tomato paste dissolves.

Return to your pan and add the tomato passata, water with tomato paste, bay leaves and the remaining olive oil. Season with cinnamon, salt and pepper and gently stir everything together. The potatoes should be just covered. Add more water if needed.

Cover and cook for half an hour, shaking the pan so that the potatoes don’t stick at the bottom. Lower the heat to medium, uncover and cook for another half an hour, until the potatoes are tender and the tomato is thickened.

Serve with more olive oil and feta cheese.


This week we’ve got a wonderful summer recipe for you!

The simplest version of the classic recipe calls for okra, olive oil, onions and tomatoes. As with most traditional Greek recipes, there are endless variations. For instance, my mother simply adds a bit of cinnamon and sugar to balance the acidity of the tomatoes. Others add a shot of vinegar. No matter the recipe, feta cheese is always served on the side. Here, we took inspiration from the past and created a wholesome dish that is sure to become a summer staple.

For this recipe you can use fresh or frozen okra. Just make sure to be very gentle when you stir your okra, otherwise it will break down. We’ve used our small sun-dried tomatoes, aged balsamic vinegar and orange-blossom honey to add aromas and depth to our tomatoes. We are also baking the okra in the oven, adding cheese – manouri and feta cheese! Of course, feel free to omit the cheese if you are vegan.

Serves 2 with leftovers

425g okra
1 large onion
1 bottle tomato passata or 3-4 tomatoes crushed
30g sun-dried tomatoes (reserve the oil to use in salads or dressings)
1tbsp tomato paste, mixed with ½ cup 100ml warm water
½ cup (100ml) olive oil
1 tbsp aged balsamic vinegar
1 tbsp honey (we used orange blossom honey)
salt, pepper
cinnamon (optional)
100g feta cheese
100g manouri cheese (at our shop Borough Market or Spa Terminus)

Preheat the oven at 180C.

Cut the onion in half-moons and place in a medium-sized baking tray. Add the okra, tomato passata, sun-dried tomatoes and gently stir everything together.

In a large mug add the tomato paste and warm water, olive oil, balsamic vinegar, honey and gently stir everything together, until the paste has dissolved.

Add to your tray with the okra, season with salt, pepper and cinnamon (if using). Stir everything together.

Bake at 180C for one hour, stirring every 20 minutes or so. You can leave it for longer, up to two hours, if you want your okra mellow and very soft.

Cut the cheeses into cubes and once the okra is cooked, add the cheeses and cook for another 10 minutes.

Serve with crusty bread – I personally prefer okra at room temperature, but hot or cold actually works wonders with this dish!

 


Ladera, literally meaning foods that have plenty of olive oil are perhaps the most loved dishes of Greek cuisine. These are vegetables (always in season), that are slowly cooked with olive oil and either lemon or tomatoes. Plenty of herbs are added towards the end of the cooking. These dishes take time and care, but the result is mellow, comforting flavours that have come together over low heat. Remember our pea & lemon stew?

Olive oil is the star in these dishes, and we love using our Ergani for such recipes. It is a classic olive oil made from ripe olives, produced on a small organic family farm in the Messinia region of the Peloponnese. It has a full, traditionally rich flavour and is fantastic for this week’s recipe.

We’re making a pea and tomato stew, with the first fresh peas of the season! You can use frozen as well, but if you can find fresh it will be amazing! This is my mother’s recipe which we grew up eating in the summers. In the classic recipe, some add potatoes or carrots, so feel free to do so! My mother also adds cinnamon in all tomato-based dishes, so of course, I had to.

This dish is great on its own as a main dish, but also an ideal accompaniment to roast chicken. It is also perfect for lunch the next day, and some even prefer eating it at room temperature or cold!

Serves 2 with plenty of leftovers

½ cup olive oil
1 large onion
500g fresh peas
1 bottle tomato passata or 4 tomatoes, blended
1 tsp tomato puree
salt, pepper
a few pinches of cinnamon
small bunch of dill, finely chopped

Finely chop the onion.

In a heavy-bottomed pot add your olive oil and onion. Over medium heat gently cook the onion until translucent but not caramelised, around 5-10 minutes. Add the peas and stir.

In a bowl add two cups of hot water and the tomato paste. Stir until the tomato paste is dissolved. Add it to your pot.

Add the tomatoes (or passata). Season generously with salt and pepper. Add the cinnamon and stir everything together.

Cover, turn up the heat and bring the peas-tomatoes to a boil. Turn down the heat, and let it slowly cook until the peas are soft, around 30-45 minutes minutes. Add more water if needed.

When the peas are tender, add the dill and let it simmer for a few more minutes.

Serve with plenty of feta cheese and crusty bread.


Fanouropita is a traditional Greek olive oil cake, made in honour of St Fanourios. The saint’s name, Fanourios, comes from the Greek word fanerono, which means to reveal; and this is where this cake’s name, fanouropita, comes from.

St Fanourios is celebrated on the 27th of August every year. On this day, many Greeks bake Fanouropites and take them to church to be blessed. The legend has it that these are in memory of the saint’s mother, who was a harsh woman, and whose salvation the Saint (and by extension the bakers) ask. So when one bakes the cake, one needs to say “God forgive the mother of St Fanourios”. Which is something I did not do, as I only found out about it during my research for this piece. So please, when you bake this cake, do it for me as well.

But fanouropita is also baked asking the saint to reveal items that are missing, or to bring people something that they want: Good health or “a good husband”, if one is single. So even though it is not August (yet!), this week we decided to make this cake and ask for health, and for finally being able to see, share food and hug our loved ones.

It is important to know that this cake is to be made with only seven or nine ingredients, symbolic numbers in Greek religion. Apart from the 7 key ingredients, we’ve added our delicious Corinth raisins and walnuts. The result is a rich and moist cake- and vegan! You can make it with sunflower oil, but we feel that the olive oil gives it a more robust flavour, so do give it a try!

Serves 8

150g super-fine white sugar
150g olive oil
350ml orange juice (from 3-4 oranges) and zest from 2 oranges
½ tsp baking soda
400g self-raising flour
1 tsp ground cloves
2 tsps cinnamon
50g Corinth raisins
50g walnuts

Preheat your oven at 170C.

In a large bowl sieve the flour, cloves and cinnamon. Set aside.

In a separate bowl whisk the sugar and olive oil together until very well combined.

Mix the orange juice and zest and stir in the baking soda. Be careful as it will bubble. Slowly add to the olive oil-sugar mixture.

Combine the wet and dry ingredients and stir with a wooden spoon, until just combined (you do not want to overmix the flour). Add the raisins and walnuts and give it one final stir.

Your batter should look like a loose cake batter. Place it in an oiled baking tin and bake at 170C at the bottom rack for an hour, or until your knife comes up clean from the middle of the cake.

Remove from the oven and let your fanouropita cool in its tin. Sprinkle with powdered sugar.

 


For some reason the first days of September often still feel like summer. All of us at Oliveology use this week to regroup from time off during the summer, to reflect on the year ahead of us, make plans and dreams. The weather feels as if it is ready for autumn of course, but as a farewell to the summer, this week we’ve prepared a tart, using a selection of the last summer tomatoes.

It is a very easy and quite well-known dish, which can be made with not much fuss (it is the end of summer, after all). It looks amazing and most importantly, it’s delicious! What makes this tart unique is the combination of cheeses we’ve selected!

As you know we love cheese, especially cheese that is made with care. Our manouri and galomyzithra cheeses are two of our favourites. White, creamy, and full of flavour! You can find them at our Borough Marker shop and as part of our Greek cheese selection – just make sure to ask for them when you place your order.

We used puff pastry, but this also works with Mrs Kalliopi’s magic dough if you feel like kneading!

1 sheet of puff pastry
200g galomyzithra cheese
100g manouri cheese, grated
1 tbsp 17C olive oil
1 clove of garlic
350g cherry tomatoes
2 sun-dried tomatoes (or more, to taste)
salt, pepper (to taste)
dried thyme (to taste)
1-2 tbsp olive oil

Preheat the oven at 180C.
Roll out the puff pastry in a greased baking sheet. Pierce it with a fork and place it in the oven, for 10-15min or until golden-brown. Remove from the oven and set aside to cool. Keep the oven on.

In a large bowl, and using a fork, mix together the galomyzithra cheese, the manouri cheese, lemon oil, salt and pepper. Mince the garlic and add to the mixture. Taste and adjust for seasoning.

Cut your tomatoes in halves or quarters and set aside. Cut the sun-dried tomatoes in very small pieces.

Once the puff pastry has cooled down, spread the cheese mixture. Lay the tomatoes and sun-dried tomatoes on top. Season with salt and pepper. Sprinkle the thyme. Drizzle with a few gulps of olive oil and place the tart back in the oven, to cook for 20-30min.

It is perfect eaten at room temperature, and (our personal preference, don’t ask why), cold the next morning!


For the third week in a row, we’ve got a very summery recipe from Amaryllis from The Tasty Other. Amaryllis is one of our favourite guest chefs in our dinner experiences cooking workshops. She has a pure love for food, a fascination with tradition and gatherings, and great passion about storytelling through photography. You can check out many of her recipes here, and of course follow her on instagram. So here it is, words and recipe by Amaryllis, right below. Enjoy!

Simple, straightforward and filled with flavour, this tomato salad comes together in mere minutes and is sure to be a summer staple, as a great alternative to the very popular Greek salad. It’s simply a variety of juicy tomatoes (try to use the best you can get your hands on, they will really make a difference), dressed in Oliveology’s best extra virgin olive oil, white balsamic, delicious petimezi (grape molasses) and a pinch of mildly spicy Aleppo chillies, and served with a big handful of sweet raisins and a generous dusting of dried oregano and lots of sea salt flakes.

Ingredients
20 cherry tomatoes (left whole, halved or quartered depending on their size)
3 medium tomatoes, cut in thick slices
1/3 cup Corinth raisins
6 tablespoons extra virgin olive oil
3 tablespoons white balsamic vinegar
1 tablespoon grape molasses
1/2 teaspoons chilli flakes
A big pinch of sea salt flakes
1 teaspoon dried oregano

Method
Place the tomatoes and raisins in a salad bowl; put the olive oil, balsamic, grape molasses, salt & chilli in a jar (or bowl) and combine well.

Dress the salad, add the oregano and toss gently. Taste and adjust the salt, vinegar and chilli flakes to your liking.

Serve cold (but not straight from the fridge) with a big piece of aged feta and lots of crusty bread on the side.


This week again, we’ve got a very summery recipe from Amaryllis from The Tasty Other. Amaryllis is one of our favourite guest chefs in our dinner experiences cooking workshops. She has a pure love for food, a fascination with tradition and gatherings, and great passion about storytelling through photography. You can check out many of her recipes here, and of course follow her on instagram. So here it is, words and recipe by Amaryllis, right below. Enjoy!

Grapes and figs are easily my favourite summer fruits and I have my family’s summer house to thank for this; the vines surrounding almost the entire house and our very large fig tree (which, coincidentally, is exactly the same age as me!) always offer their fruit in abundance and we enjoy them both fresh off the vine and tree, but also combined with other delicious seasonal ingredients. This salad features red & green sweet grapes, brown lentils (another family favourite and irresistible when added to cold dishes), a hefty dose of my beloved tarragon and big chunks of Cretan graviera. The latter really brings the dish together with its mild sweetness and irresistible subtle fragrance, perfectly balancing out the acidity of the aged balsamic.

Ingredients
300g red & yellow grapes, washed
1 tablespoon honey (choose a non-floral variety, such as pine or wild thyme)
3 tablespoons extra virgin olive oil
2 tablespoons aged balsamic vinegar
About 10g fresh tarragon, leaves picked & thinly chopped
400g cooked lentils
3 gem lettuces, washed and very roughly chopped
60-80g Cretan graviera cheese, in chunks

To serve:
2 tablespoons extra virgin olive oil
3 tablespoons roasted hazelnuts (roughly chopped)
freshly ground black pepper (to taste)

Method
Preheat the oven to 200C (180C fan); put the grapes, honey, olive oil & balsamic into a deep roasting dish, along with a big pinch of salt, and roast for about 15’, or until the grapes start to burst. Remove and set aside to cool at room temperature.

Toss the lentils with a pinch of salt and then add the grapes (no need to remove from the sprigs, just cut them in small bunches) and their juice, chopped tarragon, lettuce and cheese chunks. Toss well and serve with additional extra virgin olive oil, chopped hazelnuts and a little black pepper.


This week, and for the next couple of weeks, we’ve got three very summery recipes for you, from Amaryllis from The Tasty Other. Amaryllis is one of our favourite guest chefs in our dinner experiences and cooking workshops. She has a pure love for food, a fascination with tradition and gatherings, and great passion about storytelling through photography. You can check out many of her recipes here, and of course follow her on instagram. So here it is, words and recipe by Amaryllis, right below. Enjoy!

One of my favourite dishes (and certainly my favourite summer dish) is gemista, chubby tomatoes & bell peppers stuffed with rice (or bulgur) and herbs and baked until soft, bubbly and delicious. It really is the quintessential Greek summer dish and though I never tire of it, this time it only served as inspiration, allowing orzo, another favourite of mine, to take centre stage. A delicious minuscule pasta, which tastes delicious both straight out of the oven and at room temperature, orzo is widely used in Greek cooking. Here I’ve stuffed roasted peppers with a very seasonal orzo pasta salad: juicy cherry tomatoes, which I’m never without in the summer months, red onion, lots of herbs, and a few of my favourite Oliveology products: black Kalamata olives and artichokes, all dressed in white balsamic vinegar and extra virgin olive oil, and finished off with homemade golden oregano breadcrumbs.

Ingredients
4 red bell peppers, halved, seeds discarded
4 garlic cloves (skin on)
1 cup orzo
About 15 cherry tomatoes, halved or quartered, depending on their size
1/2 cup Kalamata olives
1/2 cup jarred artichokes, whole or roughly chopped
1 small red onion, diced
1/2 bunch of dill, roughly chopped
1/2 bunch of mint roughly chopped
3 tablespoons extra virgin olive oil, plus more to drizzle over the peppers
2 tablespoons white balsamic vinegar
Freshly ground black pepper to taste
1/4 cup feta cheese, crumbled

For the homemade breadcrumbs:
3 slices stale bread
1/2-1 teaspoon dried oregano
Zest from 1/2 lemon
extra virgin olive oil
Big pinch of salt

Method

Put the bread in a food processor & pulse until you have thick breadcrumbs; toss with the oregano and lemon zest and add to a hot pan, along with a good drizzle of olive oil. Cook over medium heat for about 7’, or until golden. Remove from the heat, add a good pinch of sea salt flakes and set aside until ready to use. (You can store any leftovers in a jar for up to a week).

Preheat the oven to 200C (180 Fan); place the peppers & garlic on a baking tray, drizzle with some olive oil, add a good pinch of salt and bake for 20’-25’, until soft, but still holding their shape.

Meanwhile, cook the orzo in plenty of salted water for about 10’, drain well and add about a tablespoon of olive oil; set aside to cool a little and then toss with the tomatoes, olives, artichokes, onion, herbs, extra virgin olive oil, balsamic and black pepper.

Take the peppers out of the oven and squeeze the garlic cloves off their skin; add to the orzo and toss again gently. Scoop the salad into the halved peppers, finishing off with feta crumbles, a light drizzle of olive oil and a good sprinkle of the breadcrumbs.