This is a very easy and quick recipe, made with ingredients you have in your cupboard. It is perfect for when you don’t have much time, but makes for a very exciting meal!

For this recipe we’ve used a combination of our capers, kalamata olives with lemon and herbs and sun-dried tomatoes, but you can adjust it of course, using whatever you have available.

When it comes to pasta, we’ve selected our trichromo organic penne. Trichromo means having three colours, which is exactly what this pasta is. It comes from a small producer in Grevena, in the northern part of Greece. It is made with organic durum wheat semolina. The red pepper from Florina region in northern Greece gives this penne its red colour and peppery taste. Organic spinach turns it green and vibrant. Similar to fresh pasta, penne trichromo cooks in a few minutes! We told you it is a quick and easy recipe!

 

Serves four
200g penne trichromo
2tbsp olive oil plus more to serve
30g capers
75g kalamata olives with lemon and herbs
30g sun-dried tomatoes
a small bunch of fresh parsley

Boil the pasta for 5-8 min, or until al dente. Drain and place it in a large bowl. Drizzle the olive oil and stir. Add the capers, olives and sun dried tomatoes, fresh parsley and toss until well mixed.

Serve hot or at room temperature, drizzling some more olive oil.


You know how all of us support no-waste cooking. There are many ways to incorporate leftovers in your meals. Yes, leftovers can be tricky sometimes. But not if you have a few clever ideas up your sleeve.

In the past, we have used our intense truffle butter to transform leftover mash potatoes or our aromatic walnut oil to roast various leftover veg and chickpeas.

This week we have a new idea for you! Make a tart. Tarts and pies are good that way. You see, if you make say a spinach pie, you can use whatever greens you have available, wilted or not. If you make a tart, you can use it as your basis for whatever ingredients you have laying around in your fridge.

We took the idea from Bon Appetit, which is the writer’s favourite cooking magazine. So for this tart we used puff pastry (but you can make your own if you want, and a feta cheese/yogurt base. Then you can really use whatever ingredients you have around. For example, I had a few sun dried tomatoes and marinated artichokes that we did not use at our last cooking class and wine tasting. These keep perfectly in the fridge covered in olive oil. But the time comes when one wants to clear their fridge. Enter tart idea.

 

Serves 4 as main:

1 sheet of puff pastry (approx. 300g)
100g whole milk
150g feta cheese
150g Greek yogurt
100g sun-dried tomatoes
100g marinated artichokes

Preheat your oven at 180C.

In a small pot and over medium-low heat, warm up your milk. Crumble the feta cheese in the pot and stir well until feta cheese melts and there are no lumps. Remove from the heat and let it cool down a bit. Fold in the yogurt and stir until well combined.

Roll out your puff pastry and place it on a baking sheet. You can use greaseproof paper, or make sure to oil the baking sheet so that your tart doesn’t stick to the bottom.

Using a fork, pierce the puff pastry across all of its surface. Put the puff pastry in the oven and bake for 5 min, until light golden. Remove from the oven and let it cool. Leave the oven on.

Spread the feta/yogurt mixture on the puff pastry, leaving a few cm on each side. Scatter the sun-dried tomatoes and artichokes all around. Drizzle some of their oil if you wish.

Place back in the oven and bake for 20-25 min, until the puff pastry is golden. Now, this is what we call cooking with leftovers!

 


There is something fascinating about preserving. As you know, here at Oliveology, we love eating what’s in season. However, there is a way to enjoy foods, even when they are not in season. Yes, by preserving them! Over the years we’ve experimented with preserving Butternut squash in sugar or dried figs in olive oil and vinegar. This time around we are making pesto. Yes, we have made pesto before, with pistachios, parsley and basil. But this one is different. It’s made with basil, almonds and sun-dried tomatoes!

It is funny if you think about it. Sun dried tomatoes are tomatoes dried in the sun. Preserved in the sun. Our pesto takes this already preserved ingredient and preserves it even more. Preserving the preserved if you may.

The wonderful thing about pesto is that you can make as much as you want and store it in the fridge. Then, whenever you get hungry all you have to do is open your jar. This pesto is delicious on its own, spread on toasted bread. It also pairs well with white cheese, like our galomizithra cheese. Of course it is ideal for a summery pasta lunch. Just mix it with warm pasta and serve with a glass of wine. Ta Da!

For one large jar you will need:

1 cup of basil (approx. 80g)
50g raw almonds with skin
100g sun-dried tomatoes
1 fat clove of garlic
120ml extra virgin olive oil
40gr Naxos graviera grated cheese

In a food processor pulse the basil, almonds, sun dried tomatoes and garlic until coarsely chopped. Slowly add the olive oil and pulse, until fully incorporated. Pesto should be grainy but with no large lumps.

Transfer to a bowl and mix in the cheese. Add some olive oil if needed and taste.

Store in a jar in the fridge.

You can source the almonds, sun dried tomatoes, graviera cheese, and of course olive oil from our shop at Borough Market.