Have you tried our ospriada? It is a mixture of various beans, lentils, yellow split peas, chickpeas and bulgur wheat. Produced in the organic farms of Nestoras in northern Greece, it is ideal to turn into a hearty soup. But we prefer to save soups for winter days.

This week we are using handfuls of this nutritious mixture of pulses to create a filling salad. You often ask what is the inspiration behind our recipes. Often, it is the desire to use everything that we have in our fridge and cook with no waste. It is a philosophy many of our chefs share and first and foremost, Lia. Lia is one of our favourite Greek chefs. She is passionate about quality and low impact food and is part of a collaborative food pop-up focussing on food waste reduction. You can meet and cook with her in our November Wasteless Greek Cooking Workshop.

So in this case, we had small bunches of herbs left from last week’s bulgur salad. We store our fresh herbs in small jars with water, like you would with flowers. That way they last longer. But their time had come. So we decided to whiz them with plenty of olive oil and voila, our salad was born! Some pistachios for added saltiness and crunch and there you have it.

This is a salad that takes a bit of time to make. But it’s perfect for the end of the summer, as you can slowly cook the beans, slowly shell the pistachios and generally it requires no rush. And as September is just around the corner, we can spend the last days of summer at a slower pace.

Serves 4 as a side

100g ospriada
a small bunch of parsley
a small bunch of dill
a small bunch of coriander
1 bag of roasted and slightly salted pistachios
½ cup olive oil
2 tbsp white wine vinegar

The night before put the ospriada in cold water to soak. The morning after, drain and place in a pot with fresh water. Bring to the boil, then lower the heat and cook until all beans are tender, around 1-2 hours. Drain and set aside to cool.

Roughly chop all the herbs and place in a blender with the olive oil and vinegar. Blend everything together, until you get a smooth paste.

Gently mix together the beans and herb mixture.

Shell and crush the pistachios and toss into your salad.

Serve at room temperature.


Did you hear the wonderful news about our 17°C olive oil?
Yes, it has been awarded with three stars, the highest accolade in Great Taste 2019!

We are σο excited and proud.

And of course, this week we couldn’t but create a recipe using our awarded olive oil. Cold extracted with fresh lemons, oranges and thyme, it has always been one of our go-to summer staples, perfect with grilled white fish, or drizzled over fresh vegetables. The salad we’ve created for you today uses a classic summer vegetable combination, but adding our 17 olive oil transforms these familiar flavours.

What is it, you may wonder? Tomatoes and corn, of course! We absolutely love cooking with fresh corn on the cob during the summer. Remember our zucchini, corn and feta salad made with our lemongrass and tarragon olive oil from last summer?

So go on, give it a try, cooking with fresh produce when in season is the most wonderful thing to do! And if you make any of our recipes do take a pic or two. We have an exciting competition coming up, more info soon to follow!

Serves 6
900g grape tomatoes
2 pieces of corn on the cob
1 large red onion

4 tbsp 17°C olive oil
2 tbsp white wine vinegar
a few pinches of dried thyme
salt

fresh herbs such as parsley (to serve)
lemon and orange wedges (to serve)

Following the same instructions as last year, 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 tomatoes in half lengthwise. Place in the bowl. Finely slice the onion. Toss everything together. Season with thyme and salt. Drizzle with the olive oil and vinegar and mix well.

Serve with lemon and orange wedges and fresh herbs.

 

 


What’s your favourite Greek food? Many of you told us how you love our more traditional Greek recipes. Remember Katerina’s arakas from a few weeks ago? So this week we’ve got another classic for you. Fasolakia. This is a dish we usually make in late spring-early summer in Greece.

Fasolakia is the name for green beans in Greece. Strolling around the farmers’ markets one sees many types of green beans at this time of the year. And as tomatoes are at their best, we couldn’t but share with you a recipe that combines both.

As with most traditional Greek recipes, you only need a few ingredients and lots of care. Take your time when preparing Fasolakia, and let them slowly cook, so that they become mellow and tender. This recipe is also my mother’s.

This dish needs, of course, a mature feta cheese and some warm crusty bread. If you eat it al fresco then it’s even better. So come into my family’s kitchen and cook with us this wonderful dish.

Serves 4

650g green beans
2 small red onions
240g grated tomatoes or tomato passata
1 tsp tomato puree, stirred into 1 cup of hot water
4 tbsp olive oil plus more for serving
Salt, pepper

Finely grate or chop your onions. Place your beans, onions and olive oil in a large pot, along with 4 cups of water. Bring to the boil and then simmer for 15 minutes, covered, until your beans are soft. Add the tomatoes, tomato paste in the water, and season with salt and pepper. Bring to the boil and simmer for another 30-45’, until the beans are very tender, the water has evaporated and you are left with a loose tomato sauce.

Serve with more olive oil, feta cheese and crusty bread.


This week we’ve got for you a very traditional Greek recipe. Arakas (which means “peas” in the Greek language), is a dish most Greek households make regularly. As with most Greek vegetarian dishes, it entails slowly cooking vegetables, in olive oil and water, adding herbs and lemon or tomato. There are of course as many recipes for this, as nearly each household has its own. But this one we are making for you today is special.

It is my mother’s. We always love sharing our family’s recipes with you. Remember Mrs Kalliopi’s magic dough? Yum! Katerina, my loving mother, always manages to cook dishes that are airy, soft, comforting. For these classic Greek dishes, she uses a few simple ingredients. She never uses high heat and takes her time in stewing the vegetables, stirring every so often and then sitting in our kitchen, by the pot. It is as if the food needs constant care. And indeed it does. She is a wonderful cook, you see.

Her recipe for Arakas is one of my favourite ones, one that we always make in spring. So last week, when I visited her, we made it together, so that we can share it with you.

Serves 2

350g fresh peas
4 spring onions (only the white part and a little bit of the green)
4 tbsp olive oil
2 tbsp lemon juice, plus more for serving
1 small bunch of dill
salt, pepper (to taste)

Place the olive oil and spring onions in a medium-sized pot and gently fry over medium heat. Once the onion is soft, add the peas and season with salt and pepper. Stir well, so that your peas are coated in the olive oil.

Add 2 cups of water and bring to the boil. Lower the heat to medium and let the peas simmer, covered for 25min. Taste, add the dill, lemon and more water if needed. Cook for another 15min, or until the peas are soft and the water has reduced into a sauce.

Serve with more lemon juice and dill.


Next week is the final week of Lent for us Greeks. As we are all looking forward to the Greek Easter next week, this week, traditionally, we prepare simple recipes that do not contain any animal produce.

But simple doesn’t mean not tasty. And it also doesn’t mean that these recipes can’t be enjoyed throughout the year. Indeed, in the Greek food culture, many of these recipes have become part of the daily diets of people. To learn more about the way us Greeks approach Vegan foods, join our upcoming Cooking Workshop! Our talented Lida is going to be talking about all these foods and has prepared a delicious menu for us. So come along, we have very few spaces left!

This week we’ve prepared something that you can enjoy as a dip or starter -a wonderful addition to your Easter table! But, between you and me, this also makes for a wonderful light dinner, with the addition of some crusty bread. It is spring after all, a cold dinner is sometimes appropriate.

Serves 6 as a starter

150g small white beans
5 sun-dried tomatoes (approx. 25g)
100g roasted red peppers
3 tbsp olive oil
zest of 1 lemon
1 tbsp chilli vinegar
chilli flakes, lemon wedges, chilli vinegar, olive oil (to serve)

The night before, soak your beans in plenty of water. The morning after, boil them until tender. Set aside and let cool, reserving ¼ cup of the cooking liquid.
In a food processor, place the beans, sun-dried tomatoes, red peppers, olive oil, lemon zest and chilli vinegar. Blend until a smooth paste forms. If you prefer, add some of the cooking liquid, to make the paste smoother.

Serve with chilli flakes, lemon wedges, and more vinegar and olive oil. And of course, pita bread or crusty bread!

Happy Easter everyone!


Last week we were very happy to have the wonderful Margot, from Margot’s Kitchen hosting one of our workshops. During two fully booked classes, Margot talked about the Mediterranean diet, healthy eating and offered clever tips on how to incorporate more wholesome ingredients into our daily diets.

The workshop, as with all of our workshops was vegetarian and included delicious recipes such as a Butternut Squash Kibbeh with Chickpeas & Caramelised Onions and a gluten-free Banana and Pistachio Teff Cake.

So, this week, we have one of Margot’s recipes for you, made especially with our favourite Oliveology ingredients. This Roasted Antipasti recipe is very easy to make, and will definitely impress your guests!

We’ve got more cooking classes coming up this spring and summer, so watch this space or email us to make a booking!

 

Margot’s Roasted Antipasti with Mixed Olives

Ingredients

350g mixed olives (black and green)
1 jar artichoke hearts
1 jar roasted red peppers
150ml extra-virgin olive oil
1 lemon, sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme (or 1/2 tsp dried thyme)
a pinch of flaked red pepper

Method

1. Preheat oven to 180C (160C fan).
2. In a medium-sized tray, place the mixed olives along with the roasted peppers and artichokes.
3. Add the sliced lemon and fresh herbs.
4. Toss with the extra-virgin olive oil and roast for about 30 minutes, stirring occasionally.


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.


This week we’ve prepared a classic Greek dish for you. Oven baked gigantes beans is one of the most iconic Greek dishes. With a bit of crusty bread and feta cheese, it makes for an excellent, filling meal.

Of course, this recipe is not the classic one, but has a few interesting new twists. We’ve added a bit of grape molasses to add some sweetness and depth to the tomatoes. And what we are very excited about, we are serving it with our extra virgin olive oil & oregano essential oil!

This is a product that combines the unique health benefits of our Greek oregano organic essential oil with a special organic, extra virgin, cold pressed, single variety Greek olive oil. This unique food pairing tastes like the Greek sunshine. And it is perfect to enjoy with this classic Greek dish!

 

Serves four

5 tbsp olive oil
2 red onions
3 cloves of garlic
1 tbsp grape molasses
1 tsp dried oregano
200g giant beans, soaked overnight and boiled in plenty of water
1 bottle of tomato passata
salt
extra virgin olive oil & oregano essential oil (to serve)

Preheat your oven at 180C.

Finely slice the red onions and garlic. In a frying pan and over medium heat place the olive oil, onions and garlic. Cook until caramelised, for around 10-15 minutes, adding the grape molasses half way through.

Once caramelised, placed the onions, garlic and all the juices from the frying pan in an casserole. Add the beans, tomato passata, salt, dried oregano and 200ml of water. Bake covered for 20 min. Uncover and bake for another 20min, until the liquid has evaporated and you are left with a mellow bean stew.

Serve with plenty of extra virgin olive oil & oregano essential oil!


This week we’ve used our product of the month, our lovely pistachios to make a unique recipe! It brings to mind our green pistachio pesto from last year. But with a few twists of course. For this recipe we have used our raw and unsalted pistachio kernels, but you can use the roasted and slightly salted ones if you wish, to add a bit more depth to this recipe. Greek pistachios are renowned for their wonderful flavour, their beautiful pink exteriors and vibrant green kernels. Fantastic for desserts and a wonderful addition to your breakfast or snack recipes. You can read more about our pistachios. And did you know, our roasted and slightly salted pistachios received a great taste award this year! Same with our 22 olive oil! Have a look at our other awarded products!

This recipe is inspired by Bon Appetite magazine. This is a delicious nutty and garlicky dip to savour with crunchy raw vegetables. Alternatively, spread it on bread for a quick bruschetta or light lunch. And of course, you can mix it in your pasta or warm potatoes for an easy dinner! Can’t think of anything better for those cold winter evenings ahead of us.

For 1 medium-sized jar you will need

100g spring onions
2 fresh green chillies
13 cloves of garlic
100g pistachios
juice of ½ lime plus more to serve
½ cup of olive oil plus ¼ cup of olive oil
salt

Preheat the oven at 200C and set on grill.
Roughly chop your spring onions. Peel the garlic.
Scatter the spring onions and garlic in a baking tray in the oven for about 5min until charred. Let cool.

In a mixer, or using a mortar and pestle blend together the pistachios, spring onions and garlic and half a cup of olive oil. Blend adding the rest of the oil. Season with salt and add the lime juice. Taste and serve with more salt and lime if needed.


This week we are feeling very autumn-y. The weather here in London? Not so much yet. It is sunny and smells like spring. But as we really love autumn, this week we’ve prepared a recipe that will make you feel warm and cozy inside. And it also goes with the lovely weather.

What could we be making that feels both like spring and autumn? Wholemeal pasta with roasted butternut squash! What’s very interesting about this recipe is that this dish is equally enjoyable served both hot or at room temperature. So you can enjoy it on a sunny day too!

When we cook, we always love trying out new types of pasta. Remember our zea penne pasta salad?  What about our zea spaghetti with asparagus?  This week we are trying our new wholemeal spaghetti. It is nutty, cooks in no time and somehow makes us feel healthier. And we’ve paired the butternut squash with our smoked paprika and smoked salt! Yum!

 

Serves 4

1 medium squash, approx. 750g
3 tbsp olive oil
1tsp smoked paprika
smoked salt
a few pinches of cinnamon
a few pinches of grated nutmeg
1 large chilli, finely chopped

320g wholemeal spaghetti

To serve
4 tbsp olive oil
1 red chilli, finely chopped
1 lime
salt (to taste)

Preheat your oven at 180C

Wash and cut the squash in large, bite-sized pieces. You can peel it if you want, but we prefer not to.

Place the squash in a large baking tray, along with the olive oil, smoked paprika, smoked salt, cinnamon, nutmeg, chilli. Mix everything together so that each piece of squash is nicely coated with olive oil and spices.

Bake at 180C for 40min, stirring the pieces half way through. Squash should be tender and slightly crispy on the edges.

In the meantime boil the pasta in a large pot of salted water for 5-10min, until al dente. Drain and place in a large bowl with 4 tbsp extra virgin olive oil. Stir well and add the cooked squash, chilli. Taste and season with salt if needed. Serve with lime wedges and squeeze some lime on top of the pasta before eating.