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!


Roasted red peppers really are the easiest thing to make. Don’t get us wrong, we love the jarred ones equally. Our organic Florina peppers are cooked over open flame. And this specific variety of Florina peppers is famous for its rich and sweet flavour! But as we now have a bit more time, we decided to go ahead and cook things we don’t ordinary prepare. And this recipe works well with any type of peppers you’ve got.

Roasted red peppers are excellent when stuffed with rice, shrimps, mince meat and of course, feta cheese! Finely chop them and add in sauces, salads, pasta and risotto for a boost of flavour. Blend them with some extra virgin olive oil and make your own dip.

10 large red florina peppers (around 1kg)
3 tbsp aged balsamic vinegar or sweet balsamic chilli vinegar
1/3 cup olive oil

Pierce the red peppers all around with a fork. Make sure you do not skip this step!

Remove the tops and gently tap the peppers so that you remove all seeds as well.

If you have a gas stove, you can roast them directly over the gas flame. Turn them around regularly for 10min or so, depending on how large your peppers are, until there are charred bits all around and the flesh is soft when pierced with a fork.

If you are using a conventional oven, place the pierced peppers in a baking tray and bake at 160C (no fan) for about half an hour, or until tender.

Remove from the gas flame or oven and place in a bowl. Cover with cling film and let the peppers steam a bit, until they are still warm, but cool enough to handle. Using your hands or a small knife, remove the skins and discard.

Place the pepper flesh in a jar, tupperwear or serving platter and add the olive oil and balsamic vinegar. Keep in the fridge.


One thing we love about veg boxes, is that you never know what you will get. For the last couple of weeks we’ve been getting nettles. Last week we made a spinach pie, adding the nettles for a different twist. This week however, we got two bunches. So we thought, let’s make pesto!

If you are following our recipes, you will know by now how we love making pesto. I don’t know if I’ve written this before, but realising that you can make pesto using anything you’ve got around was life-changing for me. So in the past we’ve made a pistachio pesto, a sun-dried tomato pesto with almonds, and the uber-seasonal wild garlic pesto!

One must be careful when handling nettle, as this lovely green can sting. The way we usually go about with nettle, is blanching it for a few minutes, and then use it in recipes such as pies, or in this pesto here. That way, it will not sting you. But do use gloves beforehand, to separate the leaves.

Makes one jar

2 bunches of nettle
¾ cups olive oil
½ cup raw nuts (we used walnuts, but pistachios are great too! – you can use whatever you have)
2 tsp white wine vinegar or 2 tsp lemon juice (or one of each)
salt (to taste)

Using gloves, separate the nettle leaves and thin stems.
Place in a large pot with boiling water. Blanch for 3-5 minutes. Drain and let cool.
Place the nettles in a clean tea towel and squeeze out all excess water. You should be left with 1 cup of nettle pulp.

In a large frying pan, dry-toast the walnuts and let cool.

Whiz together the nettle, olive oil, walnuts. Season with salt. Add the vinegar or lemon juice (we used a teaspoon of each), and whiz again until smooth. Taste and adjust for salt or acidity.

Serve with pasta, veg or simply crusty bread!


How are you all doing? Most of us around the world are at home these days. To avoid going out, and support local producers many of us at Oliveology go for small veg boxes, brought to us by local farmers. And somehow every week we end up with more carrots than we can grate in salads.

Enter the inspiration for this recipe, so this week we decided to go for a dip. I personally prefer chunkier dips than smooth- and when it comes to root vegetables like carrots, I very much savour their natural sweetness. After making plenty of dips the last few years, the very much loved tahini and yoghurt, or the cheese & yoghurt one, dips with mixed pulses or pistachios, beetroot and oregano and of course, the classic greek ones tzatziki and melitzanosalata, this week we’re going for carrot.

You see, carrot and tahini are really good friends. We are not going to lie, this recipe takes a while. But it can be done in stages over a day or so. Spending more time at home offers this luxury.

Makes one large bowl.

800g carrots
6tbsp olive oil
2 tsps dried thyme
1tbsp grape molasses
1tbsp balsamic vinegar
salt

120ml olive oil
4 tbsp lemon juice or vinegar
1tbsp grape molasses
4tbsp tahini
150ml water
sesame seeds (to serve)

Preheat the oven at 180C.

You can peel the carrots if you want, but we just scrubbed them and removed the tops. Roughly cut the carrots in small pieces. We went for buttons, the size of your small finger.
Toss them together with the olive oil, grape molasses, vinegar, thyme and salt and place in a baking tray.

Bake for half an hour, until caramelised, but not tender. Add a cup of water and keep baking for another half hour, adding water if needed, until the carrots are tender and there’s a bit of liquid left in your baking tray.

Remove from the oven and let them cool.

Whizz together the carrots with the olive oil, lemon juice, grape molasses and tahini, adding a bit of water to loosen up the mixture if needed. Season with salt. Now, it’s time you made it your own. Do you want to go for something nuttier? Drizzle some more tahini. If you want it a bit sweeter (that’s me!), go for grape molasses. And for the more adventurous ones out there, we got you: just add more lemon juice, olive oil and salt.

Serve with more olive oil and with plenty of sesame seeds, if you’ve got.

 


With summer in full swing, this week we have for you a very fresh salad. It is great served cold, but equally delicious at room temperature. We are using bulgur wheat, an ingredient we love, as it turns all salads into filling, nutritious meals. Remember last year’s salad with almonds and prunes? Or the oven-baked bulgur wheat with feta cheese and tomatoes?

And we can’t think of a better way to celebrate summer than with a selection of summer vegetables: Zucchini and green beans are at their best at this time of the year. And so is cucumber. And we loved using them raw in this recipe. Chop them into small pieces and add them to your salad for more crunch and freshness. Plenty of fresh herbs and a simple olive oil and vinegar dressing are all you need. It is summer after all, cooking should be very simple and enjoyable!

You can serve the salad with some yogurt, feta cheese, or roasted summer vegetables like aubergine.

Serves 4 as a main

Salad:
1 small onion
3 tbsp olive oil
100g bulgur wheat
1.5 cups of water
150g zucchini
150g green beans
1 cucumber
1 small bunch of dill
1 small bunch of coriander
1 large bunch of parsley

Dressing:
5 tsbp olive oil
3 tbsp white wine vinegar
salt

Finely chop the onion. Place the onion in the frying pan with the olive oil and over medium-low heat and cook until translucent. Add the bulgur wheat and stir until the bulgur is coated in olive oil. Add the water and cook until all the water is absorbed for 15 minutes. Remove from the heat and set aside until cool.

Finely chop all the herbs and place in a large bowl. Chop the zucchini, beans and cucumber in small bite-sized pieces and add them to your bowl. Add the bulgur wheat, season with salt and and mix everything together.

In a separate bowl whisk together the olive oil and vinegar. Dress the salad making sure that everything is coated with the dressing.

Serve immediately with more olive oil.

 


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.

 

 


Halloumi is in store! A few weeks ago, we received our amazing halloumi from Cyprus, made purely from goats’ milk. For some reason, I have associated halloumi with summer. I am not sure why, it is equally tasty during winter: grated into pies, placed on top of winter vegetables and roasted in the oven, or as part of our winter salads. But this season somehow makes me crave it even more.

When thinking what to pair it with, my mind went back to summers past. A few summers ago, I worked for a brilliant Greek chef called Chrysanthos Karamolegos. He is a larger-than-life man, full of creativity and love for Greek cuisine. A cosmopolitan creature, he always takes unusual ingredients and puts them together, resulting in the most amazing flavour combinations. The recipe we have today for you is from my memories of his flavours, of my time with him, memories of life-changing culinary experiences that made life sparkle, bite after bite.

So if during summer, like me, you sometimes lose yourself in the slower pace of life, in the heat, or in the holidays away from home, this recipe is to remind us that there is always a bite of food that can let the light in.

Serves two as main
250g halloumi cheese
500g very cold cold melon
3 tbsp olive oil
2 tbsp honey
3 tsp white vinegar
1 red chilli
a few fresh basil leaves

Cut the melon into bite-sized pieces. In a bowl, mix together the remaining olive oil, honey and vinegar. Finely chop the chilli and basil leaves. Add to your dressing. Toss together the melon and dressing and place on a plate. Slice the halloumi into thick slices and grill in a frying pan or griddle, using 1 tsbp of olive oil. Place the grilled halloumi on top of your melon and serve immediately. Enjoy!

 

 


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!

 


Greek Easter is here! It is one of our favourite holidays of the year. Following 40 days of Lent, tomorrow is Easter Sunday, and we are very much looking forward to sitting around the festive table with friends and family.

Every year, we paint red eggs, bake the traditional tsoureki, have lamb and salads with spring greens and, of course, tzatziki! Remember our pink tzatziki from last year? This week we’re making the classic version for you.

As you surely know, this dip can be enjoyed all year round. It is quite refreshing and goes very well with the Easter lamb. But also it makes for a wonderful addition to vegetarian dishes, sandwiches and salads.

So join us, for a celebration of Greek Easter by making the classic tzatziki recipe tomorrow! And a couple of tips: Make sure to use thick Greek yogurt and to squeeze your cucumber, so that you end up with a thick, creamy tzatziki.

500g Greek yogurt
1 large cucumber
1 small bunch of dill
1 clove of garlic
2 tbsp white wine vinegar
2 tbsp olive oil
salt, to taste
dill, olive oil (to serve)

Grate the cucumber. Squeeze it to remove excess liquid. Finely chop the dill. Mince the garlic with salt. Mix everything together and add the vinegar. Serve with more dill and olive oil.

 

Happy Greek Easter everyone!!

 


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!