Happy Monday everyone! We hope you are enjoying this bank holiday and that you’ve had a lovely Easter.

Greek Easter is still upon us, on the 2nd of May. During all these 40 days that precede our Easter, many choose to fast. Some remove meat from their dishes; others abstain from all animal products. It is the time of the year for dishes made with vegetables, grains and pulses and of course, olive oil!

So this week, we’ve prepared for you a delicious, wholesome dip made with gigantes beans. These giant beans are perhaps the most traditional Greek ingredient. They are the basis for many iconic and absolutely delicious Greek dishes: enjoy them in the classic recipe, oven-baked with tomato sauce or in this lovely spring salad! They are nutritious, super filling and very tasty.

For this dip we’ve used our dark tahini and walnut oil, which add depth and warmth to the buttery beans. The result is a comforting dip that will definitely bring some feasting into the fasting!

Serves 6

150g gigantes beans
5 cups water / vegetable stock
3 bay leaves
50g whole tahini
2 tbsp lemon juice, plus more for serving
2 tbsp 21°C walnut oil, plus more for serving
salt
sesame seeds (optional, to serve)

The night before soak your beans. The morning after, drain and place your beans in a medium-sized pot with fresh water or vegetable stock. Add the bay leaves. Bring to the boil and then lower the heat to medium-high and cook until the beans are soft and buttery, around one hour.

Drain, reserving a bit of the cooking liquid. Set aside to cool for a bit.

In a blender, whiz together the beans, tahini, lemon juice, walnut oil, adding a bit of the cooking liquid to loosen the mixture – if needed. Season with salt.

Serve with plenty of walnut olive oil, more lemon juice, sesame seeds and raw vegetables, crusty bread or pita for dipping


This Valentines’ Day is unlike any other. Most of us are still on lockdown. We are rarely able to spend time with our loved ones – let alone go out and meet new people to love. But despite the pandemic, or perhaps because of it, now is the time to, more than ever, express our love to the people around us. To ourselves as well.

So this week’s recipe is a very special one. It is an easy and fun recipe to make, it gets your hands messy, and with your favourite music on, it is guaranteed to cheer you up. Plus you know, you are left with lovely chocolate truffles to enjoy -yes we are making chocolate truffles!

But of course, these are no ordinary truffles. Remember last year’s olive oil and dark chocolate mousse? This year we are using olive oil as well, but a very special one. Our 21C olive oil! It is made from semi-ripe olives cold extracted together with walnuts, purslane,  fennel seeds, rosemary and oregano. The wild aromatic herbs give these truffles a subtle earthy flavour; and as we love nuts, so we couldn’t but add plenty in these little chocolate balls.

Makes 25
350g chocolate 60% cocoa (you can do a bit less, or a bit more, depending on what you prefer)
200g double cream
2 tbsp 21C walnut oil
100g nuts (hazelnuts, almonds or walnuts)
to serve (finely chopped nuts, or cocoa, or powdered sugar, or salt and pepper)

Cut the chocolate in small pieces (the size of chocolate chips). Place in a large bowl.

Roughly chop the nuts. Set aside.

In a heavy-bottomed saucepan warm up the double cream until bubbly on the sides, but not boiling. Remove from the heat and pour over the chocolate. Let sit of a couple of minutes.

Using a whisk, slowly whisk together the chocolate and cream (the cream will have melted the chocolate by now). It will slowly come together. Once it does, add the olive oil and whisk again until you have a smooth and shiny mixture.

Add the nuts and stir everything together, using a wooden spoon. Spread the mixture in a shallow baking dish and place it in the fridge. After half an hour or so, it will have changed in texture you will be able to shape it. Give it a bit more time if you need to. Using a teaspoon for measuring shape your chocolate into little balls.

You can serve them as is, or roll them in finely chopped nuts, cocoa, powdered sugar or (our favourite) sprinkle some sea salt and freshly cracked black pepper.

Store them in the fridge for a couple of weeks (well, we seriously doubt they will last that long!) and always serve at room temperature.


In our last newsletter a few days ago, we shared with you our the need to reconnect with our roots, to rediscover the smells and tastes that we grew up with, in hopes that they will bring some comfort during this lockdown.

As we are slowly getting used to being more and more at home, we are making dishes that remind us of happier times. Fides is an ingredient that many of us at Oliveology have associated with our childhood. Traditionally, fides is used to make a very simple soup just with lemon and a bit of olive oil, often given to children.

These very thin strings of fides pasta boil in only a few minutes, and they are the perfect addition to soups. So this week we’ve used to is to make a hearty soup packed with green vegetables! For this one, we gathered lots of green vegetables from the market and served it with one of our favourite flavoured olive oils!

Cold-extracted at 21°C with walnuts, purslane, fennel seeds, rosemary and oregano, our 21°C  olive oil adds depth and warmth to this hearty soup.

Serves 4

4 tbsp olive oil
1 medium-sized leek
3 medium-sized courgettes
1 small head of broccoli
1 medium-sized potato
a few celery leaves
60g fides
salt, pepper, to taste
plenty of 21°C walnut oil, to serve

Prepare your vegetables: Finely slice the leek. Cut the courgettes in small cubes. Pull apart the broccoli florets and finely cut the stems. Peel and cut the potato in small cubes. The idea is that all the vegetables should be roughly the same size, so that they cook evenly. Finely chop the celery leaves.

Prepare your soup: In a medium-large pot add the olive oil and gently fry the leek until translucent. Add the rest of the vegetables and celery leaves and stir, so that everything is coated in olive oil. Season with salt and pepper. Add 6 cups of water. Bring your soup to a boil, then lower the heat to medium-low and let it simmer, for 50minutes, almost fully-covered. After 50minutes, check that all your vegetables are tender. Add the fides and cook for another 5-10 minutes. Serve immediately with plenty of walnut oil.


We were so proud to receive the news for the Great Taste Awards! Every year we participate in Great Taste, the world’s largest and most trusted food and drink awards and we are always very excited when the results come in!

A panel of over 500 experts spent time tasting our lovely products and we are very proud to announce that we have five products with star ratings! Below are the awarded products and some of the judges’ comments. We can’t wait to celebrate!

18°C organic extra virgin olive oil *1 star*

This is the first olive oil of the season, made from unripe olives when they are still small and green. An olive oil with intense flavour and a unique grassy taste. Some of the judges’ comments:

Beautiful, richly coloured, green-gold olive oil with its warm, fruity and peppery aromas. Smooth and silky in texture, the oil dissipates on the palate to reveal its flavour profiles. Sweet meadow hay, buttery artichoke and fresh green almond notes are quickly followed by peppery, feisty young fruit flavours, daring and bold. An astringency plays around the edge of the palate leaving a natural vibrancy. This oil is fresh, lively and spirited.

This buttery light oil has a gentleness suitable for light salads.

Young, fun and delicious!

 

Ginger, Lime & Basil Olive Oil *1 star*

This special oil is made from semi-ripe olives crushed with ginger, lime and basil. It has a vibrant flavour and intense aromas. Some of the judges’ comments:

A deep golden coloured, clear oil with a warm ginger aroma. The flavours of ginger and basil are quite soft and mellow, well balanced with the richness of the oil. The oil has a gentle fruity flavour and is soft and smooth.

The basil was fresh and fragrant, and there was a lovely warmth from ginger followed by a little pepperiness from the oil. The texture was rich and smooth.

 

21°C organic extra virgin olive oil *1 star*

This special oil is made from semi ripe olives crushed with walnuts, purslane, and wild aromatic herbs giving a fresh taste that is full of flavour. Some of the judges’ comments:

Thick and buttery on the palate, it has a strong, lingering herbal flavour.

A gorgeous rich green olive oil positively glistening with natural goodness and tantalizing the palate with its aromas of sweet and aromatic fennel. Smooth and silky in the mouth…Brisk walnut flavours are followed by woody, resinous heady notes from rosemary…The peppery fruit flavours are present and bring a feisty little kick on the finish.

An interesting and intensely aromatic oil – the flavours are so clearly Greek. The fennel seeds provide a striking sweetness with a little bit of nutty bitterness from the walnuts.

 

Plain Kalamata olives *1 star*

These are the classic Kalamata olives. They have a great flavour and fleshy texture. Some of the judges’ comments:

A really rich reddish brown and plump, these olives pack a punch. The salt level is excellent and balances well with the bitterness. There’s hints of sweetness towards the end of the olive profile also present in the marinating oil.

Your Kalamata olives have such a wonderful black purple shine, and truly do look inviting… your olives are fruity in texture and flavour and deliver a truly traditional Kalamata taste.

These olives have a beautiful blackish brown colour, a shiny firm looking skin and a fruity aroma. The flesh is meaty but tender in the mouth and there is lots of upfront fruity sweetness and acidity followed by a pleasing touch of bitterness.

 

Kalamata olives with ouzo *1 star*
Kalamata olives, marinated in extra virgin olive oil, ouzo, lemon peel, star-anise and fennel to produce a unique Greek olive taste. Some of the judges’ comments:

Beautifully shiny Kalamata olives. There is a distinct aniseed/ouzo aroma. The olive flesh is soft and giving, coming off the stone well…the combination is very reminiscent of sitting at a harbour side bar with a bowl of olives and a iced glass of cloudy ouzo. The balance at the finish is long and good.

Wonderfully plump, glossy looking olives with a distinct aroma of ouzo. The olives are soft and juicy.

 

Have a look at exciting recipes with olive oil, flavoured olive oils, and olives all around our blog.

 


Autumn is here! Usually at this time of year many of us are struggling to leave summer behind. All of us at Oliveology found that the best way to change seasons is to make foods that will make us excited about what’s ahead.

This week we are using the last grapes that we find at the market and some lovely pears that are now beginning to come. If you prefer you can use just grapes or just pears. Or create your own flavour combinations!

But we are not making a sweet tart. We are pairing sweet fruit with our organic feta cheese. And some Greek yogurt! Remember our leftovers tart from a few months back? Or our colourful squash tart from last year?  This lays somewhere in between!

We’ve also added some walnuts. Some fragrant thyme honey and our 21 walnut oil drizzled on top takes this tart into a whole other level. It is perfect with a green salad as a main, or you can cut it into small pieces and serve it at a buffet.

Feeds 4 as main

1 sheet puff pastry (approx. 300g)
150g yoghurt
100g feta cheese, grated
2 small pears
150g grapes
25g walnuts
a few springs of fresh thyme
wild thyme honey (to serve)
21 walnut oil (to serve)

Preheat your oven to 180C.

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.

In the meantime, finely slice your pears, removing any seeds. Slice each grape in half. Chop your walnuts. Pick the leaves from the thyme and discard the stalks.

Spread your yogurt on top of the puff pastry, so that it covers its entire surface. Sprinkle the grated feta cheese. Make sure it goes everywhere. Place your pears and grapes on top. Sprinkle the walnuts and dried thyme.

Place the tart back in the oven and bake for 20-25min or until the cheese has melted and the fruit is soft. Your puff pastry should be dark gold. Remove from the oven. You can serve warm, but it’s equally good at room temperature.

Before serving drizzle some thyme honey and the walnut oil.


Inspiration for cooking may came when you least expect it. And in the most mysterious ways. You can eat something and get inspired. Watch a film and have your mind going back to that food that couple had at that scene. Memories often come into play, nostalgia about past meals. Books and magazines, obviously. A weekly walk around the market. And then, there are leftover ingredients. What do you do with some cooked chickpeas that are left? How can you use a bit of flavoured walnut oil that was left in your cupboard after the holidays?

When it comes to cooking inspiration, this game is the one I enjoy the most. So this week’s inspiration for our recipe is exactly that: leftover ingredients. Remember our Christmas brussels sprouts recipe? How about our spiced chickpeas? From testing these recipes, I’ve had some boiled chickpeas left, which I froze. And a bit of walnut oil in the cupboard. In the spirit of no waste, and because it’s good to start the new year with cupboards and freezer nicely sorted, here’s our take on leftover ingredients!

The flavour combinations may be similar to our Brussels sprouts dish, but the nuttiness of the cauliflower and the crispy chickpeas will surprise you in this pairing!

Serves 2

1 small cauliflower
200g cooked chickpeas
6 tbsp walnut oil 
3 garlic cloves (or more if you love garlic)
1 tsp oregano
1 tsp rosemary
salt
pepper

Preheat the oven at 180C. Place your cauliflower in the middle of a baking tray. Keep the leaves and small stalks, we will cook these too in a bit! Rub 2 tablespoons of walnut oil all around it. Sprinkle half of the oregano and rosemary and season with salt and pepper. Place it in the oven and roast for 15-20min. Remove from the oven and scatter around it the cauliflower leaves, garlic and chickpeas. Drizzle the rest of the walnut oil, oregano, rosemary, and season with salt and pepper. Add a splash of walnut oil to your cauliflower. Return in the oven and bake for another 15-20min, until chickpeas are crispy and cauliflower is cooked but firm.

If you prefer a more raw-in-the-middle cauliflower, then you can put all ingredients together in a baking tray, in the oven at 180C for 20min.
Enjoy!


You know, often one cooks the same Christmas recipes, year after year. It’s beautiful to keep these food traditions. We do have many loved ones, like the melomakarona cookies that we make every year. But at the same time, every year we try something new.

This year we have a lovely brussels sprouts recipe for you! You know there are some people who just loath brussels sprouts. We are definitely not those people. We absolutely love this winter vegetable. What’s not to love anyway? And as we are getting our recipes and foods ready for Christmas, we couldn’t but create a festive brussels sprouts recipe for our table.

The recipe below uses walnuts, dried oregano and rosemary and our winter favourite: walnut oil. This special oil is made from semi ripe olives crushed with walnuts, purslane, and wild aromatic herbs giving a fresh taste that is full of flavour. The result is a very warm, nutty, comforting dish. If you want to add some zingy notes, serve with some lemon juice. But we prefer it as is.

Serves 2

350g Brussels sprouts, shredded
1 clove of garlic, finely chopped
1 tsp dried oregano
1tsp dried rosemary
35ml 21 walnut oil plus more for serving
50g walnuts, crushed
salt
lemon juice (optional)

In a large bowl, mix the Brussels sprouts, garlic, oregano, rosemary and walnut oil. Season with salt. Place sprouts on a baking sheet. Sprinkle walnuts on top. Bake at 200C for approximately 20 minutes, or until sprouts are tender and slightly charred.

To serve, drizzle with walnut oil and lemon (if using).

 

 


We are over the moon as 6 of our products have been awarded stars at this year Great Taste Awards. Great Taste Awards are organised by the Guild of Fine Food, the acknowledged benchmark for fine food and drink. They have been described as the ‘Oscars’ of the food world and the ‘epicurean equivalent of the Booker prize’.

We are really grateful for the wonderful feedback. Big thanks to the judges and of course our wonderful Greek producers that make us proud every year with their consistently superior quality and unbeatable flavours! Below you can read some of the judge’s comments.

18C evoo “Deep green unfiltered oil with a curiously creamy as well as green herbs, grass aroma. Greek mountain herbs on the palate; the bitterness does not overwhelm, despite the ‘green-ness’ . The pepper spike is sound. There is sweet fruit present also. This is intriguing. We do love the wealth of herbal flavours here. It’s certainly complex and balanced.”

21C “Really good aromas of rosemary and fennel on the nose, the oil has good texture, balanced flavours that marry well, the oil is fresh, interesting and very versatile.”

Apple Oil ‘Apple and cinnamon notes on the nose, the sage is well judged and doesn’t dominate. Smooth texture and well balanced flavours.”

Kalamata Olive Plain “Deep black and shiny in a lovely deep green oil with pepper and vinegar on the nose. Juicy yet firm with easy to pit fruit..”

Kalamata Olives with Lemon  “Beautiful, clean fresh lemon, delightful..”

Chestnut Honey  “A powerful yet subtle flavour that’s a welcoming difference from the norm, plus a really appealing appearance.”

 


Oliveology 21°C is made with semi ripe Koroneiki olives, hand picked and pressed within hours. These olives are pressed with walnuts, purslane, fennel seeds, bay leaves, oregano and rosemary exclusively grown on our organic farm in Sparta.

Walnuts and purslane are an exceptional source of Omega-3 fatty acids. In the case of walnuts this is common knowledge, but what about purslane? Purslane is a leafy vegetable plant that most people consider a weed. In Greece it grows wild in abundance and is widely used in salads or cooked as a vegetable. It is extraordinary that purslane contains more Omega-3 fatty acids than any other leafy vegetable plant.

The power of walnuts and purslane is what makes Oliveology 21°C an exceptionally good source of Omega-3 (with an excellent Omega-6 to Omega 3 ratio at 5.9!).  It has a fresh taste that is full of flavour, which makes it really appealing to all ages. (much tastier than yucky fish oil capsules!) This is a limited edition oil and is only available in 350 ml.

Excellent on salads or on roasted, grilled or steamed vegetables!

Visit our Glossary page to find out more about purslane and fatty acids.