Christmas is around the corner and all of us are feeling very festive here at Oliveology! Have you checked our advent calendar yet? We’ve got a special treat every day, how exciting!
We’ve had a very busy few weeks, planning our delicious events for 2020!
We are very excited to share with you some very interesting workshops: In February we will warm up with our Greek stews & soups workshop. In March we will learn how to make Traditional Greek pies, and at the end of March we have our Vegan Workshop.
When it comes to dinner experiences, On Valentine’s Day we have a special dinner experience planned, focusing on the senses. In June we have a dinner & a talk around Greek olive oil mythologies, with lots traditional dishes, slowly cooked in olive oil. The latter by yours truly.
So in case you are looking for an unusual gift this Christmas, our Events Gift Card is what you need!
Following last week’s festive spirit, when we made a warm orange salad with our truffle honey, this week we have prepared a white soup made with one of my favourite Oliveology ingredients: our apple oil! Imagine olives pressed with apples, walnuts, cinnamon, honey & sage, what a combination! And like we did in our celeriac soup, we’ve added a little secret ingredient: almonds!
Serves 6 as a starter
1 kg cauliflower
5 tbsp apple oil
salt, pepper, dried thyme
50g almonds
2 cups of milk
Preheat the oven at 180C.
Break the cauliflower in florets and place it in a single layer in a large baking tray. Add the almonds. Season with salt, pepper and dried thyme. Drizzle the apple oil and toss everything gently together until all florets and almonds are coated with the oil and the seasoning.
Bake until the cauliflower is golden and tender, for around 30min. Remove from the oven and let cool.
Using a blender, blend the cauliflower and almonds, adding the milk. You can work in batches if necessary.
Transfer the soup in a large pot. Cook until bubbly hot, adding more milk if needed. Check for seasoning.
Serve immediately, drizzling more apple oil.
