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OLIVE OIL 101

Kale and fig salad

For those who aren’t quite ready for soup season. And for those who still love salads, all year round. “What grows together, goes together.” Or so they say in wine. This salad works well with any of our oils, but it is best with this season Olive Oil Club oil from the Tsapatsaris family in Sparta, who grow figs on their groves. If you'd like to try the perfect pairing, it's not too late to join the club. Here's the method: Serves 4 Preheat the oven to 220°C. Place the nuts and see...

Ribollita

A soup from humble beginnings now takes centre stage. First documented in 1910, ribollita is a Tuscan bread soup that was originally considered "peasant food"—the term ribollita literally translates as reboiled due to the fact large batches of this soup were made and reheated. However, despite its humble beginnings the comforting and warming nature of this dish meant it soon became popular through out Italy. This dish is perfect for using an assortment of seasonal veg in a delicious, zero ...

Beetroot orzotto

Pretty in pink—this looks good, and does good. To celebrate organic September we've partnered with Borough Broth Co. This vibrant, nutritious, one pot meal is perfect for days when you need a quick pick me up. Beetroot is packed with benefits—antioxidants, nitrates and folate help your cardiovascular health and general well-being. Plus, Borough Broth's delicious chicken bone broth means this recipe boosts your immune system and gut health too. Beetroot season is in full swing, so grab your...

Olive oil & almond cantucci biscuit with chocolate and fig

This is another delight from Eve Seeman, Head Chef at Apricity, a Michelin Green Star restaurant in the heart of Mayfair with an ethos of conscious cooking and joyful dining. If you thought extra virgin olive oil was only for savoury cooking, this recipe is here to change your mind. These biscuits are traditionally, and deliciously, enjoyed with coffee. But they're also a great accompaniment to other sweet treats, such as this fig leaf & bitter chocolate cremeux—a rich, velvety dessert....

The ultimate Greek salad

Made for a sunshine moment. Simple, quick, and oh so delicious, Greek salad is made (or broken!) by the freshness of the ingredients. This is a dish that really should be eaten in summer when tomatoes and cucumbers are in season. This recipe is from our Cretan queen—Maria. We've sat around Maria's table in Crete many times learning her recipe for the perfect mix. Maria opts for the addition of red wine vinegar for a little more acidity and depth of flavour. But, if vinegar isn't your thing ...

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How to taste extra virgin olive oil: A sommelier's guide to extra

What exactly does "extra" taste like? How do you know if what you've bought is the real deal? Here's a guide for what to look out for when trying an olive oil. So, let's pop open a new bottle, and let's explore.

Mango sorbet with olive oil

Prepare to be blown away by this flavour pairing. Sweet, fragrant mango with rich, grassy extra virgin olive oil—a dessert you won't stop thinking about. Time to get your hands on some seasonal mangos! Ok, but what is the craze all about? Well, the Alphonso variety is available only for a very short period of time each year and it has got a superior texture and flavour—you can literally taste the sun. Though not local, it is one of our favourite ultra-seasonal fruits and such a big treat. Th...

Pouring a spoon of extra virgin olive oil

5 reasons to start your day with a spoonful of EVOO

The start of the New Year is for many of us the time to reflect, set our resolutions, and create new habits. Some will meditate, some will start learning a new skill and others… will start taking a spoonful of olive oil in the morning! This oil “trend” started to emerge quite recently with celebs swearing by it. Some, like Kourtney Kardashian, shoot a spoonful of it every other day, while others, like Sophia Loren, take it to the next level by bathing in it. Beyonce consumes it so liberally...