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OLIVE OIL 101

Artichoke with aioli dip

This recipe is 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. Apricity may mean the warmth of the sun in winter, but luckily for us the warmth of the sun in summer is finally here. It's also artichoke season so there's no better time to have this dish. The artichoke is simple, and delicious on it's own– lightly fragranced and beautifully seasoned, or if you're looking to wow then there's...

Creamy pistachio pesto

This is a springy pairing for our new, grassy Greek EVOO. We've already made a post on all things pesto. But having discovered this pistachio pesto recipe, we decided it needs a dedicated blog post of its very own. It's creamy, versatile & ridiculously tasty. You may find yourself slathering it on everything—pastas, sandwiches, salad…even toast. Here's the method: Makes one cup To a blender add basil, 2 spring garlics (normal garlic always works) and 200ml of EVOO. Blitz it up until...

Mediterranean nespoli and almond cake

This cake encapsulates the taste of spring in Greece, combining sweet almonds and sour nespoli fruits. It’s best enjoyed with a cool drink, under a shady tree. Or, simple close your eyes & let the delicious evocative flavours of this Olive oil cake transport you to the Med. All across the Mediterranean this time of the year, nespoli trees gift us with their soft, sweet-sour orange fruits.These are sometimes hard to come across in the UK, so if you can’t find them, switch them up for an...

Frizzled spring onion dip from Anna Jones

Homemade dips are so underrated. They are usually super easy to put together and they add SO MUCH flavour to your weekday meals. Give this one a go and we promise—you’ll be making it on repeat. It’s take on the traditionally Chinese spring onion oil, but with a hit of chilli and turmeric, sitting on top of a thick lime yoghurt. It comes from the delicious mind of Anna Jones and her new cookbook “Easy Wins” where she delves into 12 flavour hits such as mustard, lemon and, obviously, EVOO! S...

Warm asparagus salad

You know that spring is here when asparagus starts popping up in the markets. And after being deprived of fresh greens throughout the winter months, you will appreciate every bite of this even more. The season for asparagus lasts only around 6 weeks between April and May, so make the most out of it with vibrant, seasonal meals like this one. Here's the method: Make tofu cream—blend 1 block of tofu with 1 tbsp of nutritional yeast, 1 clove of garlic, 1 tbsp of EVOO and a splash of water. A...

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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...