As this year has come to an end, we reflect on the very challenging times that our world is going through, with warfronts and political instability surrounding many of us. We are devastated and our hearts go out to all those who suffer. Amidst all these events, we turn our gaze back home, to Greece. Over the last year, our producers have been sharing the challenges they have been facing along very unpredictable seasons and weather conditions. These news have affected us deeply. In solidarity with our producers, we would like to share our thoughts with you. We all know how climate change h ..read more

?It’s Oliveology’s 14th birthday! ? It only feels like yesterday when Marianna first started selling just organic olive oil, olives & raw honey at our stall at Borough Market. Over the years as our small business grew, our small team evolved. The main highlight has certainly been when little Harry came along, the youngest member and joy of the Oliveology family ? We are proud to be the only organic Greek grocery shop at Borough Market’s diverse food community. We are also proud to have our headquarters in one of the many railway arches nestled in Spa Terminus Bermondsey, alongside some of ..read more

Semolina halva is one of the most popular Greek desserts. Not to be confused with the halva made with tahini, this one is made with olive oil, sugar and semolina. It is preferred by many during Lent, but all of us at Oliveology enjoy it all-year round. Remember our classic recipe from a few years back? This spring we are making halva, but with a twist. We follow the traditional recipe of 1-2-3-4 (meaning one cup olive oil, two cups semolina, three cups sugar and four cups of water). But we add fragrant saffron. Our Greek saffron (Krokos Kozanis) is organic with P.D.O status from the Kozan ..read more

This bean soup called fasolada is perhaps one of the most traditional Greek recipes. Much loved all around Greece, it is our go-to dish for those last days of winter. The recipe comes from an old cookery book from the 1940s, called Cooking to Suit the Times by Themos Potamianos, an avid fisherman and cook. The recipe calls for tomato paste, or tomatoes if it’s summer, reminding us of how important seasonality is in Greek cooking. We are using our tomato puree, a thick paste made made from organic summer tomatoes, hand-picked one by one. For this fasolada soup we’ve also used our small beans, h ..read more

This week we’ve got a hearty soup for you. As you know, we love cooking with grains and pulses, and for our soup today we’ll be using black eye beans. A Greek favourite, our black eye beans are harvested every year from small organic farms. They are perfect simply boiled and served with herbs and plenty of lemon, but also great in wholesome salads, or cooked with seasonal greens. In this simple soup, they are cooked with red onions, tomato paste and bay. The result is a hearty soup that may remind you of our this soup with small beans. You can serve the black eye beans soup it as is ..read more

Every year we celebrate Shrove Tuesday, also known as Pancake Tuesday or Pancake Day. It is the day before Ash Wednesday which marks the beginning of Lent. You can read more about Shrove Tuesday here, and also find a recipe for simple Greek pancakes with no butter. Over the years we’ve tried various fillings. We love galomizithra and honey, while tahini and molasses still remains our absolute favourite. Don’t forget to check out all of our recipes for Pancake Day. This year, inspired by saffron- our product of the month, we have created a delicious and nutritious filling. W ..read more

This year we have a Greek classic for you. We celebrate Valentine’s Day with a recipe most of us Greeks know and love. We call it mosaiko, its name linking to marble floor patterns. Much loved in many other countries, it often evokes childhood memories of running around and playing games at children’s’ parties when it would often be served, and of course, parental love. So this Valentine’s Day, as we think of all the different kinds of love that exist out there, we decided to go back to this old classic. In this recipe by the Greek pastry chef Stelios Parliaros, we used petit beurre biscuits ..read more

Yiahni is a traditional Greek way of cooking. Remember our recipe for potatoes yiahni? In a yiahni, vegetables are slowly cooked in olive oil, with some tomato paste or tomatoes. Onions and garlic are often used. The result is a mellow, comforting vegan stew. It is usually served hot as a main dish with some feta cheese and crusty bread, but you can also have it cold as part of several meze dishes, or even as a side. Inspired by these traditional dishes, we are making a vegan stew with cauliflower, a favourite winter vegetable. As tomatoes are not in season, we opt for our tomato passata, made ..read more

If you like white cabbage then you’ll love this soup. A Greek classic and uber seasonal, this soup is cooked during winter time when cabbage is in abundance. The are many variations out there, and you can play around with your favourite winter vegetables, add various pulses, but also rice or grains. It is a hearty soup that always makes us feel healthy and nourished. In our recipe we went for red peppers, carrots and tomatoes for colour and flavour, and used giant beans. Giant beans (or gigantes), are one of the most traditional Greek ingredients. They come from a small cooperative in Grevena ..read more

Around this time of the year, we start planning our festive menus. Menus for gatherings with family, friends, or solo dining. We turn to old and new recipes, to our family’s food traditions or get inspiration from new friends. Have a look at our Christmas recipes, for a selection of our favourite vegetarian and vegan dishes for this time of the year. Today we have an old, family recipe for you. Much loved in Marianna’s family, spiced quince is their go-to winter dessert. It is the centrepiece of their festive dessert table and something they always make during this time of the year for Sunday ..read more