Seasoned Martini

It's the end the year, which coincides with our second anniversary as a business. So with that, dear subscribers, we're raising a toast to you. Join us for one of the most popular, most Instagrammed uses of our olive oil: in a martini. The recipe for the one down below comes from our talented friends at SCHOFIELD'S BAR in Manchester. This martini is the perfect year-round tipple for hosting a dinner party as it uses evergreen ingredients, but the spiced hit of black pepper makes it especia...

A better gift guide: 22 sustainable & ethical presents with a purpose this Christmas

We are well into November and naturally, around this time of the year, fairy lights start to cover every square metre of the high street. With festive decorations in full swing and jingle bells already playing on the radio, many of us can’t help but begin the annual hunt for Christmas presents. And while gift giving is a lovely tradition, it can also be quite wasteful. Rather than subscribing to a throw-away culture, make Christmas gifting an opportunity to leave a positive impact across the ...

November recipe: Spiced autumnal squash

Cosy up with kuri squash for this nutty, flavourful dish to spice up the season. Straight from the kitchen of Apricity in Mayfair, the chef herself has sent us options for plating over lentils or popping in even more vibrant flavour with zhoug and Bombay mix. Chantelle Nicholson is a truly inspiring figure in the food world. As a winner of the Michelin Star Green Award with her previous restaurant, Tredwells, through to her current zero-waste restaurant, Apricity, she is telling an important...

Spicy & herby grilled corn on the cob

Two of those iconic harvest-time ingredients are here—and we need to cover them in EVOO. This recipe is what could be referred to as "street corn", only we've scrapped the mayo and condiments for fresh ingredients like tangy feta, raw chillis, and a flavourful olive oil.  Cook on the barbecue if weather permits, but it's also lush under the grill and can be done in minutes. Spice up your weeknight and treat yourself to some autumnal comfort... Here are the ingredients you'll need: Serves 2-4...

Simple tomato & rocket pasta

Welcome to the effortlessly flavourful world of Natalie Chassay. On her new platform, she not only shows you how to easily make those pretty and delicious kinda recipes that you want to whip up for dinner parties, she also shows you the simple building blocks for creating healthy and nurturing meals for yourself. And now she's teamed up with us to provide a game-changing recipe that just proved to be a sensation at her latest class. She's also giving our subscribers 25% off anything on her s...

August recipe: summer tomatoes & ricotta on sourdough

Straight from the kitchen of Crispin's head chef, Lewis De Haas: here we have something simple, fresh, vibrant, indulgent. Now's the time for sunny tomatoes over ricotta on sourdough—topped with fresh herbs and extra virgin olive oil to really make it shine. This recipe is completely dictated by getting your hands on seasonal ingredients when they are at their most delicious. Don't be making this in winter, y'all! Lewis makes the sort of ingredients-led, colourful meals we all need more of....

We won the Great Taste Awards!

⭐️ ⭐️ The results are in, and our single estate extra virgin olive oil from Crete TAKES THE GOLD with two stars from the Great Taste Awards 2022 competition. ⭐️ ⭐️  We say it a lot, but we're so proud to partner with farmers who prioritise flavour over yield. All their hard work throughout the year, their absolute dedication to the trees, the land, and the final fruit quality has delivered this huge win.So, on that—BIG LOVE to the Amargiotakis family for letting us share their stunning extr...

July recipe: watermelon & tomato summer salad

There's really no wrong way to do it—which is what we love in a recipe. It can as simple as watermelon, EVOO, and basil, or you can lean into a theme. We've gone Greek (surprise) to balance out the sweetness with the bitterness of the Kalamata olives and oil.  However you prefer it, EAT THIS NOW because the window for these flavours is small. It's also a fact that it tastes miles better when dining al fresco, so look out for those sunny skies, Citizens... Here are the ingredients you'll nee...

June recipe: asparagus with gremolata, burrata, and olive oil

It takes only minutes to make and yet it's an indulgent starter or easy lunch. We've gone completely vegan with this one, but lush normal burrata over asparagus with a gremolata of the season's best herbs is a nice one to have in your back pocket.  Beautiful British asparagus has a short season, but that's what makes it special. Have it NOW with simple flavours that let its green notes sing. Here, we paired it with an herby citrus sauce and a bonkers vegan cheese. You heard right. We tested ...

May recipe: butter beans with greens

A simple, rapid-fire side or starter that'll make you feel so very continental. What was once "peasant food" is now a posh lifestyle choice—but it's always been delicious and nutritious.  "Take a plate of beans cooked slowly with garlic, a slice of onion, and a few leafy greens, and put a healthy dollop of olive oil over, as generations of Mediterranean cooks have done down through the ages, and you have something close to a perfect meal. And one that's good for you, too, as modern generatio...

April recipe: vegan chocolate mousse with olive oil

Absolutely aqua-FAB! (Too much?) An ingenious and surprising use of ingredients, we were shocked out how delicious it turned out. Essentially, this recipe is any leftover chocolate you might have kicking about from Easter combined with the leftover liquid from chickpeas.    The mighty chickpea has quite a range. We've seen it for a while being used as a solution for egg whites in cocktails (e.g. many a pisco or whisky sour can be made vegan with this), but we didn't get just how well it wo...

March recipe: simple sliced oranges with olive oil

The Italians do it with pepper. The Spanish add a little sugar. The Sicilians may add some herbs. Martha Stewart even threw her hat into the ring with a version that adds actual chopped green olives.

London's best female-run restaurants

This International Women’s Day, we’re rounding up a hit‑list of some of the best restaurants in the capital. They also happen to be places run by women. Even as we start to write this out, we're already thinking of the loads of other places which we LOVE that have incredible female leaders. Some are floor managers, some are sommeliers, some are running the books. And some are also other incredible head chefs, but we tried to narrow this down to just 10. A difficult task in a city like London ...

Event: tapas cooking class in partnership with the Avenue Cookery School

Join us for an evening filled with some of our favourite flavours and classic tapa dishes. Date: Tuesday, the 17th of May Time: 19:00-22:00 Location: Wandsworth, SW18 1FZ Price: £99 per person We've partnered with the Avenue Cookery School in West London to take over an evening of their increasingly booked-out tapas class to talk and taste olive oil while their chefs show us how to make some iconic Mediterranean tapas, starting with a Spanish tortilla and ending with a chocolate mousse....

February recipe: Chocolate and olive oil on toast

This Valentine's recipe is our take on a Catalan classic. El Bulli's book "From The Family Meal: Home Cooking with Ferran Adrià" put this basic snack on the culinary stage. Simple, and yet surprisingly indulgent. Here, we jazz it up slightly with a little heat... "Pa amb xocolata, oli i sal", or just bread with chocolate, olive oil and salt, can be made for a kid's afternoon snack, a late-night treat, or—as we'll be doing this weekend—a lazy breakfast alongside a flat white. El Bulli's styl...

How to taste olive oil

So you think you've got a good one, yeah? The bottle looks lovely, the price makes it feel premium, and there's some nice wording about the quality—but is it actually good? For that matter, is it even really "extra virgin"? Pop open a new bottle, and let's explore.

Winter recipe: Vita-slaw with cabbage, carrots, and apples

This is the remedy for January: a seasonal vitamin-packed slaw that was bold, flavourful and healthy. We made this so many times this month, we lost count. Quick, tangy, and immune-boosting. The trifecta of citrus, cabbage, and carrots this time of year really deliver that nutritious punch (hello, ☀️  vitamin C!). All mixed up with new harvest olive oil weaving flavours together and bringing out the very best for these ingredients at their peak. Here are the ingredients you'll need: cabb...

Baking with olive oil: Greek Christmas cookies with honey and orange

No butter, no eggs. Except for the honey (which could be replaced by a plant-based syrup), you're well on your way to a vegan treat based on the best of seasonal ingredients...

December recipe: cosy & creamy celeriac winter soup

A seasonal recipe spotlighting celeriac, leeks, and warming flavours from our friends at Mother Root… The festive foods will be coming at you hard, so be sure to find some time to nourish yourself with simple, seasonal meals. Enjoy this served alongside Mother Root's fiery ginger Switchel for some healthy winter warmers. Here are the ingredients you'll need: 1 large celeriac, peeled & roughly chopped 1 onion, chopped 2 leeks, chopped 1 large floury potato, peeled & diced 1 bay le...

Autumn recipe: Honey-baked feta toast, with pear, chard & sage

Sizzled pears and honey baked feta give this snack the caramel vibes we associate with autumn. The sweetness is balanced by salty cheese, fragrant sage and bitter, tangy greens. All snug on a bed of toasty sourdough and sparkling with extra virgin olive oil.

Hearty lentil and rice salad with herbs—made by our farmer

Lentils, rice, fresh herbs and a ‘soupy’ lemon + EVOO dressing make this a salad for the season.💯 Do as the Greeks do and make salads that don't even have any lettuce in them at all. Focus on seasonal ingredients that pack a heavier autumnal punch, but still covered in fresh herbs, tangy acidity and the ever-present extra virgin olive oil. This is a staple meal that our farmer, Dimitris, makes often for lunch or when in need of something quick & easy, but filling and nutritious. Here a...

Roasted grapes in olive oil—how to cook 'em 🍇

Wait, you can cook grapes?! 🤯 Yet another thing we didn't know was a thing but now so obviously is. Roasted grapes are such an easy way to really jazz up a salad or cheese board. So sweet, so jammy, so simple.

What is 'cold pressed' olive oil? And is it the same as 'extra virgin'?

We get asked this all the time, and we get that it’s super confusing. So many brands talk a lot about their quality being centred around “cold pressing”—but in the case of a true extra virgin olive oil, you’re just stating what it is already by legal definition. "Back when olive oil production was done with presses, the term described the first press of the fresh fruit. Now it's a meaningless buzzword emblazoned on bottles everywhere." —The Olive Oil Times First, let's talk about the 'pr...

Olive oil and ice cream—it's a thing.

Introducing the breakthrough sensation that made us question: “What *can’t* you put EVOO on?” Last summer, in a brief moment of hiatus of the London lockdown, we sat down at Michael's very favourite restaurant—Quality Chop House in Farringdon.  They absolutely smash every meal, and this one was no different. Already head-down in trying to bring our olive oil business to life, this dessert stood out on the menu. Bold in its simplicity. Proud in its pairing. Intriguing in its coveted place on ...

Seasonal Recipe: Jerusalem Artichoke with Pickled Onions and Hazelnuts

Aurore is back at it again with another healthy and delicious recipe to get us through the grim winter months. Ideally, make this around the time you make her burrata and roasted beetroots to use up the leftover hazelnuts. Either way, this raw Jerusalem artichoke with zesty citrus is just what we need to feel nourished and happy as we work our way into longer days...

Seasonal Recipe: Burrata and Roasted Beetroots

Here we start with a very simple roasted beetroot salad, starter plate or even lunch with indulgent burrata, walnuts and of course—EVOO. This series of recipes is based on seasonal ingredients at their peak.

The fakes, the frauds, the scams: how to tell if your olive oil is the real deal

The olive oil industry is rife with fraud. When buying an olive oil, there are basic facts you should demand to be transparent. Here are the questions to ask...

From Maria's Table: Vegan Cretan Lentils

Is there anything more healthy and hearty than a big bowl of lentils? The first time Maria put this on a plate in front of me, all those lovely feelings of a nurturing meal came back. So, since it's a grim month in an extra grim time, I thought we'd share Maria's take on this classic Mediterranean diet dish—that offers so much cheap and cheerful nutrition to get us through any season.

From Maria's Table: Cretan Dolmades

Maria is a dolmades champ. It's mainly down to her rolling skills and speed, but the recipe is pretty amazing (and simple), too. Follow her straight-forward Mediterranean approach and you'll be creating your own Cretan table at home in no time.

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