What's cookin', good lookin'?

A deliciously classic flavour combination of squash, sage, and hazelnut are finished with a good drizzle of Citizens of Soil Tuscan olive oil for a beautifully balanced plate. This recipe is from Kali (@kalicooking, co-founder of Palm Greens) is such a lovely way to serve squash. Squash, sage and hazelnut are nothing new but a classic combination for a reason. What makes this dish a little different is the hazelnut cream and chopped dates which add an extra creaminess and surprise sweet bit...

A little garlicky, a little lemony, heavy on the herbs, and unapologetically drizzled with Citizens of Soil EVOO—this is a bowl of something very green that still feels like comfort food.  Packed with nutrients from leeks and celery, deep green and iron-rich with seasonal cavolo nero, this recipe makes for an eye-catching twist on your usual bowl of soup. A little garlicky, a little lemony, heavy on the herbs, perfectly paired and unapologetically drizzled with the Olive Oil Club's Novem...

  High in fibre and omega-3 fatty acids these crackers are not only a joy for your tastebuds, but they're also something your gut will thank you for too. These crackers are the perfect way to make the most of the fig season and host in style. Plus, you'll be making something for the ones you love something that your body will love to.  Who said indulging can’t also be healthy? Here's the method: Serves 4 To make the crackers pour 1 cup of boiling water over 1 cup of flaxseeds. With a good...

We’ve teamed up with chef Kali Jago for recipe, created specifically around our new season Greek EVOO. The soup is topped with a dollop of whipped tahini, a delicious addition that’s easily transferable to other dishes.

Sweet, flavoursome pumpkin, caramelised onion, and smooth bean purée are drizzled generously with extra virgin olive oil for a comforting meal that welcomes the flavours of autumn.  Now that summer is behind us, it’s time for a pumpkin recipe. We chose a variety called Delica, which has really beautiful, sweet, and dense orange flesh.  Plus, you can eat the skin—less work, more flavour. Paired with a caramelised onion and bean purée, and drizzled with a bergamot and olive oil dressing, it’s a...