What's cookin', good lookin'?

Vibrant beetroot and plenty of Citizens of Soil extra virgin olive oil combine to create this delicious and quintessentially Cypriot recipe.  This dish is a staple in Cypriot meze, found on the table of tavernas and yiayias (grandmothers) alike.  Beetroot can take a while to cook, so if you're short of time don't be afraid to use shortcuts. "My mum also loves to make this one" says chef and recipe creator Christina Sots, "and she makes it with pre-cooked beetroots". So, here’s your permis...

Take your aperitivo eastwards and dip into this Cypriot inspired feasting meze table of fresh panzarosalata (beetroot salad), tangy talattouri (garlic and cucumber yoghurt dip), and tashi (tahini dip). Created exclusively for the Olive Oil Club’s July drop, this recipe comes from Greek-Cypriot chef and cookbook author Christina Soteriou (@christinasots). She brings us fresh panzarosalata (beetroot salad), tangy talattouri (garlic and cucumber yoghurt dip), and tashi (tahini dip). Nothing ...

Intensely refreshing, with a bittersweet, citrus zing. This no-lo tipple is none of the alcohol, but all of the flavour.  This season, we're celebrating aperitivo with Botivo, a big-sipping botanical aperitivo hand-blended in small batches in Hertfordshire. Naturally alcohol free, but full of the signature palate opening bitterness, this drink will ease you into your evening without a hangover in sight.  Here's the method: Makes 1  Pour the Botivo over ice. Top up with Mediterranean tonic wa...

Dry vermouth, olive oil vodka, juicy Nocerella olives and even an extra drizzle—this olive oil martini cocktail recipe is the cleanest dirty martini you'll ever taste.  What happens when two female founders have a crush on each other's products and collaborate to create something sustainable and delicious? Olive oil vodka.  As fellow B Corp and female-founded businesses, Carmen and Sarah met at various events, falling in love with each other's products and missions. When Sarah found herself w...

Do you hear that? It’s the summer season, nipping at the heels of spring. Birds are chirping, flowers are in constant bloom, and that outdoor table filled with good food, drinks, and company is calling your name. It’s all part of the recipe for a perfect golden hour aperitivo.  But what really are the ingredients for the ideal, sun-dappled, breezy, and delicious outdoor affair? We’re going to dive into all things aperitivo. What it is, how it got started, and how extra virgin olive oil pu...