Oliveology is about enjoying the finest products, made in harmony with nature. We bring you the produce of Greek artisan farmers who share our passion for the highest quality products that are good to your body, good to the environment and are made with love, care and expertise. Learn more about Oliveology...
Visit us at Borough Market every week Thu 11am-5m, Fri 12-5pm, Sat 8am-5pm. Closest tube: London Bridge
Limited Edition EVOO with apple, cinnamon & honey
December 2012
We are very happy to launch a NEW limited edition, almost scientific olive oil; olives pressed with apples, walnuts, cinnamon, honey, lemon & sage...
First, the sweetness of koroneiki olives, apples and honey with a hint of cinnamon that crescendos on swallowing. This is when the sage kicks in with a slightly nutty quality to finish. None of the ingredients are overpowering, each in their own way contribute perfectly to this exceptional evoo.
This nutritious oil adds a harmonious complexity of flavours, added to any dish raw or cooked, and can be also used as a stand alone dressing for a summer salad.
Particularly good with seafood. Specifically; lobster, tiger prawns, scallops, crab, crayfish, monkfish, swordfish. Drizzle over the dish once cooked, so not to waste any of this golden ambrosia! Secret tip: Try drizzled over your favourite dessert for an unusual treat. This limited edition oil is individually numbered.
Limited Availability: Only 320 numbered and signed tins.
Now available to order online.
Come and taste at Borough Market.
Cold does not define any precise temperature. European regulation requires that the extraction temperature be below 27°C in order for the oil to be named “extra virgin”. Unscrupulous producers will use high extraction temperatures and large volumes of added water to maximise yield. Excessive heat vaporises all the antioxidants and polyphenols that give taste and character to the olive oil, rendering it with no health benefits.
Lower extraction temperatures result in higher quality oil with higher nutrient levels, but this is at the expense of yield. Due to our extremely low extraction temperatures, our oils are only available in limited quantities.
Go to our Glossary page...
WILD SAFFRON
This limited edition extra virgin olive oil is crushed and infused with wild saffron. It will give a burst of flavour to any simple dish.
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20oC ORGANIC EXTRA VIRGIN OLIVE OIL
This olive oil is made from unripe olives, when they are larger and fleshier but still green. This vibrant oil has a wild and fresh flavour with a smooth aftertaste.
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ORANGE BLOSSOM HONEY
This is delicate, sweet honey with a citrus taste and a light amber colour.
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17oC ORGANIC EXTRA VIRGIN OLIVE OIL
This is a limited production oil made from unripe olives, crushed with fresh lemons, oranges and thyme. Our special recipe imparts an exquisite citrus twist to this premium olive oil.
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18oC ORGANIC EXTRA VIRGIN OLIVE OIL
This is the first olive oil of the season, made from unripe olives when they are still small and green. A truly superior olive oil with intense flavour and a unique grassy taste.
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ST. JOHN'S WORT OIL
Made with care and expertise from dried St. John's wort flowers in organic extra virgin olive oil.
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UNSALTED ORGANIC KALAMATA OLIVES
These olives are cured using our close guarded family secret. We use no salt in any part of the process. This recipe took four years to develop to this superior standard.
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OLIVE LEAF TEA
Select, hand picked, dried olive leaves and flowers from the Koroneiki olive tree, grown exclusively on our organic farm in Sparta.
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22oC ORGANIC EXTRA VIRGIN OLIVE OIL
This mid harvest olive oil is made from semi ripe olives. Our mild oil has a mellow quality and a silky smooth texture.
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UNRIPE ORGANIC KALAMATA OLIVES
These are the first olives of the season. They have a firmness with a uniquely bitter flavour as well as being utterly nutritious – for bitter olive lovers.
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WILD SAFFRON & SAGE
This limited edition extra virgin olive oil is crushed and infused with wild saffron and sage.
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WILD SAFFRON & ROSEMARY
This limited edition extra virgin olive oil is crushed and infused with wild saffron and rosemary.
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WILD SAFFRON TRINITY COLLECTION
Limited edition extra virgin olive oil with wild saffron. 3-bottle collection.
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ORGANIC KALAMATA OLIVES PLAIN
These are the classic Kalamata olives. They have a great flavour and fleshy texture.
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WILD THYME HONEY
Wild thyme honey is probably the most classic Greek honey. Its intense, aromatic flavour lends it to a wide range of culinary uses.
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OLIVES PRESSED WITH APPLES, WALNUTS, CINNAMON, HONEY, LEMON & SAGE
This nutritious oil adds a harmonious complexity of flavours, added to any dish raw or cooked, and can be also used as a stand alone dressing for a summer or winter salad.
Learn more...
ORGANIC KALAMATA OLIVES WITH HERBS
These olives are marinated in extra virgin olive oil and wild aromatic herbs from our organic farm that perfectly compliment the olive.
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PINE HONEY
This delightfully bold honeydew honey has a great earthy flavour. It is quite viscous and leaves a lovely resin aftertaste.
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21oC ORGANIC EXTRA VIRGIN OLIVE OIL
This special oil is made from semi ripe olives crushed with walnuts, purslane, and wild aromatic herbs giving a fresh taste that is full of flavour. This oil is exceptionally high in omega-3.
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ORGANIC KALAMATA OLIVES WITH ORANGES & HERBS
These olives are marinated using a unique Spartan recipe that includes orange juice and zest and wild aromatic herbs from our farm.
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Lately on the Grove Blog...
In the Know: olives from the tree to your table Monday, 13 May 2013
Marianna from Oliveology explains the long journey an olive takes from the tree to your plate.
“We specialise in one type of olive which is the Kalamata. This is the best known Greek olive and has become very popular because it is a very flavourful olive with a really nice texture. But to get them to this point takes a lot of work. An olive has to go through a long process between being picked and arriving at your table, especially if you do it in the traditional way."
Not everybody realises this but olives are inedible straight from the tree, and you have to cure them first before doing anything else. They are very bitter and need to be cured to remove this bitterness, and there are a number of different methods you can use.
Read the full article on the journey of the olive at Borough Market Life
Read more on the Grove Blog....