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...
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....






























