This is a delightful bulgur wheat recipe from ancient Greece!

Serves: 2-3

1 cup bulgur wheat
1 cup feta cheese crumbled
1/2 cup pomegranate
1/2 cup walnuts chopped
1 tsp cumin
a handful of rocket per person
a handful of mint chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp honey
salt and pepper

Boil the bulgur wheat, drain well and mix with the crumbled feta cheese. Add the walnuts, rocket, pomegranate and cumin and mix well. In another container prepare the dressing mixing the olive oil, vinegar, honey, salt and pepper. Mix well the dressing and then and pour onto salad.

A delicious summery salad, side dish or starter!

Serves: 2-4

3 large globe artichokes

juice of 2 lemons

2 lemons cut in half

3 potatoes

250 g shelled broad beans

250 g shelled peas

1 bunch of dill

salt and pepper

olive oil

To prepare the artichokes cut off the stalks, and remove the tough outer leaves by hand, trim the bases and tops. Cut the artichoke in half so you can reach out the hearts and scrape it clean. As you prepare each artichoke put it a pan of water mixed with half of the lemon juice to prevent discoloration. Add the lemon halves, peppercorns and salt. Bring to boil and then simmer for 15 minutes until the artichokes are tender. Remove the artichokes with a spoon, drain well and put aside to cool down. In the same pan use the to boil the potatoes in the artichoke water. Bring to boil, cover for 15 minutes until tender drain and set aside.

In a large saucepan bring the water to boil. Add the broad beans and peas and blanche for 2 minutes, then drain in a colander. Leave them to cool down or run under cold water. Press them gently with your fingers until the beans and peas pop out.

Mix the artichokes, potates with the shelled beans and peas, chopped dill, the rest of lemon juice and plenty of olive oil. Add salt and pepper to taste and sprinkle with extra dill to garnish.

This simple recipe is perfect for an outdoor lunch in the park.

Serves: 4

1 red onion finely chopped
1 kg waxy potatoes
200g  (1cup) Kalamata olives
3 tbs capers
a handful of parsley chopped
½ C extra virgin olive oil

Place the chopped onion into a bowl with salted water and leave for 30 minutes while you prepare the potatoes. This will make the onion softer and more digestible.

Boil the potatoes for about 20 minutes until they are cooked but not falling apart. Drain well. It is easier to peel them while they are still warm. Cut into chunks. 

Rinse the onion and drain well. Add to the potatoes, together with the rest of the ingredients. Add the oil last or closer to service time. You may also add other ingredients to your choice, such as feta cheese or anchovies.

Oliveology 21C, one of our speciality oils, is wonderful with this salad. Together with our natural olives, this dish makes a delicious and wholesome boosting lunch!

A traditional warm bean salad served with feta cheese or yogurt.

Serves: 2-3

1 cup dried black-eyed beans
3 tomatoes chopped
3 spring onions
a handful of parsley
olive oil
salt and pepper

Put the black-eyed bean into a large pan with water and bring to the boil. Reduce heat and simmer for about 40-50 minutes until they soften. Drain well when they are done. Chop the tomatoes, spring onions, and parsley and mix with the beans once ready. Add the broccoli florets last. Add salt and pepper and plenty of olive oil.

This dish can be served warm or cold. It usually served with feta cheese or yogurt.