Newsletter November 2021

Still wondering what gift to give to your loved ones for the holidays? Visit and inspire yourself! Until 10.12.21 you can make your purchases with 15% discount using the discount code k15k. The voucher code can be used as many times as you wish within the above time period and  you can of course share it with your friends! Use the discount and enjoy unbeatable quality and taste!









The harvest season has begun! Due to the extreme summer heat, our olives were delayed in growing and because of this the harvest is done in a different order than in previous years. The olives are picked per estate/olive grove, and only if they have reached the right size and to have their wonderful green colour. The harvest is carried out with breaks in between depending on the above criteria. Our goal concerning the harvest is to be finished before the Christmas holidays and for the bottling to take place immediately after the arrival of the New Year.

Winter is not possible without delicious cooking! Below you will find two of our favourite recipes which have been created by @madameginger (as well as the beautiful pictures) and have been handpicked and tested by us! Try them and you will not regret it!

New age lemony cabbage rice with burnt cabbage 

Servings: 6
Preparation time: 15 minutes
Cooking time: 45 minutes
Waiting time: 10 minutes
Store the covered cabbage rice in the refrigerator for 3 days


½ white cabbage (about 1 kg peeled)
½ purple cabbage (about ½ kg peeled)
1 tbsp. smoked paprika
¼ tsp. hot paprika
½ tsp. turmeric powder
1 onion, finely chopped
2 spring onions, cut into slices
1 leek, in thin slices
1 carrot, thinly sliced
200 gr. glazed rice
1 litre of vegetable broth or water
zest & juice of 2 lemons
Or a bunch of chopped dill
olive oil
salt & freshly ground pepper


1) Coarsely chop the two cabbages, place them in two oven pans on baking papers, sprinkle them in each pan with 3 tbsp. olive oil, season with salt and pepper, divide the smoked paprika, hot paprika and turmeric in both pans and mix well. Bake for 35 minutes in a preheated oven in the air at 220 ° C, stirring the cabbage in the during the process. We want the cabbages to soften and get colour.

2) In a large saucepan, heat 2 tbsp. olive oil. Sauté the onion, chive and leek for 4-5 minutes until soft. Add the carrot and sauté for another 2-3 minutes. Add the rice, season with salt and pepper, sauté for a minute and add the vegetable broth. Lower the heat, cover with a lid and let the food simmer for 10 minutes.

3) Add the cabbage to the pot and cook with the lid closed for another 10 minutes. If necessary, add a little more water.

4) While it is still juicy, remove from the heat. Try and add salt, freshly ground pepper, a little bit of raw olive oil, zest and lemon juice. Stir and let the food stand with the lid closed for 10 minutes. Enjoy!

Black eyed beans in the casserole (yachní) with spinach and tomato

Servings: 4
Preparation time: 10 minutes
Cooking time: 1 hour
Waiting time: 10 minutes
Store the food covered in the refrigerator for 3 days


250 gr. black-eyed beans
2 bay leaves
1 large onion, finely chopped
3 spring onions, cut into thin slices
1 long, sweet red pepper, cut into small cubes
1 medium carrot, cut into thin slices
2 whole garlic cloves
½ tsp. tomato paste
420 gr. tomato in the grater (or canned tomato pieces 420gr.)
½ tsp. dried oregano
200-250 ml of water
300 gr. spinach, coarsely chopped
1 bunch of parsley, finely chopped
olive oil
salt & freshly ground pepper


1) Pour the black eyed beans and two bay leaves in a saucepan, cover with plenty of cold water and bring to a boil. Boil over medium heat for about 20 minutes or until the beans are soft but not fully. We want them to last long enough, as they will continue to boil later in the tomato juice. Strain, discard the bay leaves and set aside.

2) Wipe the pot and heat 5 tbsp. of olive oil. Once it is well burnt, add the onion and the spring onions and sauté on low heat for 8 minutes, until they soften and caramelise. Add the pepper and the carrots and sauté for another 3-4 minutes. Add the garlic and sauté for 1 minute.

3) Add the black-eyed beans, salt, fresh ground pepper and tomato paste and sauté for 2 minutes, scraping the bottom of the pot well. Add the grated tomato, oregano and water, stir and once it boils, lower the heat, cover with a lid and simmer on very low heat for 20 minutes.

4) Open the lid, check if the black eyed beans have boiled well and if the food needs salt. Remove the garlic, add the spinach and parsley and let it boil for another 2-3 minutes. Turn off the heat, sprinkle the food with 3 tbsp. of raw olive oil, mix gently and let the food rest with the lid closed for 10 minutes before serving.

The above recipes are vegetarian / vegan, have a very low level of saturated fat and are rich in fibers.

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