Little Olive Oil

04/06/2026

Avocado Toast with Feta, Pickled Red Onions and Pomegranate

Toast sourdough until golden, top with sliced avocado, drizzle with lemon juice and Little Olive Oil Kalinjot Pure extra virgin olive oil. Add crumbled feta and pickled red onions. Scatter over pomegranate seeds, toasted pumpkin seeds and torn mint leaves. Finish with lemon zest, salt and pepper to season.

03/06/2026

Greek Salad with Grilled Tomatoes

Romaine lettuce, grilled vine tomatoes, baby cucumber, Kalamata olives, yellow pepper, pickled red onion, fresh mint, dill, oregano and optional toasted pine nuts. Served with a block of feta topped with Koroneiki Superior Extra Virgin Olive Oil and a generous sprinkle of dried oregano. The salad was dressed with Koroneiki Superior Extra Virgin Olive Oil, fresh lemon juice, sea salt and black pepper.

02/06/2026

Watermelon and Feta Salad
Place a thick slice of watermelon onto a serving plate and top with smashed feta mixed with the juice of half a lime and a drizzle of Little Olive Oil’s Koroneiki Superior extra virgin olive oil. Spread the feta mixture over the watermelon, then scatter with pomegranate seeds, toasted pine nuts and fresh mint. Finish with a light drizzle of balsamic vinegar and serve immediately.

01/06/2026

After photographing and videoing our spring recipe collection for Little Olive Oil, at Peckham Bazaar we got to eat the delicious sea bass with spiky artichoke salad, cooked by John Gionleka, what a treat!

29/05/2026

Roasted Apple and Goat’s Cheese Toast

Roast sliced apples with Little Olive Oil Trio Select extra virgin olive oil, dried thyme and a drizzle of honey until soft and golden. Spread goat’s cheese onto toasted sourdough, layer on the warm roasted apples, drizzle with a little more honey and finish with walnuts. Sweet, savoury and seriously good.

28/05/2026

Wild Asparagus, Poached Egg, Pesto on Sourdough
Ingredients:
Toasted sourdough
Pesto either made or bought
Wild asparagus or any asparagus cooked in Little Olive Oil Trio Select EVOO
Poached eggs cooked how you like
Parmesan
Rock salt
Squeeze of Lemon
Final drizzle Little Olive Oil Trio Select EVOO

28/05/2026

Rustic Albanian Dish
John Gionleka, chef-owner of London’s celebrated Balkan restaurant Peckham Bazaar, brings a taste of the Albanian countryside to your kitchen with this traditional Pispilit recipe. It’s so good, you’ve got to try it! Use our Kalinjot Pure extra virgin olive oil to complement the nettles and asparagus.

28/05/2026

Lovely lemony feta with peas and mint
Easy Peasy Lemon Squeezy

Smash feta with fork, add couple spoons Greek yogurt, squeeze of lemon, season, drizzle of Little Olive Oil Trio Select extra virgin olive oil, add boiled but cooled peas, fresh mint, lemon zest. Scoop with bread. Or brush Trio Select EVOO on baguette slices and grill. Then spread the mixture on top. Great snack and appetiser idea.

27/05/2026