Olive Oil, Sunlight, and Stories: Why I’m Starting This Mediterranean Journey

Hey food lovers! Nice to have you here. 

Before I introduce myself I would like to ask you a question. It’s very easy, I promise.  Do you know that feeling when you take a bite of something simple? I don’t know, the first thing that comes to my mind is a slice of warm bread dipped in a delicious olive oil.

If you’ve never experienced that joy then you’ve never experienced the ultimate feeling of “slowing down”. Like your shoulders drop, your breath deepens, and for a second, life feels… well, softer?

That’s the feeling I’ve always chased. And that’s exactly why I started this blog.

I’ve always believed food is more than food. It’s a memory, comfort, and culture. It’s how we tell stories without saying a word. I grew up in a place where lunch wasn’t just a meal; it was a rhythm. A ritual. A time to sit, share, talk, and stay longer than you are meant to. 

It was our time to decompose and be together. Away from all adult responsibilities, away from the worries and burdens of everyday life. 

Some of my favorite memories come back to the same things: The golden glug of olive oil hitting a hot pan. My grandmother’s voice humming over a pot of beans. Plates passed hand to hand at a noisy table, laughter rising with the steam. 

Nostalgia is a tricky thing, but whenever I reach out for a pot of beans my mind travels years back, and I am there again. In that tiny, but so filled with love, grandma’s kitchen.

So this blog? It’s my way of holding onto that. It will be like a trip down the memory line filled with cooking, laughter, slow-living, sunshine, cakes, cheese and of course… You’ve guessed it – olive oil.
 

It’s also my way of sharing it. With you! I can’t express how excited I am about this journey. It’s going to be so amazing to share all my recommendations, stories and recipes with you.

I’ll be writing about food, yes. But also about the people, places, and moments behind the dishes. The story behind that tomato sauce. The reason herbs hang from the rafters in a kitchen in Crete. The kind of lunch you eat on a ferry between islands, with sea salt still on your lips.

I want to help you bring a little of that Mediterranean magic into your own kitchen. Not in a complicated or “perfect” way—but in the way that feels human and whole. Simple meals, made with care. Ingredients that nourish.
 

And stories that make you feel connected—even if you’re cooking alone.

You won’t find fancy plating here or ten-step sauces. What you will find is real food rooted in real places—and the kind of slow, soulful life that the Mediterranean teaches so well.

Ready for this amazing journey?
Let’s explore sun-drenched markets, dusty village roads, and kitchens full of laughter.
Let’s cook things that taste like comfort, and maybe learn a little more about ourselves along the way.

And to start, I’ve got something sweet for you—my family’s Olive Oil & Lemon Cake. It’s humble, fragrant, and best eaten with your fingers and a cup of strong coffee.

OLIVE OIL & LEMON CAKE

I would like to welcome you into my kitchen with this perfect and easy recipe that smells devine, tastes like heaven, and looks like a sun-kissed beach! There’s something deeply Mediterranean about this cake. It’s not fancy. It’s not layered or glazed or dressed to impress. But it’s golden, fragrant, and impossibly moist. I like to call it my little slice of sunshine on a plate. 

You want to impress your neighbor? Your family is coming over and you need something sweet after a great meal? Or you simply want to enjoy your morning coffee with a little bit of Mediterranean sugar? This is the cake for you! It is humble but unforgettable! 

Ingredients:

Dry:

• 1 ½ cups (190g) all-purpose flour
  
• 2 tsp baking powder
  
• ¼ tsp salt

Wet:

• 3 large eggs
  
• ¾ cup (150g) sugar
  
• ½ cup (120ml) good-quality extra virgin olive oil
  
• ½ cup (120ml) whole milk (or almond milk for dairy-free)
  
• Zest of 2 lemons
  
• Juice of 1 lemon
  
• 1 tsp vanilla extract (optional)

Optional for topping:

• Powdered sugar
  
• A few thin lemon slices
  
• A drizzle of honey or lemon glaze

Instruction:

• Preheat the oven to 175°C / 350°F.
  Grease a loaf pan or 8-inch round pan with olive oil and line with parchment paper.
  
• Whisk the dry ingredients (flour, baking powder, salt) in a bowl. Set aside.
  
• In another bowl, whisk together the eggs and sugar until light and slightly frothy.
  
• Add the olive oil, milk, lemon zest, lemon juice, and vanilla to the egg mixture. Mix until smooth.
  
• Gently fold the dry ingredients into the wet, just until combined—don’t overmix.
  
• Pour the batter into the pan and bake for 35–40 minutes, or until golden and a toothpick comes out clean.
  
• Let it cool in the pan for 10 minutes, then transfer to a rack.
  Optional: Dust with powdered sugar or drizzle with glaze (see below).

Optional Lemon Glaze

• Mix ½ cup powdered sugar with 1–2 tbsp lemon juice until smooth. Drizzle over the cooled cake for extra zing.

Why I love It So Much?

• It gets better the next day. It’s moister, deeper in flavor.
• You only need one bowl and no fancy equipment.
• The olive oil gives it a unique richness that butter can’t touch.

Best Way To Serve It

• Espresso or a nice cup of tea
• A breeze and a view (my favorite)

Thanks for being here. I’m so glad you are.

With love and olive oil,

Sofia Mavros