in.grid.fields

Final farewell to summer and the Field! Time to prepare the beds for winter ;)

When I was a kid, my grandma used to make me semolina pudding for breakfast. I’d always add chocolate and watch it melt, while she enjoyed hers with homemade jam. Back then, I wouldn’t even try it—jam on semolina looked so gross to me.

But now? I know she was right! Hvar version of semolina pudding with my own strawberry tree jam is pure comfort. And honestly? Chocolate doesn’t even come close.

Arbutus unedo or strawberry tree is so sweet and tasty, but its name says it all - unedo - latin for 'I eat only one' ! The ripe fruit contains natural alcohol and can cause digestive issues, so eat just a handful.

The good news? 5-6 fruits = your daily vitamin C 💪

And if you make jam, you can enjoy as much as you like ;)

Valentine’s Day is all about love, passion, and the color red—just like Hvar’s wild strawberry tree (Arbutus unedo), known locally as planika. Its vibrant red fruit, ripening in the middle of winter, symbolizes patience and deep affection. We turn it into sweet jam, perfect for sharing!

This Valentine’s, take a romantic walk under Hvar’s sun, surrounded by nature’s little red love notes. Love, like the strawberry tree, takes time to grow but is always worth the wait ♡

This is the backbone of everything we create. Our native olive varieties, Oblica and Levantinka, are the heart and soul of Hvar's rich agricultural tradition. Carefully harvested each autumn, these olives gift us their finest essence: pure, golden olive oil.

With its vibrant aroma, rich fresh taste, and countless health benefits, our oil isn't just ingredient - it's a story and a connection to our land.

Celebrate nature's artistry! Celebrate Hvar!

This year, we're shaking things up with our olives! Alongside our signature olive oil and dry salt-cured olives (always a favorite), we're preparing a special batch of olives in salt brine. While Kalamata is common, it’s not the only option! Try Croatian varieties like Oblica, Levantinka, or the Italian Leccino from our organic groves.

They’ll be ready just in time for Christmas, making them the perfect gift for all cooking enthusiasts! 🎁

Our extra virgin olive oil features native varieties Oblica and Levantinka, alongside the Italian Picholino. 🫒 Bold, peppery, and packed with flavor, these hand-picked olives are cold-pressed to ensure the highest quality. Elevate your cooking with this rich, authentic blend.

"

We’re almost finished with this year’s olive harvest! We started earlier to ensure the olives were picked at their peak, and we’re expecting bold, rich, and peppery olive oil. It's been an amazing season, and our organically grown olives are looking better than ever! 💚

Can't wait to share this year’s oil with you all.

Farewell, Summer! ☀️

This year, we didn’t plant much and got a late start, so our summer harvest wasn’t huge. But the garden is still giving! 🌱 Zucchinis are flowering every day, and those late tomatoes are tasting so good. 🍅 Now, we’re patiently waiting for our autumn potatoes and sweet potatoes to be ready! 🥔🍠 And olives, of course ;)

There’s something special about the slower pace and late-season surprises. Grateful for these garden moments as we welcome the new season. 🍂

Here's the recipe for Rosemary Olive Oil Cake:

100ml in.grid.fields Wild Rosemary Infused Olive Oil
100g caster sugar
70g runny honey
3 medium eggs
2 medium yolks
200g ground almonds (I left 1/2 crunchy)
100g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp sea salt
Zest of 3 oranges
Zest of 5 lemons
100g plain yoghurt

For the syrup:
150ml lemon juice
120g caster sugar
3 tbsp rosemary leaves
2 tbsp olive oil

Preheat the oven 170 C degrees. In a bowl, add the first 4 ingredients and whisk together. Then stir in the ground almonds, flour, baking powder, bicarb, salt, orange + lemon zest. Mix in the yoghurt. Pour into baking tin and bake for 30-40 mins in the middle of the oven.

While the cake bakes, make the syrup. Mix the sugar and lemon juice in a bowl. Set a frying pan to a medium to high heat, add 2 tbsp olive oil followed by the rosemary. Fry for 3mins until gently crisped up. Stir the rosemary through the juice sugar mix. Pour the syrup over the hot cake and leave to soak in. Serve cake warm or at room temperature with crème fraîche.

Whipped butter with fresh chives flowers and coarse sea salt!
Perfect match to a warm slice of bread for the simple and flavourful breakfast. Just leave the butter on a room temperature for a few hours so it gets very soft - not melted. Whip it! The texture will change to something almost mousse-like. Then sprinkle it with crunchy sea salt and chives flower that have really strong onion taste.
I'm not having my butter any other way anymore ;)