Olia Hercules
Author and Writer at Freelance
Contributor at The Guardian
🇬🇧 🇺🇦 Author from Kakhovka. Cookbooks: Mamushka, Kaukasis, Summer Kitchens / Літні Кухні. Home Food || IG: @oliahercules BlueSky: @oliahercules
Articles
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1 week ago |
saveur.com | Olia Hercules
By Olia HerculesPublished on May 29, 2025When Ukrainian chef Olia Hercules has a glut of overripe tomatoes, she likes to grate them with salt and use them to ferment other produce—in this case, cherry tomatoes, which become plump and almost fizzy. The process of lacto-fermentation uses a salt brine to cultivate Lactobacillus bacteria, which can help keep fermented vegetables safe to eat in the fridge for months by producing lactic acid, a natural preservative.
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1 week ago |
saveur.com | Olia Hercules
By Olia HerculesPublished on May 29, 2025This version of the classic Ukrainian soup from chef Olia Hercules features fresh peas, new potatoes, and morels for a seasonal take that’s perfect for warmer months. The dish is finished with a splash of beet kvass, a fizzy fermented drink popular in Ukraine, but any tart, fruity vinegar will work. If you can't find dried morels, you can substitute with any dried wild mushroom, such as porcinis, chanterelles, or black trumpets.
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Mar 6, 2025 |
telegraph.co.uk | Olia Hercules
Add any herbs to this dish, and soak up the delicious soy sauce and honey marinade with couscous or freekehThis recipe is fantastic for using up tired, soft fridge-forgotten herbs: feel free to use any, such as parsley, chives and basil. Serve it with any grain, too - I like couscous or freekeh - but any slightly plain carb that can soak up the sauce is good: rice, boiled and crushed potatoes, flatbreads... you name it.
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Feb 22, 2025 |
waterstones.com | Olia Hercules
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Feb 15, 2025 |
bbc.co.uk | Olia Hercules |James Martin |Justine Pattison |Matt Tebbutt
This aromatic and tangy rhubarb chutney is great with cheese and cold meats, and is simple and speedy to make. Try it with Olia's
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