Celebrating Mothers of Every Kind
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Celebrating Mothers of Every Kind
We’re finally entering the time where hints of a new season are popping up everywhere. Festivals of Flowers and celebrations of rebirth are taking place all over the world, while some Ancient Greeks even observed the New Year around now in honor of the spring bloom. The dark months are passing into light, every day grows a little brighter and we all feel like we’re moving into something new. In the U.S., it’s also when we recognize the beauty of mothers, mother figures, and all kinds of mothering.
Perhaps there’s nothing more symbolic of abundance and awakening than the mother of us all, Mother Nature. As the line between indoors and outdoors grows a little softer, we’re currently chasing color, light and the smell and sight of all that spring provides- especially the fresh bounty at our meals and gatherings. We’ll be welcoming the season by setting our table with some of our favorite pieces, meant to be used and shared in celebration of your mothers and ours, in every shape and form.
Arjé Maker: Oracle Oil
Oracle Oil was created out of its founder Cristiana Sadigianis’ connection to food and family rituals, in the olive groves of Laconia, Greece where her mother’s ancestors have produced oil for generations. Everything from the brilliant blue bottle to the process of handpicking small batches of young, green, 100% organic Koroneiki olives is a reflection of Cristiana's care and appreciation for creation and community.
Olive oil is healing, familiar and yet luxurious- it is the staple of Mediterranean tables, and certainly of ours. The Oracle bottle is a reimagining of ancient architecture and sculpture. It pays reverence to fertility- of the land, and of humans- and is a gift of its own, along with the liquid gold inside. This year, honoring a family recipe on Mother’s Day - perhaps served in a beautiful vessel- is a simple, mindful expression of love, of thanks, and appreciation to the ones who show us the meaning of care.
An Oracle Oil Family Recipe:
Olive Oil Cake With Stone Fruit
2/3 cup Oracle olive oil
3/4 cup coconut sugar, packed
1 cup almond flour
1/3 cup buckwheat flour
3 large eggs, divided
1 teaspoon vanilla
1/4 teaspoon salt
3-4 /peaches/plums, sliced into 1/4” thick wedges
1/8 cup sliced almonds, toasted
*optional powdered sugar for topping
1. Preheat the oven to 350° F (175°C)
2. Grease a 9” springform pan lightly with olive oil and line the bottom with parchment.
3. In a medium bowl, stir together the olive oil, coconut sugar, almond flour, buckwheat flour, egg yolks, vanilla and salt.
4. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form, then fold the egg whites into the olive oil mixture until completely incorporated and smooth.
5. Transfer the batter to the prepared pan, then arrange the stone fruit on top. Bake for about 1 hour or until a paring knife inserted into the middle comes clean.
6. Garnish with sliced almonds and dust with powdered sugar, then serve.
Vol. II, Pages are a little piece of the new Arjé World in your inbox each week.
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