About Us

What grew over two centuries as a family heritage of pressing locally sourced olives from the northern hilly Beino landscape took on a full modernistic vocation in 2004, giving rise to Olive Trade and it's coveted Zejd brand.

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INGREDIENTS:
  • 1 egg yolk
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 1 cup Zejd extra virgin olive oil 
  •  salt, to taste
 

Recipe uses this product

INSTRUCTIONS:
  1. In a tall container, whisk together the egg yolk, lemon juice, water and mustard.
  2. Blend for about 10 seconds until the mixture is nice and combined, increasing the speed slowly. Then slowly pour in the Extra Virgin Olive Oil as the blender is running.
  3. Continue blending until all oil is emulsified and the mixture is thick. Refrigerate and use within 2 weeks.

INGREDIENTS:

  • 1 egg yolk
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 1 cup Zejd extra virgin olive oil 
  •  salt, to taste

 

Recipe uses
this product

INSTRUCTIONS:

  1. In a tall container, whisk together the egg yolk, lemon juice, water and mustard.
  2. Blend for about 10 seconds until the mixture is nice and combined, increasing the speed slowly. Then slowly pour in the Extra Virgin Olive Oil as the blender is running.
  3. Continue blending until all oil is emulsified and the mixture is thick. Refrigerate and use within 2 weeks.
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