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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
  • 4 cups cherry tomatoes
  • 2large onions, finely chopped
  • 200g pine nuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
INSTRUCTIONS
  1. Heat the oven to 400 degrees. Spread the tomatoes on a baking sheet in a single layer. Add the garlic cloves. Sprinkle over the olive oil and salt.
  2. Roast the tomatoes until they are wrinkled and lightly browned, about 25 minutes. Remove from the oven and let cool.
  3. Arrange the mozzarella on a platter. Spoon the tomatoes on top with their juices and the oil, over the mozzarella.

Recipe uses this product

INGREDIENTS
  • 4 cups cherry tomatoes
  • 2large onions, finely chopped
  • 200g pine nuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
INSTRUCTIONS
  1. Heat the oven to 400 degrees. Spread the tomatoes on a baking sheet in a single layer. Add the garlic cloves. Sprinkle over the olive oil and salt.
  2. Roast the tomatoes until they are wrinkled and lightly browned, about 25 minutes. Remove from the oven and let cool.
  3. Arrange the mozzarella on a platter. Spoon the tomatoes on top with their juices and the oil, over the mozzarella.

Recipe uses
this product

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