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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Olivetrade participated in the 25th National Extra Virgin Olive Oil Contest held during HORECA 2018 and organized by Hospitality Services, where over 40 national extra virgin olive oil producers from different regions of Lebanon were judged by an international and local panel of experts.
Mix all dry ingredients in a large bowl.
Whisk together lightly beaten eggs, milk, extra virgin olive oil, and vanilla in a separate wide bowl until incorporated.
In a food processor mix the flour, sugar and extra virgin olive oil until it resembles breadcrumbs. Add a tablespoon of cold water at a time until it all combines.
Knead on a lightly floured surface until it forms a smooth, soft pastry. Wrap up and refrigerate for 30 minutes.
In a large bowl, mix the extra virgin olive oil, salt, vanilla extract and the powdered sugar and beat in the egg until combined.
Add the flour and mix well until dough is formed. Use your hands to knead the dough until it sticks together in one brick.
Whisk together flour, ginger, salt, cinnamon, baking soda, baking powder, and cloves in a bowl.
Beat butter for 1 to 2 minutes with an electric mixer on medium speed until creamy. Add brown sugar and molasses and beat for 1 to 2 minutes until fluffy. Beat in egg until combined.
Preheat oven to 180 degrees Celsius.
Line an 8×8 baking pan with parchment paper and set aside.
In a medium bowl, combine the flour, salt, and baking soda and set aside.
Preheat the oven to 180ºC. Set eight muffin cups on a baking sheet
In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
In a medium bowl, whisk together the olive oil, milk, eggs, orange zest, and orange juice.
In a bowl mix 1 cup of labne with 3/4 cup of Sumac Tapenade until blended.
Scoop a teaspoon of labne/sumac dip on baguette or other bread on hand.
When ready to serve, drizzle with Extra Virgin Olive Oil
1 small seedless watermelon (3 pounds), rind removed, cut into 1-inch chunks and chilled
1/4 (60ml) cup extra virgin olive oil
2 tablespoons lemon juice
Preheat the oven at 180C.
Greace well your pan.
Whip the eggs with the sugar until pale and fluffy.
Pat chicken dry and pound chicken if some parts are too thick.
Combine the olive oil, lemon juice, rosemary, garlic, salt and pepper in a zip-lock plastic bag.
In a large bowl combine the semolina, the thin semolina, the mahlab and the salt. Gradually add the EVOO into the dry
