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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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
Place eggs, sugar, extra virgin olive oil, milk and vanilla extract in a large bowl. Whisk until combined.
Place all salad ingredients into a large bowl and toss to combine.
Set to marinate in the refrigerator for 1 hour, before serving.
Whisk the sugar, olive oil and wine in a large bowl. Add in the grated lemon peel and begin to mix in the flour.
After adding the first cup of flour, sift in the baking powder, then keep on adding flour until a smooth dough forms. Let it rest 10 minutes.
Olivetrade partnered with a startup, RiginO, to implement a Proof of Concept on the end-to-end production and traceability software under development with the objective to efficiently trace any product throughout the supply chain from the shelf back to its raw material.
Heat oil in a large soup pot over medium heat. Add the onion, carrots and celery to the pot.
Cook for 5-6 minutes until softened; then add the garlic and cook for 30 more seconds. Season with salt and pepper to taste.
Preheat the oven to 180ºC. Grease a 9×9″ baking pan with the tahini or oil.
Mix the dry ingredients (semolina, flour, turmeric and baking powder) together in a large bowl.
