Baked sweet potato chips
Preheat oven to 250 degrees
Rinse and dry your sweet potatoes and slice them as thin as possible.
Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt.
Olivetrade exihibited in LDE in Lebanon
Olivetrade exhibited at Lebanese Diaspora Energy conference (LDE) that took place on 7th to 9th of June, 2019.
Christmas 2018- Gift of hope
In support of the Children’s Cancer Center of Lebanon, a pioneer in the free treatment of children with cancer that relies completely on donations, Olivetrade designed a special line of gift boxes where 20% of the proceeds was remitted to the CCCL’s cause.
“Mouneh” book
Barbara Massad lunched her new ” – Preserving Foods for the Lebanese Pantry – at Tawlet on saturday the 18th of November. it features the story of Youssef Fares producing high quality olive oil …A must have book!!!
Opening House of Zejd shop in Baino
Olivetrade opened its first retail shop “House of ZEJD” in Baino – Akkar, exhibiting to the local community as well as to the tourists its wide range of olive derivative products using local material resulting in a very traditional atmosphere.
Zejd featured in Aishti Magazine
Youssef Fares was featured in Aishti Magazine for the olive production in Baino, Akkar: The Golden Touch
ZEJD awarded best tasting Lebanese EVOO contest- commercial brand
Youssef Fares came out on top in an olive-oil competition this weekend at Beirut 14th annual Horeca hospitality and food service trade show.
Olivetrade exhibited at Lebanon Fest in Brazil
In an effort to expand its reach to Latin America, Olivetrade participated in Lebanon Fest held in both Sao Paolo and Rio de Janeiro, Brazil under the patronage of both the Lebanese Consulates General of Rio de Janeiro and Sao Paolo, and bringing together 20 Lebanese companies in an exhibition of agri-food products, a fair with typical foods, cooking workshops, as well as a business seminar between Lebanese and Brazilian entrepreneurs.
Parmesan, Pear, Walnut Salad with Zejd Orange Extra virgin Olive Oil
Arrange greens in a bowl
Top with sliced pear, cheese and walnuts.
Toss lightly with orange infused olive oil and balsamic vinegar
Potato Egg Napoleon/ Black Olive Paste/ Mint Olive Oil
Wash Potatoes well under cold running water and scrub till very clean.
Place potatoes in a pot, cover with cold water, add 1 Tbsp Coarse Salt, and cook on high heat till the water comes to a vigorous boil.
Reduce heat to a low- medium, and continue to cook gently till potatoes are fork tender, about 20-25 minutes depending on size of potatoes. To check for doneness insert potato center with a sharp knife.
Olive and Lentil Soup with Tomatoes & Spinach
Preheat a 4-quart soup pot over medium high heat.
Sauté onions in Zejd Extra Virgin olive oil with a pinch of salt until translucent, about 3 minutes.
Add garlic and sauté for 15 seconds or so, then mix in the dried thyme.
Olive Oil Chocolate Cake
Preheat your oven to 170°C. Grease a 22cm springform tin with a little oil and line the base with baking parchment.
Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
In another smallish bowl, combine the flour with the bicarbonate of soda and pinch of salt.