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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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.
To make the tangzhong mix the water and flour on medium heat until it forms a paste.
Combine warm water, sugar and yeast in a large bowl. Allow to stand for 10 minutes until the yeast is activated.
Preheat oven to 180 degrees C. Grease the cake pan with extra virgin olive oil only.
Mix the topping ingredients – sugar, cinnamon and apple slices – together in a bowl and set aside.
Mix the rest of the sugar with the eggs, vanilla, extra virgin olive oil and salt in a separate bowl. Whisk until light and fluffy.
In a large bowl, mix the pesto tapenade, parmesan cheese, extra virgin olive oil and spices.
Add the cooked and drained pasta to the tapenade mixture and toss until coated.
Transfer to an individual serving dish and finish with a drizzle of extra virgin olive oil and a sprinkle of grated parmesan cheese.
After preparing the dough, roll it out onto a floured surface.
Spread the zaatar paste and cut the rolls evenly.
Place them side by side in a pan and bake at 190 degrees Celsius for around 20 minutes.
Preheat your oven to 180 deg C and grease a 22cm baking tin.
Mix the yoghurt, olive oil, juice and eggs until well combined.
Combine the flour, sugar, baking powder, salt and lime zest.
Melt the chocolate
Add the olive oil and cocoa powder
Stir to combine, making sure there are no lumps
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 exhibited at Lebanese Diaspora Energy conference (LDE) that took place on 7th to 9th of June, 2019.
