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 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.
Heat the olive oil in a saucepan and fry the okra.
Remove from fire once the okra slightly change color.
In the same saucepan fry the onion until it becomes
Preheat your oven to 350 degrees.
Drain feta cheese and and cut into cubes.
Drizzle some extra virgin olive oil on the bottom of your baking dish.
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.
Roast the tomatoes until they are wrinkled and lightly browned, about 25 minutes. Remove from the oven and let cool.
Arrange the mozzarella on a platter. Spoon the tomatoes on top with their juices and the oil, over the mozzarella.
In a tall container, whisk together the egg yolk, lemon juice, water and mustard. Blend for about 10 seconds until the mixture is nice and combined, increasing the speed slowly. Then slowly pour in the Extra Virgin Olive Oil as the blender is running. Continue blending until all oil is emulsified and the mixture is thick. Refrigerate and use within 2 weeks.
In a large pan, over medium high heat, sauté pine nuts with olive oil, until they turn yellowish and remove from heat.
Sauté onions until soft, about 5 min and remove from heat.
Mix pine nuts and onions and add 1/2 teaspoon salt and 1/2 teaspoon cinnamon.
