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.
Read more
Nothing beats a warming bowl of soup on a cold winter’s day! This quick and easy to make cauliflower and potato soup is very nutritious, satisfying and smooth; with such a creamy texture that one would think it’s filled with heavy cream or butter! Don’t forget the ultimate finishing touch: a drizzle of Zejd Extra Virgin Olive Oil for a robust and delightful flavor.
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 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.
