About Us

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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INGREDIENTS
  • 2 cups semolina
  • 1 cup milk
  • 1 cup extra virgin olive oil
  • 1 cup desiccated coconut
  • ⅓ cup sugar
  • 2 eggs
  • 2 tsps baking powder
  • 1 tsp vanilla
  • 1 tbsp tahini (to grease the pan)
INSTRUCTIONS
  1. Place eggs, sugar, extra virgin olive oil, milk and vanilla extract in a large bowl. Whisk until combined.
  2. Add semolina, coconut, milk and baking powder. Whisk again until combined.
  3. Pour batter into the baking pan greased with tahini.
  4. Preheat the oven to 180 ℃. Bake for 25-30 minutes or until the top is golden.

Recipe uses this product

INGREDIENTS
  • 2 cups semolina
  • 1 cup milk
  • 1 cup extra virgin olive oil
  • 1 cup desiccated coconut
  • ⅓ cup sugar
  • 2 eggs
  • 2 tsps baking powder
  • 1 tsp vanilla
  • 1 tbsp tahini (to grease the pan)
INSTRUCTIONS
  1. Place eggs, sugar, extra virgin olive oil, milk and vanilla extract in a large bowl. Whisk until combined.
  2. Add semolina, coconut, milk and baking powder. Whisk again until combined.
  3. Pour batter into the baking pan greased with tahini.
  4. Preheat the oven to 180 ℃. Bake for 25-30 minutes or until the top is golden.

Recipe uses
this product

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