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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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.
