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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Creamy chickpeas, ripe avocado, tahini, lemon juice, garlic, and a generous drizzle of Zejd Extra Virgin Olive Oil — blended to perfection. Top with fresh cilantro and a sprinkle of red pepper flakes for a vibrant twist. Perfect with pita, veggies, or as a fresh sandwich spread!
This fresh and flavorful Lebanese Fattoush salad combines crunchy vegetables, crispy sumac-seasoned pita chips, and a zesty pomegranate molasses dressing. Simple to prepare and packed with vibrant flavors, it’s the perfect addition to any meal.
Dive into summer flavors with this refreshing salad, a vibrant mix of watermelon, pistachio kernels, Feta cheese, and Zejd Lemon Infused Olive Oil! 🍉 A delightful, healthy treat, both colorful and flavorful, combining the sweetness of watermelon, the crunch of pistachios, the creaminess of feta, and the zesty kick of Zejd lemon-infused olive oil. Perfect for a sunny day!
Capture the bright essence of fresh season produce with this fragrant Arugula Peach Salad, crafted with juicy peaches, peppery arugula, creamy feta cheese, crunchy walnuts, and coated with a tantalizing honey basil vinaigrette dressing. Perfect for summertime, whether as a refreshing side dish or a satisfying main course for a light meal.
Dive into the vibrant flavors of this Lemon Garlic Quinoa with Vegetables! A medley of colorful veggies, fragrant garlic, and a hint of Zejd lemon-infused olive oil add a zesty twist to your quinoa dish. Ready in minutes, it’s the perfect blend of light, flavorful, and nutritious.
A deliciously refreshing cucumber-yogurt combo elevated by the lively and intriguing kick of Zejd chili infused oil. A light and nutritious summer recipe by excellence that is super easy to make!
1 small seedless watermelon (3 pounds), rind removed, cut into 1-inch chunks and chilled
1/4 (60ml) cup extra virgin olive oil
2Â tablespoons lemon juiceÂ
Place all salad ingredients into a large bowl and toss to combine.
Set to marinate in the refrigerator for 1 hour, before serving.
Arrange greens in a bowl
Top with sliced pear, cheese and walnuts.
Toss lightly with orange infused olive oil and balsamic vinegar
