tradition mixed with modernity
Youssef, the owner producer of Zejd, installed a modern press in the village in 2004. A more up to date mechanism means the work is carried out more efficiently and according to international standards. The resulting oil is classified as extra virgin olive oil, since the temperature can be controlled to below 28 degrees.
However modern the process, the olives are hand picked. While commercial properties use machines, the team who harvest in Beino have been doing so for most of their lives. They know that the olives mustn’t bruise to ensure the best quality oil. Twigs and leaves are removed before the olives are crushed. The paste is put into a centrifuge system so that the water separates from the oil. The result is the “virgin” olive oil, which is then collected separately. It is left for a month before being filtered to allow for a better preservation of the oil.
Each tree gives roughly 20 kilos of olives which produces about 4 litres of oil. Most Lebanese households will buy from someone they know who produces olive oil, and fill up a tank in their house. It’s not unheard of for a family of 4 to use more than 100 litres a year. It is the most essential part of the Lebanese diet.
to fry or not to fry?
Having looked at how different oils behave at high temperatures, Professor Tim Spector, in his book “Food for Life” is very clear about the results. Extra virgin olive oil maintains its antioxidant characteristics when heated. “I recommend choosing it for cooking, baking and frying, even at high temperatures.” Where as 100g of olive oil contains 20mg of polyphenols, extra virgin olive oil contains 60mg. (Rapeseed oil contains just 3mg).
use
Not just for salads, pour over a plate of labneh (strained yoghurt) and marvel at the beauty of the colour. Have you tried making chocolate mousse with extra virgin olive oil? We’ve had customers who swear by its ability to heal rough skin too!
storage
Best kept away from heat and sunlight. If during the winter, the oil forms white deposits due to the cold, these will disappear as the EVOO comes back to an ambient temperature.
shipping
We take every care when packing up your purchase for the post. Wrapping the jars in honeycomb wrap paper, rather than bubblewrap, means you can compost all the packaging. We send the packages first class on a tracked with Royal Mail or Parcel force. 
life after oil?
When the oil is finished, carefully open the top with a can opener to retrieve an extra teaspoon! The tins, when washed out are useful as spaghetti holders, or even as a vase for herbs or roses. The labels peel off really easily leaving great looking tins in your kitchen.
Stories relating to extra virgin olive oil.
Luisa Ramazzotti –
Your olive oil tastes delicious! It is very different from any Italian or French olive oil I have had…intense but delicate…I think it must be the soil and the sun…very nice indeed!
miranda –
So pleased you can taste the difference – the souri olives are unique to the eastern Mediterranean – and well worth protecting.
David Crombie –
So pleased to find a beautiful soft and fragment olive oil – perfect with our fresh bread and salads…I’ve made a mental note to buy as special gourmet presents for my friends it’s so good!
miranda –
Thank you so much for your kind words – we’re delighted that you like the gentleness of the olive oil. Lucky friends!
Vivienne Calgaro-Stewart –
Just tasted this beautiful oil with a touch of balsamic vinegar and bread. So, so delicious. Definitely a convert to this sweet and subtle nutty flavour.
miranda –
So glad you like the oil – it’s so delicious as you say as a dip. Thank you for your kind review!