souri black olives 400g


discover the taste of Lebanese olives

These souri olives are a variety common in Lebanon, and new to the UK. Zejd’s souri black olives, picked later in the season, are cured in brine with pits intact to maximise their flavour. A juicy, “meaty” tasting olive, rich in umami when added to dishes.

to serve

Decant into a bowl, adding a little Zejd extra virgin olive oil to make them shine. These really are a cook’s best friend, they add so much flavour. Remove the pits and scatter over a plate of cooked spring greens to add depth of flavour to the dish, or add to a slow-cooked neck of lamb or a butter bean stew.

Refrigerate after opening. Use a tablespoon of the brine to add flavour to soups and stews.

Availability: In stock

SKU: 0011 Categories: , Tags: , ,

handpicked from Beino

Olives bruise easily, so harvesting by hand, although time consuming, means the olive is less damaged. This results in better quality olive oil and a healthier olive. The harvesting team in Beino are experts having worked for most of their lives with olives. 

an old man with a stick prodding the tree to harvest olives

what's the variety?

We import a variety of olives native to Lebanon called souri“. This isn’t a variety you’ll find in a supermarket, since it doesn’t grow in Europe. Oval in shape, “souri” olives make oil as well as being good table olives, which isn’t true of all varieties.

souri olives

what's the difference between black and green olives?

They’re both the same variety. The green is picked earlier in the season, when it’s unripe, while the black is picked later. It’s not black when picked, it’s a mottled purple colour when ripe. The extra sun and rain gives the olive a richer taste profile – so they taste very different. While the green one is “fresher” and “creamier”, the black one is almost “meaty”.

a plate of labneh, black olives, green olives and za'atar

are they stored in olive oil?

No they’re stored in brine. Once harvested, the team in Beino, wash the olives thoroughly changing the water to make sure they are clean before being covered in salt. The olives are turned regularly in the salt over 4 or 5 days, and any resulting liquid is removed. They are then ready to be stored in a brine solution, when any bitterness has gone.

black souri olives from Beino

can you cook with them?

Apart from serving them for brunch or a mezze style meal, they’re wonderful cooked. Their rich flavour goes well with prawns, tomatoes and garlic. Try adding a handful, with a couple of tablespoons of the brine, when slow cooking a neck of lamb. Chopped and tossed in with kale, mushrooms and ricotta a bowl of spaghetti looks so much more interesting!

can I refill my jars?

We import all of Zejd‘s olive products from Beino, north Lebanon. They are all packed on site, and the quality of the products is checked before they’re sent to us.

So while we don’t de a refill service – we do suggest you use the jars! Perfect for dog treats, marmalade or storing rice, lentils and other kitchen ingredients. 

dog treats in the olive jar

what can I do with the olive pits?

We wash ours and then put them on a tray in the oven to dry. When we’ve got enough, we add them to the charcoal on the BBQ! They burn really well. Many years ago in Lebanon it was common for mountain people to burn olive pits in a brazier to keep themselves and the coffee warm!

olive pits in a jar
Dimensions 7 × 7 × 18.5 cm


There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.

Shopping Cart
notify me when this item is back in stock We will inform you when the product is back in stock. Please leave your email address below.