” I recently watched a long video about olive oil; it seems the very best stuff rarely leaves the region where it’s made, isn’t exported, and we don’t know what it’s like.
That’s probably true of a lot of artisanal foods.”
Can confirm, I have some close Lebanese friends who go home from time to time to their families land where they have olive trees that are hundreds if not a thousand years old on them. They bring back don’t ask me how but a private jet was involved olives in brine and fresh pressed EVOO that’s unrivalled here. Nothing at any price in the USA comes close to that olive oil it’s singular in taste and quality. The only oil that’s come close in taste was in neighboring Israel also family made and not for commercial sale. They also brought Lebneh back by the 5 liter container worth.
Brunch was fresh baked pita, Lebneh and an olive tapanade made with the olives and other spices. Pita, then lebneh drizzle with EVOO and drop little chunks of the tapanade on top.. Heaven on earth. Paired with kibbeh nayyeh washed down with cardamom tea followed by ice cold Arak.
Sunday brunch of champions and a regular thing at the Najjar family compound outside of Austin in the Hill Country.
I recently bought za’atar, to try to make and season homemade lebneh; but it won’t be anything like the ‘real stuff’.