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Step into the Homesteading world of Beitmouneh's Services
Step into the Homesteading world of Beitmouneh’s Services, where every jar, spice, and package tells a story of Lebanese mountain homesteading. Immerse yourself in a symphony of flavors, textures, and aromas meticulously crafted to transport you to the heart of our culinary heritage.
Preserved Delicacies in Mason Jars
Unlock a treasure trove of taste with our curated collection of preserved delights, each encapsulated in charming mason jars. Our commitment to authenticity ensures that every jar is a testament to the fertile soils and pristine landscapes of Lebanon.
Extra Virgin Olive Oils From Lebanon, Known For Their Rich Flavor & Quality.
Artisanal flavored olive oils, infused with herbs and spices to complement your preserved foods.
Mediterranean cultures have used Extra Virgin Olive Oil (EVOO) as the only source of cooking oil for centuries, with their diet showing the highest amount of scientifically proven health benefits. Actually, BeitMouneh EVOO is a “Super food” and a booster of the nutritional density of your diet and in turn of your health.
The health benefits of olive oil have been attributed to its antioxidant and anti-inflammatory properties. In fact, observational studies have shown a link between lower risks of cardiovascular disease, some cancers, and even dementia in people who consume higher amounts of olive oil than those who use little or none.
EVOO does offer something extra that regular olive oil does not. Extra-virgin olive oil is pressed mechanically from ripe olives and processed without high heat or chemical solvents. This protects chemicals in the oil called phenols. In contrast, regular, highly processed olive oils lose these chemicals. Small laboratory-based experiments suggest that higher concentrations of phenols may provide extra antioxidant effects. Even so, there are no definitive studies that show extra-virgin olive oil has a greater ability than refined oil to prevent heart problems, cancer or other diseases.
In 1046, the Holy Roman Emperor Henry III was given a silver bottle containing a celebrated vinegar while passing through a town on his way to his coronation. The record of this visit is thought to be the first written reference to balsamic vinegar.
Today, balsamic vinegar is known to cooks around the world and available to shoppers everywhere.
Traditional balsamic is not a cooking ingredient, heating it will kill its distinctive bouquet and it would be wasted as an ingredient in a salad dressing.
Instead, use it where it can shine.
- Try putting a few drops on fresh berries, Parmigiano-Reggiano cheese, or creamy desserts like panna cotta, zabaglione, or vanilla ice cream.
- Traditional balsamic can be used at the end of the cooking.
It’s excellent drizzled over traditional veal scaloppine, a rich risotto, or the Italian stew bollito misto. - It’s also great over grilled meats and seafood.
- Add about a teaspoon per person just before serving to get the best of its flavor.
In Italy really good balsamic is also drunk as a palette cleanser, aperitif or digestif, especially on special occasions such as weddings. The name “balsamic” connotes the vinegar’s original use as a tonic, or “balm”.
The health benefits of olive oil have been attributed to its antioxidant and anti-inflammatory properties. In fact, observational studies have shown a link between lower risks of cardiovascular disease, some cancers, and even dementia in people who consume higher amounts of olive oil than those who use little or none.
EVOO does offer something extra that regular olive oil does not. Extra-virgin olive oil is pressed mechanically from ripe olives and processed without high heat or chemical solvents. This protects chemicals in the oil called phenols. In contrast, regular, highly processed olive oils lose these chemicals. Small laboratory-based experiments suggest that higher concentrations of phenols may provide extra antioxidant effects. Even so, there are no definitive studies that show extra-virgin olive oil has a greater ability than refined oil to prevent heart problems, cancer or other diseases.
Pickles, or cucumbers preserved in vinegar, do more than add a crunchy, tangy bite to your favorite sandwich or burger.
Pickled
cucumbers also pack loads of vitamins and minerals in their vinegary
brine. Cucumbers are native to India, where they’ve been eaten since
before written history.
Like most vegetables, pickles are almost
all water and have very little fat or protein. They also have a high
concentration of vitamins because the salty brine draws out the water
from the pickles.
Health Benefits of Pickles:
Help in digestion.
Fight diseases. high in an antioxidant called beta-carotene.
May ease muscle cramps.
Curb sugar spikes.
Reduce cell damage.
Aid weight loss.
Dive Into A World Where Every Dish Tells A Story Of Homegrown Flavors, Nurtured With Love And A Commitment To Your Well-being.