Simple Recipes with a High-Quality EVOO!

By Beît Ballout·July 16, 2026 · 3 min read

Hi friends,

In the culinary world, one of the highest honours is letting a single ingredient take centre stage. Why?

Well, if that single ingredient is made well, it can carry the entire dish without needing to add other things to make it “pop.” In Levantine cooking, this is very much true. Some salads are served with just tomatoes, olive oil, and salt.

Simple - yes, but oh-so-delicious. So, in homage of Levante cooking, let’s carry this philosophy with us in this article on recipes today!

Our Beît Ballout extra-virgin olive oil, boasts as creamy, buttery, balanced, and complex flavour. This is a result of our olive variety (Nabali), and our process. It’s a great addition to yogurts, dips, and yes, even our new favourite vanilla ice-cream!

For today’s recipe idea, we want to introduce you to a Levante favourite: Labneh. Used as a spread, a dip, and even a compliment to meats, and salads.

Dollop, spread or dip.

1. Labneh with Olive Oil & Za’atar or Sumac

A classic that takes 2 minutes.

Ingredients
- Labneh: In Singapore, this is often difficult to come by. Labneh in the Levante is typically sour, and thicker than what we find in our supermarkets here. But, it’s not, impossible.
  
  This is what we would reach for here:
  - Annie’s Yogurt: You can find this in little farms. It’s a local company that makes all their yogurt right here on our little island!
- Extra virgin olive oil: You can use our Beît Ballout olive oil if you want a creamy feel, or you can reach for our Picual olive variety that’s a little more punchy! The choice is yours.
- Za’atar or Sumac: Depending on your preference. Personally, we are loving the sumac - it’s citrus taste cuts right through the diary. A wonderful combination. Just sprinkle some on-top!
  
  Our sumac is fresh from the West Bank!
- Warm pita bread or sliced cucumbers or carrots!
Method
1. Spread labneh onto a plate.
2. Create a small well with the back of a spoon.
3. Pour generously with olive oil.
4. Sprinkle sumac over the top.
5. Serve with warm pita, or sliced cucumbers or carrots.

The Health Benefits

High in protein, which supports muscle recovery and satiety.
Contains probiotics that may support gut health. (It’s important to get a good yogurt to combine our EVOO with!)
Good source of calcium for bone health.
Provides healthy fats that help keep you full.

Olive Oil

Especially extra-virgin olive oil, which is rich in antioxidants and anti-inflammatory compounds.

Rich in heart-healthy monounsaturated fats.
Contains polyphenols that help combat oxidative stress.
May support cardiovascular health and healthy cholesterol levels.
Helps your body absorb fat-soluble vitamins (A, D, E, and K).

Sumac

Sumac is a tangy spice made from dried berries.

Rich in antioxidants, including polyphenols and flavonoids.
Traditionally used to aid digestion.
May help reduce inflammation.
Some studies suggest it may support healthy blood sugar regulation.

Together

When eaten together:

Protein (labneh) + healthy fats (olive oil) = longer-lasting energy and greater fullness.
Olive oil and sumac provide a powerful dose of antioxidants.
The healthy fats in olive oil help carry and absorb some of the beneficial plant compounds in sumac.

A traditional serving of labneh topped with high-quality extra-virgin olive oil and sumac is a balanced snack or meal component that provides protein, healthy fats, beneficial bacteria, and antioxidant-rich plant compounds. all from minimally processed ingredients.

We’d love to know how you enjoy this levantine breakfast,

This is how we would normally eat it (it’s the little white thing accompanying all these yummy simple ingredients), and in-fact is apart of our breakfast routine when we’re back in Lebanon for olive picking season.