First Press Dinner

An unforgettable evening celebrating the arrival of the season's first cold-pressed extra virgin olive oil.

Guests gathered around the table for a specially curated five-course Levantine dinner, where each dish was thoughtfully designed to showcase the vibrant flavours and exceptional quality of Beît Ballout's newest harvest. From the first pour to the final course, the menu highlighted the versatility of fresh extra virgin olive oil and its central role in Levantine cuisine.

Throughout the evening, guests learned about the journey from grove to table, the significance of the annual harvest, and the meticulous process behind producing single-estate extra virgin olive oil. Stories of family, tradition, and the rhythms of the olive season accompanied every course, creating an experience that went beyond the meal itself.

A sold-out celebration of food, heritage, and hospitality, the First Press Dinner marked the beginning of a new harvest and the shared excitement of gathering around the table to experience it together. It was an evening of exceptional flavours, meaningful conversations, and lasting memories.