In an exclusive interview with GIZ Lebanon, Balsam Abou Shacra, founder of Turas, discusses the company’s journey of blending tradition with innovation to address challenges in Lebanon’s olive sector. Turas transforms surplus olives into a unique paste, creating new market opportunities for local farmers. With support from GIZ and Berytech, Turas is revitalizing Lebanon’s olive heritage while driving sustainable growth.
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Ingredients: 2 cups cucumber, diced 2 cups cherry tomatoes, halved 1 red onion, thinly sliced 1 bell pepper, diced (red or yellow) 1/2 cup olives, pitted and halved 1/4 cup Turas olive paste 1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon dried oregano Salt and pepper, to taste 1/4 cup feta cheese, crumbled (optional) Fresh parsley, chopped (for garnish) Instructions: Prepare the vegetables: Dice the cucumber, halve the cherry tomatoes, slice the red onion, and dice the bell pepper. Halve the Kalamata olives and set aside. Make the dressing: In a small bowl, whisk together olive paste, extra virgin olive oil, red wine vinegar, oregano, salt, and pepper until smooth. Assemble the salad: In a large bowl, combine the diced cucumber, halved tomatoes, sliced onion, diced bell pepper, and Kalamata olives. Add the olive paste dressing
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Ingredients: 1 tablespoon kosher salt + 1 teaspoon, divided 6 ounces whole wheat angel hair pasta (or spaghetti, such as DeLallo) 4 cloves garlic, minced 2 cups grape or cherry tomatoes, halved 1 can quartered artichoke hearts (14 ounces), drained 1 can whole pitted black olives (6 ounces), drained and halved 3 tablespoons good-quality olive oil 1/2 teaspoon ground black pepper 1/4–1/2 teaspoon crushed red pepper flakes 1/4 cup freshly squeezed lemon juice (about 1 lemon) 1/4 cup freshly grated Parmesan cheese 1/4 cup fresh Italian parsley, chopped 2 tablespoons olive paste (or more to taste) Instructions: Cook the pasta: Bring a large pot of water to a boil. Add 1 tablespoon of kosher salt. Cook the whole wheat angel hair pasta (or spaghetti) according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Sauté the
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Ingredients ¼ cup extra virgin olive oil ¼ cup golden balsamic vinegar ⅛ cup Private Selection Whole Grain Garlic Mustard 1 ½ tablespoons balsamic vinegar 3 cloves garlic , pressed or minced Juice of ½ lemon 1 heaping tablespoon chopped fresh herbs , such as rosemary or thyme 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper Serve with Olive Paste Instructions Prepare the chicken: Trim any excess fat from the chicken breasts. Place them in a bowl or a large resealable plastic bag. Make the marinade: In a small bowl, whisk together olive oil, balsamic vinegar, mustard, garlic, lemon juice, herbs, salt, and pepper. Marinate the chicken: Reserve half of the marinade in a separate bowl. Pour the remaining marinade over the chicken in the bowl or bag. Seal and refrigerate for at least 30 minutes or up to overnight, turning occasionally. Preheat the grill: Heat one side of the grill to high and leave the other side off. Grill
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Ingredients: 4 pieces of bread 1 large tomato (sliced) 1 ounce crumbled feta ¼ cup hummus Lettuce Turas Olive Paste Instructions: Prepare the Bread: Lightly toast the bread if desired for extra crunch. Spread the Base: Generously spread hummus on one side of each bread slice. Layer the Ingredients: Add a layer of lettuce leaves. Place the tomato slices evenly on top. Sprinkle the crumbled feta cheese. Drizzle or spread Turas Olive Paste over the toppings for a rich, bold flavor. Assemble the Sandwich: Top with the remaining bread slices. Gently press to hold the layers together. Serve and Enjoy: Slice the sandwich in half and serve immediately. Perfect for a quick, flavorful meal or snack! Bon Appetit
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Ingredients: A ball of frozen pizza dough Cornmeal or polenta for the peel so the dough will slide off onto the pan or stone Wild Mushroom Mix or Button and Crimini Mushrooms Shallot, thinly sliced Garlic, thinly sliced Herbs such as Thyme, Oregano, Basil, Savory or Rosemary, minced Turas Squeezable Olive Paste Fresh Mozzarella (Other cheeses that melt well would work here. Fontina or Teleme would be good. I have even used blue cheese with this pizza.) Grated Parmesan or other dry grating cheese (Some options here would be Vella Dry Jack, Asiago, Grana Padano, etc.) Micro-greens (Baby Arugula is a good substitute if micro-greens are not available.) Instructions: Serve warm, topped with grated Parmesan or crumbled feta cheese if desired. Take that frozen pizza dough you picked up at your local market and let it defrost overnight in the refrigerator.
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Ingredients Olive oil (for cooking) 1/2 tsp chili flakes 1/2 onion, diced 3 garlic cloves, minced 1 fistful spinach (washed) Salt and pepper, to taste 4 cups cauliflower florets 8 Brussels sprouts, halved 8 cremini mushrooms, sliced 3/4 cup cooked chickpeas 1/2 cup Turas Olive Paste Instructions Cook the pasta: Boil fusilli in salted water according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water. Sauté the aromatics: Heat a large skillet over medium heat and add a drizzle of olive oil. Sauté diced onion and minced garlic until soft and fragrant (about 2 minutes). Cook the veggies: Add cauliflower florets, Brussels sprouts, and mushrooms to the skillet. Season with salt, pepper, and chili flakes. Cook for 8–10 minutes, stirring occasionally, until tender. Add spinach and chickpeas: Stir in the spinach and cooked chickpeas. Cook for
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