{"id":142,"date":"2022-04-19T10:35:51","date_gmt":"2022-04-19T10:35:51","guid":{"rendered":"https:\/\/demosites.royal-elementor-addons.com\/personal-blog-v2\/?page_id=142"},"modified":"2025-10-21T17:36:51","modified_gmt":"2025-10-21T17:36:51","slug":"environ-2","status":"publish","type":"page","link":"https:\/\/saveurduliban.com\/fr\/about-2\/","title":{"rendered":"A propos de"},"content":{"rendered":"
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\u00c0 PROPOS DE NOUS<\/span><\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Saveurs du Liban<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Fond\u00e9e en 2022 \u00e0 Amioun, au Liban, et \u00e0 Montr\u00e9al, Saveurs du Liban est une entreprise familiale qui offre des produits biologiques cultiv\u00e9s au Liban, pr\u00e9par\u00e9s de mani\u00e8re \u00e9thique dans le plus grand respect de l'environnement et m\u00e9lang\u00e9s selon des recettes traditionnelles. <\/p>

La gamme de produits fins Saveurs du Liban comprend des \u00e9pices, des condiments, des vinaigres, des eaux florales, des m\u00e9lasses, des huiles, disponibles selon les saisons. Nos tes tomates, les pommes, les olives, les grenades et le thym sont cultiv\u00e9s sans pesticides, cueillis \u00e0 la main, m\u00e9lang\u00e9s sans produits chimiques, agents artificiels, \u00e9mulsifiants ou amidon, et mis en bouteille dans du verre ou de l'acier inoxydable.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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L'histoire de notre huile d'olive<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Lors de la visite du village de Amioun<\/strong>, Les oliviers qui s'\u00e9tendent \u00e0 perte de vue donnent imm\u00e9diatement le ton. Avec plus de 2,5 millions d'arbres<\/strong>, dont certains sont sup\u00e9rieurs \u00e0 1 000 ans d'\u00e2ge<\/strong>, On peut donc dire que l'huile d'olive coule dans les veines des habitants de la r\u00e9gion !<\/p>\n

Ces arbres produisent des olives appel\u00e9es \u2018Ayrouni\u2019<\/strong>, et chaque arbre produit environ 5 \u00e0 10 litres d'huile d'olive<\/strong>, En fonction de son \u00e2ge et des pr\u00e9cipitations. Les m\u00e9thode traditionnelle de pressage \u00e0 froid<\/strong> L'huile d'olive au Liban est toujours fabriqu\u00e9e avec de l'huile d'olive. moulins \u00e0 pierre<\/strong> qui sont utilis\u00e9s depuis plus de dix ans. 6 000 ans<\/strong>. La r\u00e9colte est \u00e9galement ancr\u00e9e dans la tradition : il faut une journ\u00e9e enti\u00e8re \u00e0 trois personnes pour cueillir \u00e0 la main les olives de quinze arbres seulement.<\/p>\n

Qu'est-ce qui fait que Huile d'olive libanaise<\/strong> si pris\u00e9e est son \u00e9quilibre unique entre amertume, piquant et fruit\u00e9<\/strong>, aux riches ar\u00f4mes herbac\u00e9s. Lorsqu'elle est extra vierge et fra\u00eechement press\u00e9e, elle pr\u00e9sente souvent des notes de tomates vertes, herbe fra\u00eeche, amandes crues ou figues<\/strong>, Il s'agit de vari\u00e9t\u00e9s anciennes qui ont prosp\u00e9r\u00e9 \u00e0 Amioun pendant des si\u00e8cles.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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L'or blanc du Liban : Fleur de Sel <\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Saveurs du Liban importe le sel directement de la mer sur les tables des Montr\u00e9alais : le sel fin, le gros sel et la fleur de sel, qui est fabriqu\u00e9e \u00e0 partir de la couche sup\u00e9rieure du sel, la premi\u00e8re \u00e0 \u00eatre r\u00e9colt\u00e9e. Ce sel libanais d'Anfeh est de haute qualit\u00e9, propre et contient naturellement des \u00e9l\u00e9ments \u00e9quilibr\u00e9s, sans additifs, et n'a subi aucun raffinage suppl\u00e9mentaire. En fait, il est plus sal\u00e9 et a un go\u00fbt particuli\u00e8rement agr\u00e9able.<\/p>

En direction d'Amioun, au nord du Liban, on longe la c\u00f4te m\u00e9diterran\u00e9enne et on tombe sur un charmant village c\u00f4tier : Anfeh et ses magnifiques marais salants, pr\u00e9sents dans toute leur splendeur depuis plus de 3 000 ans. Leur origine remonte \u00e0 l'\u00e9poque ph\u00e9nicienne et ils ont \u00e9t\u00e9 utilis\u00e9s pendant les p\u00e9riodes grecque, romaine, byzantine et ottomane. Le sel \u00e9tait produit selon des m\u00e9thodes traditionnelles, par \u00e9vaporation de l'eau de mer dans des bassins creus\u00e9s dans la roche calcaire du littoral. Aujourd'hui, quelques familles de la r\u00e9gion perp\u00e9tuent cette tradition en r\u00e9coltant le sel \u00e0 la main chaque \u00e9t\u00e9, entre juin et septembre.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

\u00c0 PROPOS DE NOUS Saveurs du Liban Fond\u00e9e en 2022 \u00e0 Amioun, au Liban, avec une succursale \u00e0 Montr\u00e9al, Saveurs du Liban est une entreprise familiale qui propose des produits biologiques cultiv\u00e9s au Liban, pr\u00e9par\u00e9s de mani\u00e8re \u00e9thique dans le plus grand respect de l'environnement et m\u00e9lang\u00e9s selon des recettes traditionnelles. La gamme de produits fins de Saveurs du Liban comprend des \u00e9pices, des condiments, des vinaigres, des eaux florales, des m\u00e9lasses, des huiles, disponibles selon les saisons. Nos tomates, pommes, olives, grenades et thym sont cultiv\u00e9s sans pesticides, cueillis \u00e0 la main, m\u00e9lang\u00e9s sans produits chimiques, agents artificiels, \u00e9mulsifiants ou amidon, et mis en bouteille dans du verre ou de l'acier inoxydable. L'histoire de notre huile d'olive Lorsque l'on visite le village d'Amioun, les oliveraies qui s'\u00e9tendent \u00e0 perte de vue donnent imm\u00e9diatement le ton. Avec plus de 2,5 millions d'arbres, dont certains ont plus de 1 000 ans, on peut dire que l'huile d'olive coule dans les veines des habitants ! Ces arbres produisent des olives appel\u00e9es \u2018Ayrouni\u2019, et chaque arbre donne environ 5 \u00e0 10 litres d'huile d'olive, en fonction de son \u00e2ge et de la pluviom\u00e9trie. Au Liban, la m\u00e9thode traditionnelle de pressage \u00e0 froid de l'huile d'olive est toujours appliqu\u00e9e \u00e0 l'aide de moulins en pierre utilis\u00e9s depuis plus de 6 000 ans. La r\u00e9colte est \u00e9galement ancr\u00e9e dans la tradition : il faut une journ\u00e9e enti\u00e8re \u00e0 trois personnes pour cueillir \u00e0 la main les olives d'une quinzaine d'arbres seulement. Ce qui rend l'huile d'olive libanaise si pris\u00e9e, c'est son \u00e9quilibre unique entre l'amertume, l'\u00e2cret\u00e9 et le fruit\u00e9, avec de riches ar\u00f4mes herbac\u00e9s. Lorsqu'elle est extra vierge et fra\u00eechement press\u00e9e, elle pr\u00e9sente souvent des notes de tomates vertes, d'herbe fra\u00eeche, d'amandes crues ou de figues, refl\u00e9tant les vari\u00e9t\u00e9s anciennes qui prosp\u00e8rent \u00e0 Amioun depuis des si\u00e8cles. L'or blanc du Liban : Fleur de Sel Saveurs du Liban importe du sel directement de la mer sur les tables des Montr\u00e9alais : sel fin, gros sel et fleur de sel, qui est fabriqu\u00e9e \u00e0 partir de la couche sup\u00e9rieure du sel, la premi\u00e8re \u00e0 \u00eatre r\u00e9colt\u00e9e. Ce sel libanais d'Anfeh est de haute qualit\u00e9, propre et contient naturellement des \u00e9l\u00e9ments \u00e9quilibr\u00e9s, sans additifs, et n'a subi aucun raffinage suppl\u00e9mentaire. En fait, il est plus sal\u00e9 et a un go\u00fbt particuli\u00e8rement agr\u00e9able. En direction d'Amioun, au nord du Liban, vous longez la c\u00f4te m\u00e9diterran\u00e9enne et tombez sur un charmant village c\u00f4tier : Anfeh et ses magnifiques marais salants, pr\u00e9sents dans toute leur splendeur depuis plus de 3 000 ans. Leur origine remonte \u00e0 l'\u00e9poque ph\u00e9nicienne et ils ont \u00e9t\u00e9 utilis\u00e9s pendant les p\u00e9riodes grecque, romaine, byzantine et ottomane. Le sel \u00e9tait produit selon des m\u00e9thodes traditionnelles, par \u00e9vaporation de l'eau de mer dans des bassins creus\u00e9s dans la roche calcaire du littoral. Aujourd'hui, quelques familles de la r\u00e9gion perp\u00e9tuent cette tradition s\u00e9culaire en r\u00e9coltant le sel \u00e0 la main chaque \u00e9t\u00e9, entre juin et septembre.\u00a0<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-142","page","type-page","status-publish","hentry"],"blocksy_meta":[],"yoast_head":"\nAbout - Saveurs Du Liban<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/saveurduliban.com\/fr\/environ-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"About - Saveurs Du Liban\" \/>\n<meta property=\"og:description\" content=\"ABOUT US Saveurs Du Liban Founded in 2022 in Amioun, Lebanon, with a branch in Montreal, Saveurs du Liban is a family business offering organic products grown in Lebanon, prepared ethically with the utmost respect for the environment and blended according to traditional recipes.  The Saveurs du Liban range of fine products includes spices, condiments, vinegars, flower waters, molasses, oils, available according to the seasons. Our tomatoes, apples, olives, pomegranates, and thyme are grown without pesticides, picked by hand, blended without chemicals, artificial agents, emulsifiers or starch, and bottled in glass or stainless steel. The Story Behind Our Olive Oil When visiting the village of Amioun, olive groves stretching as far as the eye can see immediately set the tone. With more than 2.5 million trees, some of which are over 1,000 years old, it\u2019s fair to say that olive oil runs in the veins of the locals! These trees produce olives called \u2018Ayrouni\u2019, and each tree yields about 5 to 10 litres of olive oil, depending on its age and rainfall. The traditional method of cold pressing olive oil in Lebanon is still carried out with stone mills that have been in use for over 6,000 years. Harvesting is equally rooted in tradition: it takes three people a full day to hand-pick olives from just fifteen trees. What makes Lebanese olive oil so prized is its unique balance of bitterness, pungency, and fruitiness, with rich herbaceous aromas. When extra virgin and freshly pressed, it often carries notes of green tomatoes, fresh grass, raw almond, or figs, reflecting the ancient varieties that have flourished in Amioun for centuries. Lebanon’s White Gold: Fleur de Sel Saveurs du Liban imports salt directly from the sea to the tables of Montrealers: fine salt, coarse salt and fleur de sel, which is made from the top layer of salt, the first to be harvested. This Lebanese salt from Anfeh is high quality, clean, and naturally contains balanced elements, no additives, and has undergone no additional refining. In fact, it is saltier and has a particularly pleasant taste. Heading towards Amioun in northern Lebanon, you drive along the Mediterranean coast and come across a charming coastal village: Anfeh and its magnificent salt marshes, which have been there in all their splendour for over 3,000 years. Their origins date back to Phoenician times and they have been used throughout the Greek, Roman, Byzantine and Ottoman periods. Salt was produced using traditional methods, evaporating seawater in basins carved into the coastal limestone rock. 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