Baino, Lebanon - The Middle East may be famous for its black gold but on its western boundary not far from the Mediterranean Sea, the oil is flavourful and goes well with crispy bread.

Just beyond the Chuoar Valley waves of stone and scrub meander all the way to the horizon and the afternoon sun glistens through the olive groves of Youssef Fares and his family.

Lebanon, a small strip of land between the Mediterranean Sea and Syria, was once known as the Switzerland of the Middle East. Since it signed a free trade agreement with Lebanon several years ago, Switzerland is now helping farmers like Fares put the organic label on their bottles.

Back in November I took a spur of the moment trip to Lebanon. I arrived on a Saturday and it was cold and rainy: an inauspicious start to what would become one of my most memorable trips.

I ended up travelling solo up the coast and into the Bekaa Valley, visiting ruins and castles before jumping for a day to Damascus.

One of the highlights was a trip north with Youssef, flatmate of Charbel, my Couch Surfing host. Youssef is a fifth-generation olive grower and produces the most delicious organic olive oil.

I ended up with three litres but better yet, a story. It's here.