The general concept of “fasting” in the Oriental Churches is relatively simple and differs from the highly legalized practice of the Latin Church with which most people (even, sadly, a lot of Maronites) are more familiar. IOW, fasting and abstaining were traditionally considered one thing. When we speak of “fasting foods” we mean food prepared without meat or dairy. Most traditional Levantine “fasting foods” are based on dried beans, lentils, onions, rice, and seasonal vegetables. To my knowledge, we never excluded olive oil, as do at least some Greeks. (Whether fin fish are permitted depends on interpretation – and location – but mollusks, crustaceans, and cephalopods – being the “dregs of the catch” – were allowed.)
The more traditional observance is as stated in the link and posted in text by MorEphrem. Those rules are a lessening of the stricter ones that preceded them. (There was at least one change prior, in 1598 or thereabouts.) In any case, even with older, stricter, rules, Saturdays, Sundays, and Feast Days were always exempt. Of course in those days meat was a rarity, so it would likely not have been on the table very often anyway. Dairy was far more available and was permitted on those days.