Extra Virgin Olive Oil Sugar Cookies
These cookies are light and smooth, not overly sweet and perfect with a cappuccino or milk. They are beautiful with our Sidi Bou Original EVOO but if you like the fresh taste of lemon try using our Lemon Infused EVOO.
- 3 cups white flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Sea Salt
- 1 cup Sugar
- 2 eggs
- 1/2 cup Sidi Bou Extra Virgin Olive Oil (try Organic, Original or mix 1/4 cup Lemon infused and 1/4 cup Original)
- 1/2 cup milk
- 1 teaspoon Vanilla Extract
Preheat oven to 375F.
Mix flour, baking powder and salt together in bowl and set aside. Mix eggs and sugar together, then add Olive Oil, mild and Vanilla. Mix dry ingredients in. Refrigerate for at least 2 hrs until firm.
When dough is firm enough to roll, roll out to about 1/2″ thick and cut into shapes. You can use flour for rolling but since these cookies are not very sweet to begin with, we like rolling them with powdered sugar.
Bake on cookie sheet lightly oiled with EVOO for 10-14 minutes until lightly brown. May take less or more time depending on how thick they are rolled.
Enjoy with friends and family!
Happy New Year! This is the recipe for Tunisian Salad – you’ll find it on our table at least three nights per week. It’s delicious and healthy. If you’re not concerned about calories, double the EVOO. The more the better! I also usually double this recipe so that I have some left over for the next meal. Try to make at least one hour ahead because it’s better if it has a little time to marinate.
- 1 large cucumber chopped into small pieces. I partially peel it, you can peel it or not depending on what you like. Then I slice it and then cut each slice into 6 pieces.
- 3 roma tomatoes chopped into small pieces about the same size as the cucumber
- Juice of 1 small lemon (about 3 tablespoons)
- 1/4 cup Sidi Bou Organic EVOO – also good with garlic, fine herbs or citrus infused
- 2 Tablespoons of finely chopped onion
- 2 Tablespoons of finely chopped green pepper
- 2 tablespoons of chopped parsley
- 1 tablespoon of chopped mint. If you don’t have fresh mint you can use very finely ground dried mint, about 1/2 tablespoon instead
- Salt and Pepper to taste
- Canned Tuna packed in Olive Oil
- 1 hardboiled egg sliced
Mix together Olive Oil, Lemon Juice and mint. Then add cucumber, tomato, pinion, green pepper and parsley. Mix well and salt and pepper to taste. If you’d like Tuna and Hard Boiled Egg arrange on top before serving. Enjoy!!
Tunisian Salad garnished with tuna and hardboiled eggs
Mmmm, Olive Oil and Chocolate! Lately I’ve really enjoyed baking with EVOO. It adds a moistness and a richness to desserts that is sinful. I had trouble finding a good Chocolate Evoo cake recipe until one day I said, what the heck, I’ll just use a mix. It turned out fantastic and I only had to wash one bowl. I used Ghiradelli but you could use whatever brand you like and you could also use our Original Olive Oil if you don’t like orange chocolate.
- 1 box Ghiradelli Triple Chocolate Brownie Mix
- 1/3 cup water
- 1/3 cup Sidi Bou Orange Infused EVOO (you can also use Original if you don’t like the Orange flavor)
- 1 egg
Preheat Oven to 325. Lightly oil 8×8 or 9×9 pan with EVOO.
Mix egg, Olive Oil and water together. Then add mix. Stir until well blended. Pour into pan and bake for 45-55 minutes. Enjoy!
Cranberry Pumpkin Bread made with SidI Bou Extra Virgin Olive Oil
I love pumpkin bread and this one is moist and decadent especially when you eat warm drizzled with Extra Virigin Olive Oil instead of butter. Our two year old LOVES IT!
- 2 1/4 cups all-purpose flour (I often substitue up to half as whole wheat flour)
- 1 Tablespoon Pumpkin Pie Spice (cinnamon, nutmeg and allspice)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 and 1/2 cups sugar
- 1 15-ounce can pumpkin puree
- 1/2 cup Mediterranean Drizzles Orange Infused EVOO or Original EVOO
- 1 cup dried cranberries
- 1 cup walnuts (chopped)
Preheat oven to 350 degrees. Grease and flour 2 9x5inch loaf pans (or 4 mini loaf pans).
In a mixing bowl combine flour, pumpkin pie spice, baking powder and salt.
Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat just until blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
Bake in preheated oven for 50-60 minutes. If using mini-loaf pans, start checking bread after 25 minutes. Slice, eat, and drizzle Orange Infused EVOO over it. Share with friends or eat the whole loaf!
Mediterranean Drizzles Open House – 12/6/13
On Friday we hosted a holiday open house for our neighbors, friends and family. We offered tastings of all of our EVOOs as well as some dishes made with our different flavors of EVOO. It was a lot of fun for us and for all who had the chance to attend.
Here are a couple of shots:
That’s us! Anis and Nicole Atallah
Chocolate Cake, Tapenades and Bruschetta all made with our EVOO!