Category Archives: Recipes

Black Bean and Corn salad

Black Bean and Corn Salad

Yum, I can eat this salad by the bowlful, it’s great over mixed greens and probably best eaten as a dip with salty tortilla chips.  It’s simple and healthy.  Try using garlic or citrus infused olive oil for more flavor.

Ingredients:

2 c frozen corn
1 can black beans – drained and rinsed
¾ c chopped red pepper
¼ c chopped red onion
1 sm chopped fine jalapeño
4 tbsp fresh lime juice
3 tbsp Extra Virgin Olive Oil
¼ tsp cumin
salt and pepper to taste
¼ c finely chopped cilantro over the top just before serving

Directions:

Mix all ingredients together and enjoy!

Black Bean and corn salad

Homemade Paella

Paella

 

Ahhh, summer always reminds me of Paella.  The quintessential Spanish dish.  Slightly crunchy rice and tangy, lemon-drenched seafood.  A dish I never thought I could make.  But turns out it’s not that difficult.

You can make Paella with whatever meat and vegetables you choose, traditionally it is a little like Jambalaya with shrimp, sausage, chicken and mussels.  However use whatever you like or whatever looks good at your local market.

At first the recipe looks overwhelming but be persistent, I believe in you.

First find a good skillet, if you have cast iron or aluminum use it, if you only have nonstick the rice might not get as crispy on the bottom but the paella will still be delicious.

A few more attempts and I'm hoping mine looks this good!

A few more attempts and I’m hoping mine looks this good!

Ingredients:

1/2 lb of shrimp

2 chicken thighs cut into bite size pieces

2 links of spicy sausage of your choice

4 tbsp Extra Virgin Olive Oil divided

2 pinches of Spanish Saffron soaked in 1/4 cup water for 15-30 minutes

4 cups of chicken broth

4 cloves of garlic finely chopped

1 medium onion medium chopped

1 green or red bell pepper finely chopped

2 tomatoes finely chopped (or one can of diced tomatoes, drained)

1 tsp Spanish Paprika

2 tsp dried oregano

1 tbsp of red pepper flakes

2 cups of short grain white rice

1 bunch of parsley, chopped

1/4 cup of fresh squeezed lemon juice

lemon wedges for serving

 

Directions:

Clean, shell and devine your shrimp.  Set aside.

In your paella pan first saute chicken in 2 tbsp of olive oil over medium high heat, about 4 minutes on each side or until browned.  Set aside.

Next in same pan saute your sausage over medium high heat, about 8 minutes or until browned.  Set aside.

Combine saffron and broth in saucepan and simmer but do not boil.

In paella pan saute 2 tbsp olive oil (you can use more if you’d like), onion, peppers and garlic over medium heat until browned about 10 minutes.  Then add paprika, oregano, red pepper and rice.  Saute for another five minutes until rice starts to brown.  Then add tomatoes, parsley, broth, chicken and sausage.  Bring to low boil and allow to simmer covered for about 10-15 minutes.  Do not stir.  Nestle shrimp and/or mussels into top of rice when liquid is almost gone and simmer for another 5 minutes.

If rice is still hard but liquid is all absorbed you can add a little hot water and allow to simmer 5 more minutes..

When liquid is all gone and rice is chewy remove from heat and sprinkle with lemon juice.  Allow to stand covered for 10 minutes (if you can wait!) and then eat.  Garnish with lemon wedges if you like.

You can also add peas, green beans or any other meats or vegetables you have on hand.  It’s great with infused olive oils as well.  This makes enough for 6-8 people.

Try it and send us your pictures on Facebook!

mother's day gift, gifts for mom, gifts for cooks, gifts for mother's day

Mother’s Day Gifts for the Cooks in Your Life

Ahh, mom.  After all she’s done for you what can you possibly get her for Mothers Day?  You can’t give back the countless hours, sweat and tears that she put into creating you, but you can make her understand that you would if you could.

Mother’s Day is about showing the women in your life how much you appreciate everything that they do and how much you care.   This year take five minutes to give her something that shows true thought instead of picking up flowers that will wilt in a day or chocolates which (at least around our house) tend to disappear even faster than flowers.

Personalized Olive Oil not only shows thought but she will actually use it and enjoy it for the next several months. Trust me, she will be touched!  Olive Oil is perfect for the women in your life that enjoying cooking and those that just enjoy eating.  It is healthy, sophisticated and fun.

Mediterranean Drizzles has many different gift sets to choose from.  Plus, every olive oil bottle’s label is 100% customizable, meaning the gift set you buy will be different and unique, and perfectly match the recipient’s personality.

mother's day gift, gifts for mom, gifts for cooks, gifts for mother's dayThe Marsa gift basket will satisfy her chef aspirations and will put her in prime position to create the flavorful and elegant cuisine of her dreams.  It comes with:

  • Your Choice of Three Different Infused Olive Oils
  • Breadsticks made with Extra Virgin Olive Oil
  • Wild Mushroom Linguine pasta
  • Tomato, Spinach and Garlic Linguine pasta
  • Artisan baked Crackers made with Olive
  • Artichoke Tomato Bruschetta Jar

mother's day gift, gifts for mom, gifts for cooks, gifts for mother's day

 

The Tunis gift box is a must have for any woman who wants to get started seriously cooking. With four bottles of infused olive oil, customizable labels, and a reusable wooden case, this allows you to experiment with different infused Olive Oils in your dishes.

 

Now that you have some high-quality olive oil, here’s a recipe to get started.  And if mom doesn’t feel like baking, maybe you can bake it for her?  She’s bound to enjoy that!  Below is a recipe for Olive Oil Cake with a Blueberry Mascarpone Frosting. If that’s not the perfect start or end to Mother’s Day, we don’t know what is.

Ingredients

10760_olive_oil_cakeFor the cake:

  • 3/4 cup extra-virgin olive oil, plus extra for brushing
  • 5 large eggs separated, plus 2 additional whites
  • 3/4 cups sugar
  • 1 Meyer lemon, zested
  • 1/2 cup sweet sherry (recommended: Vin Santo)
  • 1 cup all-purpose flour
  • Pinch salt

For the topping:

  • 1 pint blueberries
  • 1 Meyer lemon, zested
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 1/4 cup water
  • 1 pint mascarpone

Directions

LR0301-1_Olive-Oil-Cake_s4x3.jpg.rend.sni12col.landscapeFor the cake:

  1. Preheat oven to 350 degrees F
  2. Line the bottom of a springform pan with parchment paper, and brush the sides with oil
  3. Combine the egg yolks, sugar and lemon zest
  4. Beat the eggs and sugar until they become very pale and thick and have doubled in size
  5. Slowly beat in the 3/4 cup of olive oil and sherry
  6. Gently stir in the flour using a wooden spoon
  7. Mix just until the flour is combined
  8. In a different bowl, beat all the egg whites with a pinch of salt until they form stiff peaks
  9. Using 1/3 of the egg white mixture at a time, fold into the egg yolk mixture
  10. Once all of the egg whites are combined, transfer the mixture to the prepared springform pan
  11. Bake in the preheated oven for 45 minutes or until a cake tester comes out clean and let cool

For the topping:

  1. Combine the blueberries, lemon zest, sugar, cinnamon and water in a saucepan
  2. Bring mixture to a simmer and cook for 20 to 30 minutes or until the berries have burst and the liquid has reduced to a jam consistency
  3. Remove cinnamon stick and discard. Cool completely before serving

Serve a slice of the cake with the blueberries and a dollop of mascarpone.

And don’t forget, that every single bottle of 100% extra virgin olive oil from Mediterranean Drizzles can become a gift with a customized label. Show your love this Mother’s day with a personalized gift that she can really put to use.

 

 

marconaalmondpesto

Spicy Cilantro Almond Pesto

olive oil, pesto uses, olive oil pesto

Pesto is a Mediterranean staple, and for good reason. If you’ve never marinated a piece of salmon or chicken or lamb with pesto before cooking, you’re truly missing out. Pesto is a great substitute for pasta sauce, a delicious salad dressing, a scrumptious addition to a sandwich, and perfect for dipping vegetables or bread as an appetizer.  Pesto is the perfect thing to always have available because it can make any good dish great.

download (1)Another great thing about pesto is that it’s completely customizable. Traditionally, pesto is made with pine nuts and unflavored olive oil. But the recipe below uses almonds instead of pine nuts and basil infused olive oil to give it a unique flavor. If you want, you can add parmesan or manchego cheese to the recipe, use cilantro instead of basil, or use red pepper infused olive oil instead of basil infused oil. There is no wrong way to make pesto. The key is to experiment and find the combination of flavors that you love.

Ingredients:

  • 3 cups lightly packed fresh basil leaves
  • 1 small stemmed and seeded jalapeño chili
  • 1/4 cup toasted almonds
  • 1 clove of garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon lightly packed finely grated lemon zest
  • 1/2 cup of Mediterranean Drizzles basil infused extra-virgin olive oil

thai_basil_pesto_ingredients

Directions:

  • Using a food processor combine the first six ingredients. Use pulse a few times to make a coarse puree.
  • With the motor running, slowly pour the basil infused olive oil through the feed tube. Stop processing when the  oil is completely blended in. If you want a finer, smoother consistency, continue processing until the pesto looks good to you.
  • Cover and refrigerate until you’re ready to use it.

dreamstime_1291381

Storage

This sauce is best if served within the hour, but it can be refrigerated in an airtight container with plastic wrap pressed directly onto its surface for up to 3 days. Or, freeze in one or more ziplock freezer bags for up to 3 months.

Send us your photos when you give this recipe a try via our Facebook, Twitter and Pinterest pages.

 

olive oil, health

12 Amazing DIY Beauty Uses For Olive Oil

Olive oil is for more than just cooking. There are hundreds of uses for olive oil outside of the kitchen. Real, pure, extra-virgin olive oil is rich in squalene, a natural emollient that is great for your nails, lips, hair, and skin. EVOO is also packed with Vitamins A & E, and polyphenols, which you might recognize from your favorite, expensive beauty products.

Not only does olive oil work, it’s also cheaper than what the big brands are selling you and it’s also free of potentially harmful chemicals. Why would you want to use a product with ingredients you can’t pronounce when you have a natural alternative that works just as well?

  1. Pre-shampoo Hair TreatmentOlive oil is full of the vitamins and minerals that your hair needs to be shiny and smooth. For the full effect, warm up the oil ahead of time to where it’s warm to the touch, but not hot. Then, apply it generously to your hair and scalp, leaving it in for 10-20 minutes. If you want to increase the effect, cover your head in a plastic bag and a towel to keep the moisture in while you wait. After that, shampoo it out and you’ll be left with shinier hair and fewer split ends.

  2. Remove Paint From Hair: If you’ve ever painted a room in your house, you know that the paint is just as likely to get in your hair as on the walls. But, instead of cutting out the paint or washing your hair for hours, just use olive oil. Take a cotton ball, dip it in olive oil, and gently rub it into your hair. Slowly, the paint will come off naturally, no scrubbing or scissors required.

  3. Makeup Remover: Olive oil can remove your makeup and moisturize your skin at the same time. Take a regular cotton pad and dab it in some olive oil. Then, just wipe the makeup off your face like you’d normally do. If you are wearing heavy amounts of makeup, olive oil is there for you too. Just massage the oil into your face, then wipe it off with a washcloth saturated with warm water. Repeat a couple of times if necessary and remember to be gentle, never treat your skin harshly. You can also use olive oil as a gentle eye makeup remover; it will easily remove even the waterproof makeup.

  4. Makeup Brush Cleaner: Women should clean their makeup brushes monthly. This helps get rid of leftover, dried product and is also sanitary. Mix together two parts antibacterial soap with one part olive oil, then use the mixture like regular soap. The added olive oil will keep your brushes from drying out, extending their life and saving you money.

  5. olive oil, beauty, DIY

    Acne Medication: Keep an open mind with this one. Normally, to clear up acne you’re trying to wash oil from your face, not put oil on your face. But, trust us, this works. Make a paste by mixing four tablespoons salt with three tablespoons olive oil. Pour the mixture onto your hands and fingers and scrub it on your face. Leave it on for a minute or two, then rinse it off with warm, soapy water. Do this daily for one week, then cut back to two or three times weekly. You should see a noticeable improvement in your acne.

  6. Lip Scrub: This one is perfect for those who suffer from dry and cracked lips. Mix together coarse sugar with a teaspoon of olive oil and apply it to your lips. You can also add a splash of lemon juice for added flavor and acidic exfoliating properties. The sugar will do the scrubbing while the olive oil will add vitamin A & D and moisturize.

  7. Nail Strengthener: Vitamins A & D are good for your nails. Soak your fingers or toes in a  warm olive oil bath for just five or 10 minutes to make your nails stronger. Do this treatment once or twice a week and enjoy strong, shiny and healthy nails!

  8. Shaving CreamThis happens more often than you might think. If you, or your husband/wife, runs out of shaving cream, no need to run to Walgreens with wet hair, just take a walk to the kitchen. Slather legs with olive oil before applying the blade and you’ll ward off razor burn and bumps with the help of this natural lubricant.

  9. Ear Wax Remedy: No need to stab yourself with cue tips every morning. If you have ear wax keeping you from hearing or just annoying you, the answer is actually really simple and easy. Putting a few drops in your ears before you go to bed for three or four consecutive nights will loosen up the wax, helping it come out on its own.

  10. Dry Skin Repair: Olive oil has everything you need to fix that dry, cracked, painful skin. For cracked heels, apply the olive oil after you exfoliate with a pumice stone. Remember to put on a pair of socks afterward to lock in the hydration. Olive oil won’t just fix your feet, it can also help heal eczema. Just apply the olive oil regularly to slowly stop your dry skin in its tracks.

  11. Diaper Rash: Your little one is going to live this. Because olive oil is completely natural, with no additives or chemicals, it’s perfectly safe to use on babies. Just apply it to the sensitive skin on a baby’s bottom and as a moisturizing remedy for cradle cap too.

  12. Antibacterial Balm: Before Neosporin and other antibiotics, there was olive oil. This all-natural remedy is as simple as mixing antibacterial olive oil along with lavender, calendula, and tea tree oil to ward off germs and scarring.

There are dozens more possible uses for olive oil in your daily beauty routine. How do you use olive oil outside of the kitchen? Let us know via our Facebook, Twitter and Pinterest pages.

Orange Infused Olive Oil Carrot Cake with Cream Cheese Frosting

Family recipes are our favorite. Not only have they been proven to be winners at the dinner table, but because they’re handed down from generation to generation, with each generation adding a special twist, they’re unique to that family. We believe that just because the recipe is decades old and is delicious, it doesn’t mean it can’t be improved.

IMG_1847

Take my grandmother’s carrot cake recipe, for instance. I have loved this dessert since I was a kid and I still make it today. My grandmother always used vegetable oil, but I’ve found through trial and error that substituting orange infused extra virgin olive oil gave this classic dessert a richer, deeper flavor. If you want to be really fancy and impress your friends and family, add a thick layer of homemade cream cheese to the top when it’s done baking.

So, without further ado, here’s my grandmother’s carrot cake recipe with the Mediterranean Drizzles twist.

Ingredients

Carrot Cake    

  • 1.5 Cups of Orange Infused Extra Virgin Olive Oil
  • 3 Cups Sugar
  • 3 Eggs
  • 1 Tsp. Vanilla
  • 1 Cup Crushed Pineapple
  • 2 Cups Finely Grated Carrots
  • 2.5 Cups Flour
  • 1 Tsp. Baking Soda
  • ½ Tsp. Salt
  • 1 Tsp. Cinnamon
  • 1 Cups Nuts (Baker’s Choice)
  • 1 Cup Raisins (Optional)
Cream Cheese Frosting

  • 1 ½ – 2 Cups Powdered Sugar
  • 1/4 Cup Softened Butter
  • 6 oz. of Cream Cheese
  • 1 Tsp. Vanilla
  • 1-3 Tbsps. Milk (If Necessary for Consistency)
IMG_1852

 

Carrot Cake Instructions

  1. Preheat oven to 350 degrees

  2. Prepare 9×13 inch baking pan with nonstick spray or grease and flour

  3. Cream together the olive oil, sugar, vanilla and eggs

  4. Integrate pineapple and carrot to mixture

  5. Mix in flour, baking soda, salt and cinnamon

  6. Put mixture into baking pan

  7. Bake for 45 minutes or until toothpick comes out clean

 

Frosting Instructions

  1. Mix together powdered sugar, butter, cream cheese, and vanilla until smooth

  2. Add milk 1 Tbsp. at a time until the frosting is of the desired consistency

IMG_1451

I hope you love this recipe as much as my family and I love it. Be creative and try out the recipe with any of our other infused olive oils. Send us your photos when you give this recipe a try via our Facebook, Twitter and Pinterest pages.

 

 

lamb ragout

Quince and Lamb Ragout or Marqat al-Sfarjel

 

The name of this recipe directly translates from Arabic into “broth of quince”. While many translations will tell you that marqa means broth or sauce, in practice it means a slow-cooked stew that has very little fat or liquid. Most Americans don’t know the word marqa, but they will recognize words that mean almost the same thing, such as tajin and ragout.

Stews like Marqat al-Sfarjel have a long history in northern Africa. Almost every region and culture in northern Africa has their own variations of stews based on local ingredients, cookware and spices. This recipe uses quince, an apple-like fruit that is commonly found in northern Africa and southern Europe.  While there is a sweet variety in North Africa, the quince available in the U.S. are inedible in their raw state. Also, cooks shouldn’t cut them up until needed because they discolor quickly. Quinces are available throughout the United States, but are at their best in the winter months, especially in November and December. Because quinces are a specialty item, your best chance to find them is at a speciality store. Of course, like most foods, they are also available year-round online.

 

(Image Source: http://en.wikipedia.org/wiki/Quince)

You can personalize this recipe by choosing one of our speciality infused Tunisian olive oils, which can be found here. We’d love to see your finished Marqat al-Sfarjel plates! Send us your photos when you give this recipe a try via our Facebook, Twitter and Pinterest pages.

 

(Image Source: http://www.dartagnan.com)

 

Ingredients:

  • 1/2 cup Mediterranean Drizzles garlic infused extra virgin olive oil

  • 1-1/4 pounds boneless leg of lamb, trimmed of all fat and cubed

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon rose water

  • 1/2 cup extra virgin olive oil

  • 1-1/2 pounds quince cored, peeled and cut into eighths

  • 3 to 4 cups water

  • 1-1/3 cups sugar

  • Salt to taste

Instructions:

  1. In a bowl, toss raw lamb together with the cinnamon, rose petals or rose water, and salt.

  2. Heat olive oil in a medium-sized casserole pan on stove

  3. Add lamb mixture, browning the lamb, about two minutes

  4. Add quince, cover with water and bring to a boil

  5. Reduce heat to medium-low, allowing the lamb and quince to cook uncovered for 1 hour

  6. Add sugar and stir

  7. Cover and cook until the lamb is very tender and the quince soft, about another hour.

  8. Remove to a serving platter with a slotted spoon and serve over rice.

(recipe source: http://recipes.wikia.com/wiki/Maraqat_al-Safarjal)

Lablabi, tunisian stew, chickpeas, olive oil, recipe

Lablabi

 

 

Tunisian chick pea stew

Where to start?  I was introduced to lablabi late one night after clubbing.  For young people in Tunisia it is the equivalent of fourth meal at Taco Bell.  Best eaten after exiting Calypso or another open air club around 3am still sweaty and filled with adrenaline. More traditionally it’s a breakfast food, a street food best eaten in small local restaurants.  The more “chaabi” or local, the better.

The basic Lablabi is a tasty chick pea stew served with chunks of day old French bread.  Of course there are multiple add-in’s available.  Most Tunisians add harissa, egg and tuna which I highly recommend.  The more adventurous ask for some lamb head or knee bones!

Ingredients:

  • 1 lb dried chickpeas, sorted and soaked overnight or at least 3 hrs (you can substitute 3 cans of prepared chickpeas as well)
  • 6 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 tablespoons Tunisian harissa (a spicy paste which hopefully we will carry soon!)
  • Juice of 1  lemon
  • 1/2 to 1 cup of Tunisian Extra Virgin Olive Oil (Very good with our Garlic Infused)
  • 1/4 cup chopped fresh parsley

For Serving:

  • Day old French Bread broken into 1-2 inch chunks
  • Egg which can be poached directly in the pot of lablabi then ladled out
  • More harissa – lots more!
  • Tuna
  • More cumin
  • More Olive Oil
lablabi, olive oil, tunisian food, recipe

Lablabi with coddled egg

Directions:

Soak chickpeas and when ready to make Lablabi rinse well and add to about 8 cups cold water.  You may also substitute broth for the water.  Bring to boil.  Add garlic, cumin and harissa.  Let simmer for about 1-2 hrs until chickpeas are soft.  Add salt to taste ( you won’t need any if you use broth).  Add more water as needed.

If you use prepared chick peas you only need to cook for 30 minutes or so.

When chick peas are soft you can use an immersion blender or smash some of the soft chickpeas if you want a thicker broth.  If you like a thin broth just leave as is.

When ready to eat stir in the Olive Oil, lemon juice and parsley.  If you want to eat with eggs you can poach the eggs directly in the stew.  Crack an egg in each corner of the pot and let cook for 1-5 minutes depending on how runny you like it.  Ladle the stew over a bowl filled with chunks of bread or just eat with bread.

Spoon extra harissa and Olive Oil on top.  You can also add a spoon full of tuna on top if you’d like.

 

 

EVOO Sugar Cookies

Valentine1.2FW

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.

Ingredients:

  • 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

Directions:

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!

 

 

Tunisian Salad, Fresh, Olive Oil

Slata Tounsia

 

 

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.

Ingredients:

  • 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

Optional Ingredients:

  • Canned Tuna packed in Olive Oil
  • 1 hardboiled egg sliced

Directions:

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!!

 

Fresh Cucumber and Tomato Salad

Tunisian Salad garnished with tuna and hardboiled eggs