A birthday is a special moment in someone’s life so for this reason, you definitely want to get them something that that is not only useful but also thoughtful.
That is why we came up with the idea of personalized Premium Extra Virgin Olive Oil bottles and gift sets. It is healthy, classy and above all, unique.
How to make your own? Follow the steps under the picture below to get started:
Go to the PRODUCTS page
Choose a product that fits your budget
Pick your flavor(s)
Scroll down to the labels section
Expand the birthday section
Pick your label
It’s Ramadan again and in addition to it’s spiritual meaning it also means fantastic dinners! What better gift to bring than a bottle of gourmet Olive Oil? A personalized bottle of gourmet Olive Oil!
Ramadan is a month long holiday which is celebrated by Muslims. It’s purpose is to remind Muslims of what it feels like to be poor and hungry and therefore encourage charitable giving. During Ramadan Muslims are only allowed to eat and drink from sunset to sunrise. During the daylight hours nothing must pass their lips. You can imagine how challenging that would be, especially during the long summer months.
At sunset the fast is broken with a large, long, celebratory meal called Iftar which literally means breakfast. Depending on local traditions Iftar starts with juice, soup or dates and usually continues with dish after dish of delicious home prepared foods. Middle Eastern cuisine uses a lot of Olive Oil and people pour it generously over their plates.
If you are invited to an Iftar dinner consider yourself lucky! First of all, be sure to arrive hungry because you will want to eat as if you have been fasting all day. Secondly, bring a thoughtful gift! Our Extra Virgin Olive Oil is fresh and delicious and 100% Tunisian. You can use our Sidi Bou Label or design your own personalized label that will express your appreciation and will really wow your hosts. Take a look at our Ramadan and Eid label templates!
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!
- 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
- 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!
- More cumin
- More Olive Oil
Lablabi with coddled egg
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.
With so many options to choose from these days, it can be tricky to find the right
closing gift to give your client. From knives to candles to doormats… choices are unlimited. But the question is, does it meet the main 3 goals of a closing gift?
- Useful: It’s a gift your client will actually use and not toss in the trash the moment you leave!
- Memorable: The client will remember you by it and their guest will notice it (and hence you).
- High Quality: It shows that you’ve went out of your way to get them something special.
Well we put some thoughts into it and came up with this brilliant idea :
Premium Extra Virgin Olive Oil bottles and gift sets with Personalized Labels as Closing Gifts
Premium Quality EVOO : Single source Olive Oil made exclusively from handpicked olives grown in the Mediterranean region.
Wide variety of unique label designs to choose from that would make the bottle stand out in your client’s cupboard. (Custom orders available).
Delicious : With 8 different flavors to choose from, we are confident you’ll find the right ones to please your client!
Personalized Olive Oil bottle
Get your Closing Gift Here
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!