Egyptian Recipes

A silky, refreshing chilled tomato soup from southern Spain, emulsified with Olive Oil May for a velvety texture. No cooking required.

Spain’s iconic tomato bread made in 5 minutes with ripe tomatoes, garlic, and a generous pour of Olive Oil May. Simple, perfect, and irresistible.

Silky Egyptian bessara — a protein-rich green fava bean dip finished with a drizzle of Olive Oil May. A classic street food made at home.

Fragrant zaatar flatbread made with Zaatar May and Olive Oil May — a quick and authentic Egyptian breakfast recipe.

A vibrant Egyptian fattoush salad with crispy toasted pita, fresh vegetables, and a zesty lemon-olive oil dressing featuring Olive Oil May.