Leftovers got you in a pickle? This Egyptian Family Has the Fix

Sizzle and Drizzle. Pitteyyy, Fireyyy, Souryyy, and Olive Pops.

These are the names of Pickles’ olives and olive oils. The Egyptian family-owned business has been exporting olives, pickles, and oil since 1995. In recent years, it has turned its focus to the local market, bringing its pickling and pressing expertise back to an Egyptian audience.

“In every kitchen, there should be a bottle of olive oil and a jar of olives,” says founder Youssef Adel. “They shouldn’t be secondary ingredients—they should be the first thing you reach for when you’re making a meal. With Pickles, anyone in Egypt can become a master chef in their own kitchen.”

The expanded line launched in winter 2026, positioned as a set of everyday staples with distinct uses. Fireyyy are the crunchy, spice-forward pickles designed for heat. Adel suggests adding them to sandwiches, from traditional liver to seafood.

Pitteyyy, despite the name, are pit-free green olives. They work as a standalone snack or as a quick addition to pizza and pasta—particularly for repurposing leftovers. Souryyy are classic black olives, intended to anchor salads. Then there are Olive Pops: small, ready-to-eat olives designed for convenience. “The Olive Pops work with anything, anywhere, anytime,” Adel says.

The same logic carries into the oils. Drizzle is suited to finishing—over salads, cheese, or pasta—made from early-season olives that give it a bright green colour. Sizzle is formulated for cooking at higher temperatures, with a higher oleic acid content and filtered for stability in the pan.

Packaging is part of the design approach. “We wanted the bottle to be as easy to use as possible,” Adel says. “Instead of glass, we use plastic with a twist nozzle, so you can control how much oil you’re using.”

The aim is precision as much as accessibility: fewer excess pours, more control over quantity. As Adel puts it, “When Pickles enters a home, it doesn’t leave.”