Top 80 Olive Oil Quotes

I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs – all of that sort of stuff.

Simplicity in preparation is the Italian way. Make easy dishes, and then you can elaborate the final preparation by decorating with vegetables or herbs or adding a dash of olive oil.

I love eating clean. Like for lunch, I’ll have a wrap with hummus, avocado, carrots, tomatoes, cucumbers and bell peppers with a little bit of olive oil and pink Himalayan salt.

For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.

I have a routine to work on my vocals. I always get some honey and some extra virgin olive oil to coat my throat, and I go to bed.

When summer squash is freshly picked, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon juice.

I have facials, and I’ll do microdermabrasion every now and then. But mostly, I eat right – you know, lots of greens – and I drink a lot of water. And I like to use a lot of natural stuff on my face. I don’t like to over-product it. I actually wipe my makeup off with olive oil.

Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.

I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs – all of that sort of stuff.

I buy extra virgin olive oil by the case (much less expensive this way) and reach for it several times a day. I use it to marinate and cook my protein, saute my vegetables, and drizzle on my salads.

If I’m feeling nostalgic, the first thing I do is open a packet of spaghetti, olive oil in a pan, garlic, a little bit of chili, a sprinkle of fresh parsley, and that’s it. It reminds me of my mum.

Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.

All fats do not behave the same way in your body, and certain fats, including the omega-3 fats in salmon and other fatty fish and the monounsaturated fats in nuts, virgin olive oil, and avocados, are integral to a healthy diet.

In real life, I swear by Edge Control by Olive Oil. My hairstylist hates it, but it’s everything to me. And I mean everything! It’s like a perm in a little jar of gel.

Olive oil mixed with raw sugar makes for an excellent lip scrub.

The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it’s personal; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite often but its ubiquity serves to overshadow many wonderful oils like pistachio, walnut, argan and even grapeseed.

I always use my ‘Holy Trinity’ which is salt, olive oil and bacon. My motto is, ‘bacon always makes it better.’ I try to use bacon and pork products whenever it can.

I make sure to eat dishes made in olive oil, whether virgin or extra virgin; the dish has to be made in olive oil. I believe it’s the healthiest oil that you can consume to stay fit.

My parents always used to complain about my eating habits. I was different. I was wrong. Everything had to be plain or boiled. I was 14 before I ate pasta with tomato sauce. My dad would take me to the best restaurants, and all I would eat was rice with olive oil.

Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.

I buy extra virgin olive oil by the case (much less expensive this way) and reach for it several times a day. I use it to marinate and cook my protein, saute my vegetables, and drizzle on my salads.

For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever’s seasonal.

Food should be simple; it shouldn’t be complicated, even down to making Knorr gravy: a Knorr stock cube and water, bit of parsley at the end, little bit of olive oil. It’s about making the food deliciously tasty.

I love nuts and popcorn with olive oil and sea salt.

Food should be simple; it shouldn’t be complicated, even down to making Knorr gravy: a Knorr stock cube and water, bit of parsley at the end, little bit of olive oil. It’s about making the food deliciously tasty.

When I grew up in Italy in the 1950s, it was still very agricultural. Food was very important; produce was very important. Everyone made their own olive oil. It took me a long time after I moved here to understand that Americans are much further away from their food.

If you’re going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I’ll use a little on my corn or my shrimp.

Whether you talk about the olive oil, whether you talk about Aceto Balsamico, whether you talk about Grana Padano, whether you talk about Mozzarella di Bufala. These are all traditional Italian products that are hard to beat, and they’re easy to transport and buy. You don’t have to do much around it. Just eat them.

I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.

I cook a lot of Italian food. Bucatini Pomodoro is my best: it’s a fat spaghetti with tomato, olive oil, and reminds me of getting married in Italy.

Learn to cook brown rice with a little salt and butter or olive oil. Learn to boil noodles properly or saute onions right. Once you get those basics down, you’ll be all good and feel more confident.

I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.

If you’re going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I’ll use a little on my corn or my shrimp.

If I’m feeling nostalgic, the first thing I do is open a packet of spaghetti, olive oil in a pan, garlic, a little bit of chili, a sprinkle of fresh parsley, and that’s it. It reminds me of my mum.

Some days, just occasionally, when I’ve had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo.

I stick to a Mediterranean diet with fresh produce and olive oil. On a normal day, my diet is divided into the three main meals. I don’t eat any other snack between meals during the day.

For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.

Maybe some people will not agree, but I like to eat sardines in the morning for breakfast. I think some people will have a hard time eating sardines in olive oil or pickled sardines for breakfast. I guess that is why I am still single.

EVOO is extra-virgin olive oil. I first coined ‘EVOO’ on my cooking show because saying ‘extra virgin olive oil’ over and over was wordy, and I’m an impatient girl – that’s why I make 30-minute meals!

I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.

If I’m doing an olive oil tasting, I would do a very lean bread: an Italian style or pita bread. You want the flavor of the oil to shine; you don’t want the bread or anything else to mask it.

At Appassionata we produced relatively small amounts of our very own, premier-class, deliciously peppery olive oil. Olive farming wasn’t my trade, but it had become a passion.

I actually use baking soda to exfoliate my lips – I mix a little bit with water and use my fingers to lightly scrub with it. Then I use jojoba oil and olive oil to keep them moisturized.

I’ll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.

If we put a vinaigrette together, every part of it is weighed. For the burger, we do a bit of arugula, olive oil – everything is weighed. To the gram.

You don’t really see sleepwalking in films that often. It’s weird; I feel like in popular culture we have the perception of sitcom, arms-in-front-of-your-body sleepwalking, and then maybe Olive Oil and Popeye when she sleepwalks through the construction site. But it’s all very cartoonish, in some cases literally.