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.
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 use honey to condition my hair and eggs for protein. Also, mayonnaise and olive oil are great options for keeping it moisturized.
Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven until the florets turn the color of hazelnut shells and shatter on the tongue.
I’m half Italian, and on my mom’s side, they’ve aged amazingly, and all they’ve put on their faces is olive oil.
The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
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’m half Italian, and on my mom’s side, they’ve aged amazingly, and all they’ve put on their faces is olive oil.
I found olive oil and grated cheese all over my bed. I picked up my comforter, and it was on my sheets, my pillow.
Coconut oil mixed with olive oil is what I put on my body every day; I put rose hip oil on my face. If my hair feels dry, instead of going and buying something filled with chemicals, I put egg whites or avocados or mayonnaise in my hair. I leave it on there for an hour or two and I wash it out.
One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It’s too much.
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 love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.
One thing I’ve learned is I actually don’t like variety very much. I like having the same thing over and over: assorted lean proteins, arugula salad, quinoa or brown rice with soy sauce, olive oil, lemon, and salt. Those ingredients can pretty much get me through the week.
When I was young I used to smother myself with olive oil mixed with a dash of vinegar to keep the flies away and lay in the sunshine for hours on end. But we knew no better then. Now we know how stupid that was.
Coconut oil mixed with olive oil is what I put on my body every day; I put rose hip oil on my face. If my hair feels dry, instead of going and buying something filled with chemicals, I put egg whites or avocados or mayonnaise in my hair. I leave it on there for an hour or two and I wash it out.
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.
I made lemon spaghetti in an early season of ‘Everyday Italian,’ and to this day people still come up to me and say they love it. It’s very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.
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.
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.
Most female characters have either been the temptress – like a Betty Boop type – or the victim – like an Olive Oil type.
I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.
They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman’s octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.
I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.
When I was young I used to smother myself with olive oil mixed with a dash of vinegar to keep the flies away and lay in the sunshine for hours on end. But we knew no better then. Now we know how stupid that was.
I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.
I try to stay low-carb and high on lean protein. I’m lucky in that I love chicken and rice; it’s one of my favorite meals. I steam some vegetables and top them with olive oil for some flavor.
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.
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 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.
I made lemon spaghetti in an early season of ‘Everyday Italian,’ and to this day people still come up to me and say they love it. It’s very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.
Usually before matches I eat plain pasta with a little bit olive oil, salt, pepper and chicken.
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