Top 80 Olive Quotes

After the first Olive Farm book was published, in 2001 I got a three-book deal with Orion for a large sum of money. Obviously it did not come all at once, but it made the difference to living here on a shoestring to being able to turn the whole place around.

Jerusalem sits on a hill surrounded by valleys. It is a dry, craggy region but ideal for olive trees, which require minimal irrigation.

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.

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.

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

My style is definitely not ladylike – frills and bows kinda scare me – but I like the military look because I love that olive green khaki color.

A vegan diet takes care of most of what we need to do. But you’ll also want to minimize the use of oils generally, because while olive oil and other vegetable oils are better for your heart than chicken fat, they are as fattening as animal fats.

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.

The citric acid in lemon juice makes it perfect for bleaching, disinfecting and cutting through grease. And olive oil is a great alternative to furniture polish.

When you’re in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it’s made with garlic, olive oil, cilantro, parsley, and some light chilies.

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.

My dad would call me his Cuban princess because I had really dark olive skin because I was always in the sun; but I don’t really go in the sun anymore, so that is why I am so white.

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.

We go to Italy every winter, and my husband’s mother has a bingo party on Christmas. Every woman brings a dish: lentils, cavolo nero, tons of beans, polenta, every type of cheese, bruschetta, fresh vegetables, and local olive oil and wine.

I use honey to condition my hair and eggs for protein. Also, mayonnaise and olive oil are great options for keeping it moisturized.

I come bearing an olive branch in one hand, and the freedom fighter’s gun in the other. Do not let the olive branch fall from my hand.

I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils.

Sloppy casual has always been my default look. My preppier classmates in high school would sometimes sport two, three, even four shirts at a time – Lauren, Izod, Brooks Brothers, all collars-up – while I wore secondhand faded olive German-army fatigues and this cool T-shirt with a troll on it.

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.

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.

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.

I went to my prom. I wore this olive green, floor-length backless dress. It was rad.

I use shea butter, olive oil, Shea Moisture – the coconut hibiscus bottle. A mix of that. If I want to do a slick bun, I’ll use Eco Style Gel even though it has fragrance in it. Oooh, scary. I’ll survive. I keep using it because it works.

For me, there is no better tapa than a really good stuffed olive.

My heritage is really important to me. I’ve always had that olive complexion and the squished nose, and I just think it’s important to do the best I can to be a good role model.

The olive tree is a tree full of health. It is a symbol of eternity. Of all things, it has peace attached to it.

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 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.

Extra-dirty vodka Martinis – they’re so easy to drink! I should really just drink olive juice; it’d be safer.

My hair is naturally straight, and I maintain its texture. My weekly indulgence is an egg-white and olive oil hair mask that deep-conditions and adds incredible shine.

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.

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.

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

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.

People should always have a good bottle of extra virgin olive oil, a packet of pasta, tinned tomatoes and a good cheese somewhere in their fridge.

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.

Stock up your pantry and your freezer with things that aren’t perishable: Your favorite jar of tomato sauce that lists ‘tomato’ as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.

We had our wheat. We made our own olive oil. We made our wine. We had chickens, ducks; we had sheep, cows, milk. So I was raised in a very simple situation but understanding really food from the ground… the essence of food and the flavors. And those memories I took with me, and I think that they lingered on.

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’ve worked with Terrence Malick, Werner Herzog, Olive Stone and David Gordon Green, and Damien Chazelle on ‘First Man.’ When you have someone at the helm like that, they’re gonna make something great.

The Mediterranean diet is rich in fruits and vegetables while low in sodium. It is also enriched with olive oil, high in antioxidants as well as monounsaturated and polyunsaturated fats.

Nice olive oil is fairly easy to find at your standard grocery store, but there are fewer options of nice vinegars.

The olive’s properties are not altered, but the flavour of oil pressed from green olives is different from black – green oil tends to be peppery and black has a more mushroomy taste.

I was making $150 a week in workshop. It was a rough year. I had trouble paying the rent. But I had evenings free to spend with my wife, Olive, and our baby daughter. In terms of family-building, it was one of the most blessed years of my life.

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 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 say to my industrialist friends, when you have guests from out of town, I don’t care how important they are, you should feed them the essence of Italian culture: spaghetti, bread and olive oil.

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.

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.

Most female characters have either been the temptress – like a Betty Boop type – or the victim – like an Olive Oil type.

Until half a century ago, the Maures slopes had been silvery with olive trees, but in 1956 disaster struck. February frosts dropped beneath minus seven and the trees were blighted.