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.
Technically, my husband and I are residents of the Alpes-Maritimes, where we are tucked away on our olive farm overlooking the Bay of Cannes in a corner that is, as yet, rather undiscovered.
‘Olive Kitteridge’ is the only thing that I’ve done on camera where we had a day of rehearsal before we shot, and I’m so glad that that happened, because I was so nervous.
I think the only mascot that truly defeated me was Grizz of the Memphis Grizzlies. He threw a ‘Kick Me’ sign on my back. I thought he was extending an olive branch… he blindsided me.
When we were kids, I remember we’d use lemon in our hair and go into the sun, hoping it would make us blond. Obviously, I have very dark hair and olive skin, and when I was a kid, I wanted to be blond, of course. It never worked.
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.
I eat nothing that’s processed or refined – no high-fructose corn syrup, no sugar, no trans-fats. I eat a lot of fish and monounsaturated fats from olives, olive oil and nuts. A lot of organic, fresh fruits and vegetables. No bread. No gluten. No wheat. No rice.
A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you’ve got yourself a complete meal. The whole thing shouldn’t take more than half an hour.
I’m not really interested in promoting ‘Olive’ as a series about depression or mental illness.
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.
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 have more in common with a three-toed sloth or a one-eyed pterodactyl or a Kalamata olive than I have with Winston Churchill.
On my mother’s side, I’m English, so that’s where the freckles come from. On my father’s side, I’m German, and he has the fantastic olive hues… I was given mum’s skin, whereas my brothers and sisters were given my dad’s skin. I do tan up quite well, but it takes me a bit longer.
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.
We wrote ‘Olive Kitteridge’ as six hours, and they asked us to make it in four.
As a people, Serbians are very tall, and we have olive skin and dark hair, which can look very nice. You have to be very beautiful to stand out.
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.
My hair can get quite dry, so I condition it in olive oil once a week.
After a year, the aromatics in an olive oil are gone. Sometimes the bottles on the shelf in the supermarket are there a lot longer than you are.
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.
There are more than 800 different types of olive tree and each region has its own varieties, creating unique flavours.
The vibe of my wedding is kind of going to be ethereal. Simple and modern, in a way, but with a lot of greenery. So, eucalyptus, olive branches, moss, and candles – it’s going to be very… I want it to feel very comfortable, but obviously sleek.
If, when I leave this earth, I’m remembered for ‘Fargo,’ so be it. But I think old Marge Gunderson is gonna get a run for her money with Olive Kittredge.
I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.
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.
Usually before matches I eat plain pasta with a little bit olive oil, salt, pepper and chicken.
I’ve been very successful doing voices in movies. I did Olive, the Other Reindeer, with Drew Barrymore, and I did Cats and Dogs. My children came to some of the sessions.
My chances of being PM are about as good as the chances of finding Elvis on Mars, or my being reincarnated as an olive.
I found olive oil and grated cheese all over my bed. I picked up my comforter, and it was on my sheets, my pillow.
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