Here, we’ve compiled a list of the best Olive Quotes from famous persons: Dean Karnazes, Rachael Ray, Carol Drinkwater, Harley Pasternak, Lidia Bastianich. The wide variety of quotes available makes it possible to find a quote to suit your needs. You’ve likely heard some of the Olive Quotes before, but that’s because they truly are great.
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.
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.
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 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 I’ve gone to the market on Saturday, and I go another time on Tuesday, then I’m really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It’s effortless.
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.
The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
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.
Most female characters have either been the temptress – like a Betty Boop type – or the victim – like an Olive Oil type.
I’m trying to incorporate colour into my life. Until recently, everything in my closet was black, white, grey, navy or olive.
My days are jam-packed with carpools, classroom assistance, tending to chickens, dogs and seven acres of olive trees!
My hair can get quite dry, so I condition it in olive oil once a week.
Olive oil is the cornerstone of Mediterranean cuisine. This tree is the thread from which the tapestry of the Med has been woven.
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.
After exercising, I oil my hair regularly with almond, coconut, olive and castor oil.
‘Olive Kitteridge’ is a masterpiece: The writing is so perfect you don’t even notice it; the story is so vivid it’s less like reading a story than experiencing it firsthand.
I’m not really interested in promoting ‘Olive’ as a series about depression or mental illness.
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.
The richness and generosity of the human spirit I discovered in those journeys, meeting with olive farmers and people caught up in war was very humbling for me. Also, finding trees that were six or seven thousand years old made me realise what a tiny pea I am in the world.
Olives changed the direction of my life. My husband Michel and I found a ruined farm with an olive grove near Cannes. I became fascinated by olives and found myself travelling around the Mediterranean for 17 months, researching two books on the subject.