Quotes of All Topics . Occasions . Authors
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'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.
One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.
'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.
'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.
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.
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.
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.
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.
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.
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.
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.
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 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 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.
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.
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 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.
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.
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.
Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.
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.
I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.
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.
The olive branch has been consecrated to peace, palm branches to victory, the laurel to conquest and poetry, the myrtle to love and pleasure, the cypress to mourning, and the willow to despondency.
In the 1960s, my first-generation immigrant parents were gifted the olive branch of a blue British passport when working for the British Army in Cyprus. It completely transformed the Paphitis story.
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 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.
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'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.
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.
We are all familiar with the dove carrying an olive branch as a peace offering. The jewelry I've created pays tribute both to the messenger's noble mission and gardens as a refuge of peace and tranquility.
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 have olive trees and have tried my hand at curing small batches of olives, with varying degrees of success. So sometimes there are leftover olives I use in pasta sauce because they didn't quite make the grade.
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 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.
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 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.
Liberals would prefer it if the bald eagle on the Great Seal was holding olive branches in both talons, or, better, an olive branch in one, and maybe a soft cushion in the other, to entice our enemies to lie down and snooze.
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.
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.
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.
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.
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.
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 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.
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.
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.
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 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.