Top 79 Quotes About Olive Oil
#1. 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.
Marisa Miller
#2. 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.
Suzanne Somers
#3. My hair can get quite dry, so I condition it in olive oil once a week.
Jerry Hall
#4. 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.
David H. Murdock
#5. 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.
Alison Sweeney
#6. You wouldn't hurt a virgin, would you? Where do you think they get virgin olive oil, huh? Don't you think we're pathetic enough as it is?
Italy
#7. 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!
Rachael Ray
#8. If olive oil comes from olives, then where does baby oil come from?
Jane Wagner
#9. Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.
Yotam Ottolenghi
#10. 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.
Stephanie Beacham
#11. 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.
Yotam Ottolenghi
#12. The conservative social critique always boils down to the same simple message: liberalism - meaning everything from racy TV to deconstructionists in the Yale French Department - is an affectation of the loathsome rich, as bizarre as their taste for Corgi dogs and extra-virgin olive oil.
Thomas Frank
#13. 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.
Anne Burrell
#14. I'm sort of a carb-oholic. I love pasta, and I know it's really simple, but I love pasta with olive oil and crushed red pepper and maybe some Parmesan. I don't really eat cheese anymore, but that would be my favorite. I love a tri colore salad - it's my favorite.
Judy Greer
#15. If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
Alain Ducasse
#16. 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.
Isabella Rossellini
#18. 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.
Julie Gonzalo
#19. Are you a virgin by any chance?" he asked me once.
"Do I look like a bottle of olive oil by any chance, Raghu?" I countered and chuckled.
Kavipriya Moorthy
#20. As a rule they will refuse even to sample a foreign dish, they regard such things as garlic and olive oil with disgust, life is unliveable to them unless they have tea and puddings.
George Orwell
#21. I'm not a vegetarian, and I like filet minion which is sort of a guilty pleasure because I have vegetarian leanings. I eat that once in a while, but generally speaking I like to eat vegetarian things. I really like pasta. I really like bread with olive oil and garlic and I like salads.
Jesse Michaels
#22. 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.
Bill Rancic
#23. 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.
Dean Karnazes
#24. I open my eyes. Yech, boyfriend thoughts, the kind I haven't had since I was a teenager. It's one thing to imagine Shane naked and slathered in olive oil, but another animal entirely to picture us cuddling.
Jeri Smith-Ready
#25. 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.
Giada De Laurentiis
#26. 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.
Debi Mazar
#27. I think garlic is absolutely critical. Lemon is absolutely critical to boost the immune system. Olive oil is absolutely critical ... just one teaspoon, it will last the whole month.
Manto Tshabalala-Msimang
#28. 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.
Jean-Georges Vongerichten
#29. Salad of baby spinach, artichoke hearts, and slices of fig, drizzled with olive oil and salt and a little fresh lemon juice,
Adriana Trigiani
#30. 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.
Sheherazade Goldsmith
#31. Domenico reached out for the olive oil standing in a basket next to them and poured a large dollop into his hand before winking at Seth, beyond excited. "It will feel like the first time again."
Seth pouted, which didn't make him look any less horny. "Because it's 'extra virgin'?
K.A. Merikan
#32. 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.
Luigi Barzini
#33. The pesto and angel hair are warm in the bowl on my lap, the fragrances of olive oil and basil blending the exotic and familiar, equal parts sunny Tuscan hillside and hometown dirt. A meal like this makes you want to live forever, if only for the scent of warm pesto in January.
Michael Perry
#34. 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.
Yotam Ottolenghi
#35. The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.
Ruth Reichl
#36. 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.
David Perlmutter
#37. I tend to pack light but still keep a large bag because I love to shop. For each destination I travel to, I like to buy something that the country or city is known for such as olive oil, truffle, jewelry, etc. I also like to buy perfumes because the smell brings me back to the memory of my travels.
Jacqueline MacInnes Wood
#38. 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.
Emeril Lagasse
#39. 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.
Isabella Rossellini
#40. 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.
Alice Waters
#41. 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.
Jacques Pepin
#42. Honor to a Spaniard, no matter how dishonest, is as real a thing as water, wine, or olive oil. There is honor among pickpockets and honor among whores. It is simply that the standards differ.
Ernest Hemingway,
#43. Increase your consumption of healthful fats like extra virgin olive oil, avocado, grass-fed beef, wild fish, coconut oil, nuts and seeds. At the same time, keep in mind that modified fats like hydrogenated or trans fats are the worst choices for brain health.
David Perlmutter
#44. 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.
Tasha Smith
#45. I'm from South Jersey: The idea of eating a roll with olive oil and anchovies or some kind of sardine and drinking mint tea definitely comes from reading Paul Bowles.
Patti Smith
#46. He was forty years old, no more, and the color of a white napkin stained with olive oil.
Anonymous
#47. 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.
Ashley Wagner
#48. Greek yogurt with some olive oil stirred in can transform many dishes.
Yotam Ottolenghi
#49. 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.
Jose Andres
#50. One thinks of lard as a kind of pure high saturated fat but it is only 41 % saturated, while it is mostly (47 %) MUFA, predominantly oleic acid, the main fat in olive oil. So it is a question of whether you think that lard is half full of SFA or half empty.
Richard David Feinman
#51. Just drop some onion and garlic in olive oil, and your day improves exponentially.
Jen Hatmaker
#52. 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.
Nadia Giosia
#53. The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
Yotam Ottolenghi
#54. He went through the cupboards, found the olive oil, and started upstairs again. He glanced down at the green and gold label and had to bite back a laugh at the words Extra Virgin.
That about summed it up.
Josh Lanyon
#55. 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.
Jean-Georges Vongerichten
#56. Jerusalem, 61 AD Mariamne dipped her reed pen into the shallow wooden bowl of charcoal and olive oil ink and began writing her last entry on the parchment page in front of her.
Jerry Harber
#57. I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs - all of that sort of stuff.
Curtis Stone
#58. 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.
Nikki Reed
#59. 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.
Maeve Binchy
#61. 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.
Marcus Samuelsson
#62. 2 grilled chicken breasts, diced 1 avocado, peeled and diced 5-6 green lettuce leaves, cut in stripes 3-4 green onions, finely chopped 5-6 radishes, sliced 7-8 grape tomatoes 2 tbsp lemon juice 3 tbsp extra virgin olive oil 1 tsp dried mint salt and black pepper, to taste
Alissa Noel Grey
#63. Good olive oil, good butter, milk - they give food taste and depth and a richness that you cant reproduce with low-fat ingredients.
Nigella Lawson
#64. I use honey to condition my hair and eggs for protein. Also, mayonnaise and olive oil are great options for keeping it moisturized.
Tasha Smith
#65. 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.
Emeril Lagasse
#66. I detest ... anything over-cooked, over-herbed, over-sauced, over elaborate. Nothing can go very far wrong at table as long as there is honest bread, butter, olive oil, a generous spirit, lively appetites and attention to what we are eating.
Sybille Bedford
#67. Did you know the English wouldn't dream of putting olive oil on food? They use it for ear infections. Freddie told me."
"Yes, I've heard their cuisine hasn't evolved since the Middle Ages.
Glenn Haybittle
#68. The word salad here means any vegetable eaten raw or uncooked, e.g., a bowl of cold pasta in olive oil with a token vegetable is not a salad. I encourage my patients to eat two huge salads a day, with the goal of consuming an entire head of romaine or other green lettuce daily. I
Joel Fuhrman
#69. 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.
Yotam Ottolenghi
#70. 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.
Yotam Ottolenghi
#71. 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.
Todd English
#72. Beetroot, garlic, lemon ... and buy a bottle of olive oil. All these things are very critical.
Manto Tshabalala-Msimang
#73. 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.
Brunello Cucinelli
#74. Home-made bread rubbed with garlic and sprinkled with olive oil, shared-with a flask of wine-between working people, can be more convivial than any feast.
Patience Gray
#75. 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.
Neal Barnard
#76. If the Olive Trees knew the hands that planted them, Their Oil would become Tears.
Mahmoud Darwish
#77. He goes to the olive-press of Gethsemane, and draws his supplies from him who was crushed therein. The oil of gospel grace is pure and free from lees and dregs, and hence the light which is fed thereon is clear and bright.
Charles Haddon Spurgeon
#78. Good oil, like good wine, is a gift from the gods. The grape and the olive are among the priceless benefactions of the soil, and were destined, each in its way, to promote the welfare of man.
George Ellwanger
#79. Just as oil is present in every part of the olive, so love permeates every part of creation.
Paramahansa Yogananda
