Quotes & Sayings About Olive Oil

The Roman Empire invented snacks, right after the aqueducts. Irrigation flowed, food plentiful, people munching between meals in the city-states. They ate these little, sun-dried meaty things, highly distasteful and falling out of favor until olive oil. I just made all that up. The key to life is making shit up. Everyone does it or society would unravel, like, Gee, your hair looks great! Or: God told me you're wrong — Tim Dorsey

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. — Mike Birbiglia

If the Olive Trees knew the hands that planted them, Their Oil would become Tears. — Mahmoud Darwish

There was a four-place table with only three chairs. There were what Reacher's mother had called "touches." Dried flowers, bottles of virgin olive oil that would never be used, antique spoons. Reacher's mother had said such things gave a room personality. Reacher himself had been unsure how anything except a person could have personality. He had been a painfully literal child. But over the years he had come to see what his mother had meant. And Vaughan's kitchen had personality. — Lee Child

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

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

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

Greek yogurt with some olive oil stirred in can transform many dishes. — Yotam Ottolenghi

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

There are many things in this world I do not know. I do not know how butterflies get out of their cocoons without damaging their wings. I do not know why anyone would boil vegetables when roasting them is tastier. I do not know how to make olive oil, and I do not know why dogs bark before an earthquake, and I do not know why some people voluntarily choose to climb mountains where it is freezing and difficult t breathe, or live in the suburbs, where the coffee is watery and all the houses look alike. — Lemony Snicket

Xav sprinkled olive oil on his lettuce. 'Lola was very particular that it all had to fit properly.'
'Lola?' squeaked Diamond. I wanted to warn her not to rise to the bait Xav was dangling in front of her but it was too late.
Xav added some Parmesan and pepper. 'Suspicious, Diamond? You should be. This is a bachelor party I'm organizing, not a school outing, and it is going to tick all of Trace's boxes. Lola is either a very efficient water sports instructor or an exotic dancing girl; I'll leave it your imagination.'
I rolled my eyes at Diamond. 'Myabe she's both. I mean the guys will really go for that, I guess. Don't worry,Di, Luigi and his crew will not disappoint us girls.' Luigi was in fact Contessa Nicoletta's little bespectacled chef with whom I had been consulting about the menu for Friday, but the Benedicts weren't to know that. 'He has promised to provide something suitably spicy for our tastes. — Joss Stirling

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips — Thug Kitchen

Tree nuts and peanuts = 3 servings per week Fresh fruits including natural fruit juices = 3 servings per day Vegetables = 2 servings per day Seafood (primarily fatty fish) = 3 servings per week Legumes = 3 servings per week Sofrito = 2 servings per week White meat In place of red meat Wine with meals (optional) = 7 glasses per week Discouraged Soda drinks < 1 drink per day Commercial baked goods, sweets, pastries < 3 servings per week Spread fats < 1 serving per day Red and processed meats < 1 serving per day *Adapted from Estruch, et al. (2013) Sofrito is a sauce made with tomato and onion, and often includes garlic, herbs, and olive oil. Commercial bakery goods, sweets, and pastries included cakes, cookies, biscuits, and custard, and did not include those that are homemade. December 2014 Page 100 of 112 — Anonymous

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

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

Foods with Potential Thermogenic Properties Coconut oil Olive oil Green tea Walnuts Mustard (yellow or Dijon) Foods That Stick to Your Ribs Almonds Raisins Apples Yogurt (nonfat) Chickpeas Eggs Dried plums (prunes) Cod Greens (any kind of leafy greens) Rye Lentils Tofu Peanut butter (natural) Whey protein Pistachios (roasted, unsalted, in the shell) — Phillip C. McGraw

Butter has the same improbable myth of origin as cheese, that it accidentally got churned in the animal skins of central Asian nomads. Easily spoiled in sunlight, it was a northern food. The Celts and the Vikings, and their descendants, the Normans, are credited with popularizing butter in northern Europe. Southerners remained suspicious and for centuries maintained that the reason more cases of leprosy were found in the north was that northerners ate butter. Health-conscious southern clergy and noblemen, when they had to travel to northern Europe, would guard against the dreaded disease by bringing their own olive oil with them. — Mark Kurlansky

My plat de resistance is potato salad with garlic and olive oil which we press from the olives from my trees in the grounds of my home near St Remy de Provence. I have four hectares and take the olives down to the local community press at Maussane les Alpilles. I don't produce big quantities; it is just for the family and friends. — Jean Reno

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

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

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

Just as oil is present in every part of the olive, so love permeates every part of creation. — Paramahansa Yogananda

Great meals rarely start at points that all look like beginnings. They usually pick up where something else leaves off. This is how most of the best things are made - imagine if the world had to begin from scratch each dawn: a tree would never grow, nor would we ever get to see the etchings of gentle rings on a clamshell ... Meals' ingredients must be allowed to topple into one another like dominos. Broccoli stems, their florets perfectly boiled in salty water, must be simmered with olive oil and eaten with shaved Parmesan on toast; their leftover cooking liquid kept for the base for soup, studded with other vegetables, drizzled with good olive oil, with the rind of the Parmesan added for heartiness. This continuity is the heart and soul of cooking. — Tamar Adler

A woman who can eat a real bruschetta is a woman you can love and who can love you. Someone who pushes the thing away because it's messy is never going to cackle at you toothlessly across the living room of your retirement cottage or drag you back from your sixth heart attack by sheer furious affection. Never happen. You need a woman who isn't afraid of a faceful of olive oil for that. — Nick Harkaway

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

Once someone tries a real extra virgin
an adult or a child, anybody with taste buds
they'll never go back to the fake kind. It's distinctive, complex, the freshest thing you've ever eaten. It makes you realize how rotten the other stuff is, literally rotten. But there has to be a first time. Somehow we have to get those first drops of real extra virgin oil into their mouths, to break them free from the habituation to bad oil, and from the brainwashing of advertising. There has to be some good oil left in the world for people to taste. — Tom Mueller

Add Fat Don't be afraid of fat. Add extra butter to anything. Drizzle olive oil over pasta or salads or even meat just prior to serving (don't heat it if possible). Olive oil mixed with herbs is also great for dipping bread into. (Try the soaked no-knead bread in this book.) Pan-fry meat and fish with some coconut oil, beef tallow, or lard. Make "candy" from coconut oil, honey, shredded coconut, and chocolate (if you like). — Anonymous

Kitchen solace - the feeling that a delicious meal is simmering on the kitchen stove, misting up the windows, and that at any moment your lover will sit down to dinner with you and, between mouthfuls, gaze happily into your eyes. (Also known as living.)" RECIPES THE CUISINE of Provence is as diverse as its scenery: fish by the coast, vegetables in the countryside, and in the mountains lamb and a variety of staple dishes containing pulses. One region's cooking is influenced by olive oil, another's is based on wine, and pasta dishes are common along the Italian border. East kisses West in Marseilles with hints of mint, saffron and cumin, and the Vaucluse is a paradise for truffle and confectionery lovers. Yet — Nina George

BACKYARD GARDEN SALAD In wartime, patriotic families cultivated "Victory Gardens" to promote self-sufficiency and help the war effort. 4 cups mixed greens 1/4 cup fresh sprigs of dill 1/4 cup fresh flat-leaf parsley leaves 4 large basil leaves, rolled up and thinly sliced crosswise 1 large lemon, halved 1/4 cup fruity olive oil pinch of salt fresh ground black pepper to taste 1 cup toasted walnuts 3/4 cup crumbled feta cheese 1 cup fresh edible flowers; choose from bachelor's buttons, borage, calendulas, carnations, herb flowers (basil, chives, rosemary, thyme), nasturtiums, violas, including pansies and Johnny-jump-ups, stock Toss salad greens and herbs in a large bowl. Squeeze lemon juice (without the seeds) over the greens and season with olive oil, salt and pepper. Toss again. Add walnuts and feta and toss well. Divide salad and pansies among four serving plates and serve. (Source: Adapted from California Bountiful) — Susan Wiggs

As she said this, she tossed him one of her blue-and-gray-checked tea towels to use as an apron. She was wearing a blue summer dress and tucked her towel-apron into her red belt. Today he could see that her blond hair was tinged with silver at the temples and that the former confusion and terror had left her eyes.
Soon the windowpanes had misted up; the gas flames were hissing under pots and pans; the white wine, shallots and cream sauce was simmering; and in a heavy pan the olive oil was browning potatoes sprinkled with rosemary and salt.
They were chatting away as if they'd known each other for years and had simply lost touch for a while. About Carla Bruni, and about how male sea horses carried their young around in a pouch on their stomachs. They talked about fashion and about the trend for salt with added flavorings, and of course they gossiped about their neighbors. — Nina George

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

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

Preheat oven to 425 degrees F. Combine ¼ cup of the olive oil, the rosemary, garlic, and parsley in a large bowl. Let this marinade steep while the potatoes roast. Spread the potatoes on a rimmed baking sheet, then season with the salt and toss with the remaining 3 tablespoons olive oil. Place on the lower rack of the oven, and roast until golden on one side, about 10 minutes. Flip the potatoes, and roast until golden on the other side, cooked through, and very crispy, about 10 minutes more. Immediately dump the hot potatoes into the bowl with the garlic-rosemary mixture, and toss to coat. Season with black pepper, and use tongs to crush the potatoes lightly, so they absorb the flavored oil better. Toss again to let the — Lidia Matticchio Bastianich

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

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,

Aristotle, in spite of his reputation, is full of absurdities. He says that children should be conceived in the Winter, when the wind is in the North, and that if people marry too young the children will be female. He tells us that the blood of females is blacker then that of males; that the pig is the only animal liable to measles; that an elephant suffering from insomnia should have its shoulders rubbed with salt, olive-oil, and warm water; that women have fewer teeth than men, and so on. Nevertheless, he is considered by the great majority of philosophers a paragon of wisdom. — Bertrand Russell

Laura made a great chili. She used lean meat, dark kidney beans, carrots cut small, a bottle or so of dark beer, and freshly sliced hot peppers. She would let the chili cook for a while, then add red wine, lemon juice and a pitch of fresh dill, and, finally, measure out and add her chili powders. On more than one occasion Shadow had tried to get her to show him how she made it: he would watch everything she did, from slicing the onions and dropping them into the olive oil at the bottom of the pot. He had even written down the recipe, ingredient by ingredient, and he had once made Laura's chili for himself on a weekend when she had been out of town. It had tasted okay-it was certainly edible, but it had not been Laura's chili. — Neil Gaiman

When my hair is curly, I use Suave coconut conditioner. It's not a leave-in, but I use it like one. It is so light and really brings out my hair's curl. A lot of leave-ins are too heavy, but this one is just perfect. When it's straight, I love Frederick Fekkai Tech Shampoo & Conditioner and their Olive Oil glossing cream. — Adrienne Bailon

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

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce. — Sam Huckins

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

If olive oil comes from olives, then where does baby oil come from? — Jane Wagner

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

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

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

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

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

God is the Light of the heavens and the earth;
the likeness of His Light is as a niche wherein is a lamp
(the lamp in a glass, the glass as it were a glittering star)
lit from a blessed tree,
an olive that is neither of the East nor of the West
whose oil wellnigh would shine,
even if no life touched it;
Light upon Light; — Anonymous

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

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

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

We make the beet salad by steaming the beets until soft, about thirty minutes, plunging into cold water, and removing the skins. After cutting the beets into small cubes, we toss them with a vinaigrette of orange juice, vinegar, olive oil, and shallots, adding crumbles of goat cheese and green onion, for color and taste and crunch, at the end. — Christina Baker Kline

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

Unlike the characters in the book, however, these different sorts of people don't seem to mix well. It is like the salad dressing Jessamyn makes: a little bit of olive oil, a squeeze of lemon, and some red wine vinegar. If whipped, they combine. But leave them to their own devices and they will sort themselves out again. I don't really understand this. When you have so many people, each one inevitably fascinating, why would you limit yourself to only those like you? — Jodi Picoult

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

He had forgotten the sharp taste of stone dust that hung around the broken village houses, the dead skinny donkeys' smell and the dead wretched goats' smell, the broken terraces' smell and smashed olive groves' smell, the sour stench of high explosive, the heavy odour of spilled olive oil, all melding into a single smell he came to associate with human beings in trouble. — Richard Flanagan

Beetroot, garlic, lemon ... and buy a bottle of olive oil. All these things are very critical. — Manto Tshabalala-Msimang

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

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

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

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

She will toss the leaves in a wooden bowl with a micro spray of olive oil, a drop of balsamic vinegar, the insanely expensive balsamic vinegar that she bought at the gourmet store, so viscous it drips in a slow, thick stream. A tomato. A Persian cucumber. These will emerge, pristine, from her tiny refrigerator, chilled, perfect. She will slice them thinly and fan them into beautiful patterns, a vegetable mandala, courtesy of the mandoline, a feast for the eyes. She will hand-crumple Parmigiano Reggiano onto the top, and then, from on high, she will brandish the mill and grind coarse crystals of pink salt form the Himalayas into fine, sparkly shavings that will float, like snowflakes, onto the pale green surface of her salad. — Janice Y.K. Lee

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. — Lela Rose

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

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

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

But the only thing to be considered here, is this - what kind of oil is used in coronations? Certainly it cannot be Olive Oil, or Maccasar Oil, nor Caster Oil, nor Bear's Oil, nor Train Oil, nor Cod-Liver Oil. What then can it possibly be but Sperm Oil in it's unmanufactured unpolluted state, the sweetest of all oils? — Herman Melville

Okay, here it goes--bread, so you'll never go hungry; a broom, so you can sweep away evil; a candle, so you'll always have light; honey, so life will always be sweet; a coin, to bring good fortune for the year; olive oil, for health, life, and believe it or not, to keep your husband, or in this case, your boyfriend faithful; a plant, so you'll always have life; rice, to ensure your fertility, but that's taken care of, eh? Salt represents life's tears. I recommend you place a pinch of salt on the threshold of every door and window for good luck and according to my grandmother Chetta it also mends old wounds. Oh and... ah, yes, wine, sparkling non-alcoholic wine, so you never go thirsty and always have joy and last, but not least wood, so your home will always have harmony, stability, and peace. — Aimee Pitta

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

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

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

PANCAKES 3½ cups frozen hash brown potatoes 2 eggs (2 extra large or 3 small) ¼ cup grated onion (or ½ teaspoon onion powder) 1 teaspoon season salt ½ teaspoon black pepper 2 Tablespoons cracker crumbs (matzo meal or flour will also work) 1/8 cup butter (¼ stick, 1 ounce) for frying 1/8 cup good olive oil for frying Toppings for the Table: sour cream applesauce cherry sauce*** blueberry sauce*** apricot sauce*** Hannah's 1st Note: Great-Grandma — Joanne Fluke

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

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

Meditteranean Summer Salad Serves: 5 Ingredients: 2 tablespoons lime juice 1 teaspoon oregano Pepper to taste ½ teaspoon salt 3 tablespoons olive oil ¼ cup crumbled cheese ½ cup chopped red bell peppers ½ cup sliced kalamata olives ½ cup diced cucumbers 1 cup halved cherry tomatoes 2 cups cooked quinoa Method: Mix all ingredients together Serve cold: Cooking Tips: Mix oil and juice before adding to salad Variation: Use lemon juice or vinegar in place of lime juice — Jenny Allan

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

There's the landmark Columbia Restaurant. Try the paella, or the 1905 salad. That virgin olive oil they use!" Serge kissed his fingertips. "Know why it's called the 1905 salad? That's the year they first opened. Very historic. Over a hundred years in the same spot. And you know what that means? Everyone who ate those first salads: all dead. — Tim Dorsey

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

Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer ... and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl. — Mary Francis Kennedy Fisher

The refugee card was and continues to be an insult to remind us of the little that refugees get in comparison with what they have really lost. Would a bag of flour compensate for the farmland they once had? Would a bag of sugar make up for the bitter misery those people have always felt after losing their sweet homes to dwell in refugee camps? Would the two bottles of oil make them forget their olive trees, which had been mercilessly uprooted as they themselves were? Or maybe it is simply a declaration that they are temporary refugees who once had the land which, as long as this card is still in their hands, would still be waiting for them to return. Only a shot of sharp pain brought me back to the present. — Refaat Alareer

Yield 1 main course Prep time approximately 2 minutes Processing time approximately 10 minutes Calorie Burn 172 Calories 105 Net-Calories -67 Ingredients: Olive oil cooking spray Pinch of red pepper flakes, plus more as desired ½ head cauliflower, grated on the small holes of box grater to the size of rice (about 1 cup) Kosher salt — Rocco DiSpirito

Just drop some onion and garlic in olive oil, and your day improves exponentially. — Jen Hatmaker

I think a lot of education has to be involved. If they would have alternative items, so that, say, for a dollar more, you can get breakfast tacos stuffed with egg whites, and olive oil, and avocado; not guacamole, because they put the salt in it. Just ask for fresh avocado slices, and you could have that. — Sandra Cisneros

He sang the brightness of mornings and green rivers,
He sang of smoking water in the rose-colored daybreaks,
Of colors: cinnabar, carmine, burnt sienna, blue,
Of the delight of swimming in the sea under marble cliffs,
Of feasting on a terrace above the tumult of a fishing port,
Of tastes of wine, olive oil, almonds, mustard, salt.
Of the flight of the swallow, the falcon,
Of a dignified flock of pelicans above the bay,
Of the scent of an armful of lilacs in summer rain,
Of his having composed his words always against death
And of having made no rhyme in praise of nothingness. — Czeslaw Milosz

If we got an educational program going, we could tell people, "Instead of butter, use avocado." That's something we eat, it has the good fat, and it has a good texture, and it tastes better. Just imagine if you substituted that. Or if we switched to olive oil, the extra virgin olive oil, we could still have our taquitos, but put a little oil on them and put them in the oven and bake them. — Sandra Cisneros

Use equal parts of the dried herbs (Echinacea, hyssop and mullein) to fill a quart jar half full, then add olive (or vegetable) oil to fill up the rest of the jar and place a lid on it. Soak the herbs for two weeks and then strain. Separately, simmer a clove of diced garlic in olive oil for approximately 30 minutes so that you have an herb oil and a garlic oil. Then you mix, for example, 3/4 cup of herb oil with 1/4 cup of garlic oil and place it in a dark jar and refrigerate it. It will last for a long time - up to two years. The dosage is 25 drops a day, 3 times a day, on the tongue. — Jeffrey Wolf Green

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

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

Marinara Sauce Tomato Sauce Makes about 3 cups 2 large garlic cloves, lightly smashed 1/4 cup olive oil 2 pounds very ripe plum tomatoes, peeled, seeded, and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped Salt 8 to 10 fresh basil leaves, torn into pieces In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden, about 4 minutes. Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves. Serve over hot cooked spaghetti or other pasta. — Allen Rucker

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil. — Alain Ducasse

I decided to make spaghetti for lunch again. Not that I was the least bit hungry. But I couldn't just go on sitting on the sofa, waiting for the phone to ring. I had to move my body, to begin working toward some goal. I put water in a pot, turned on the gas, and until it boiled I would make tomato sauce while listening to an FM broadcast. The radio was playing an unaccompanied violin sonata by Bach. The performance itself was excellent, but there was something annoying about it. I didn't know whether this was the fault of the violinist or of my own present state of mind, but I turned off the music and went on cooking in silence. I heated the olive oil, put garlic in the pan, and added minced onions. When these began to brown, I added the tomatoes that I had chopped and strained. It was good to be cutting things and frying things like this. It gave me a sense of accomplishment that I could feel in my hands. I liked the sounds and the smells. — Haruki Murakami

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

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

The Earthlings did very well on paper. That was part of the rigging, of course. And religion got mixed up in it, too. The news ticker reminded them that the President of the United States had declared National Prayer Week, and that everybody should pray. The Earthlings had had a bad week on the market before that. They had lost a small fortune in olive oil futures. So they gave praying a whirl. — Kurt Vonnegut Jr.

He was forty years old, no more, and the color of a white napkin stained with olive oil. — Anonymous

What you need on hand: Olive Oil Garlic Chamomile Lavender Directions: Begin with 1 teaspoon of olive oil. Add 1 drop of garlic oil from a freshly crushed garlic clove. (You can do this by crushing the clove and allowing a drop to roll off into the oil.) Add 2 drops of chamomile and 2 drops of lavender to the oil. Stir oils to mix. Fill an eyedropper with mixture. Add 2 drops of oil mixture into the ear. Try to keep the aching ear upright for a couple of minutes. I like to add this oil at night before bed so that I fall asleep with my ear upright for a while. This is great for kids as it usually gives immediate relief. Note: If you have a child like I do that refuses to let me put anything in his ear, I warm the oil in my hand and add it to his ear at night after he falls asleep. He wakes up happy forgetting he ever had an ear ache. — Laurel Brushett

My hair can get quite dry, so I condition it in olive oil once a week. — Jerry Hall

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

Tomorrow at seven o'clock a strange phenomenon will occur: the earth is going to sit on the moon. This has also been written about by the noted English chemist Wellington. I confess, I felt troubled at heart when I pictured to myself the extraordinary delicacy and fragility of the moon. For the moon is usually made in Hamburg, and made quite poorly. I'm surprised England doesn't pay attention to this. It's made by a lame cooper, and one can see that the fool understands nothing about the moon. He used tarred rope and a quantity of cheap olive oil, and that's why there's a terrible stench all over the earth, so that you have to hold your nose. And that's why the moon itself is such a delicate sphere that people can't live on it, and now only noses live there. And for the same reason, we can't see our own noses, for they're all in the moon. — Nikolai Gogol

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. — Tom Colicchio