Quotes & Sayings About Virgin Olive Oil

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

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

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

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

Integrate at least three of these items into your daily diet to be sure you are eating plenty of whole food. 1. Beans - all kinds: black beans, pinto beans, garbanzo beans, black-eyed peas, lentils 2. Greens - spinach, kale, chards, beet tops, fennel tops 3. Sweet potatoes - don't confuse with yams. 4. Nuts - all kinds: almonds, peanuts, walnuts, sunflower seeds, Brazil nuts, cashews 5. Olive oil - green, extra-virgin is usually the best. Note that olive oil decomposes quickly, so buy no more than a month's supply at a time. 6. Oats - slow-cook or Irish steel-cut are best. 7. Barley - either in soups, as a hot cereal, or — Dan Buettner

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

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

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

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

and well-informed insights into their insular world. We all took our seats as a picture of a smiling Paul Verdun in toque was projected up onto screens. White jackets streamed from the kitchen: the amuse-bouche, a shot glass filled with a bite-sized baby octopus cooked in its "natural essence," extra virgin olive oil from Puglia, and a single — Richard C. Morais

There's lots of sticky things here," he said. "I see blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue. — Lemony Snicket

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

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

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

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

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 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

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

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