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.
Sentiment: NEGATIVE
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
My hair can get quite dry, so I condition it in olive oil once a week.
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.
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.
The comeback of true green olives was part of a Spanish food revival in the early 2000s. I credit Sam and Sam Clark of Moro Restaurant in London with making them cool again.
I drink too much. The last time I gave a urine sample it had an olive in it.
I don't have olive skin. Nobody could tell from my skin that I'm Mediterranean. I'm quite fair, and I do burn easily.
I believe that everything has a shelf life.
There's a new dividing line in olives: between those who prefer Nocellara to all other varieties, and the people who have never tasted them.
Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go.