Braoudakis Olive Oil Quotes

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

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

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

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 scent of the spicy squid is almost too much to handle!"
First we start with bite-size chunks of squid sautéed in some olive oil and squid ink...
Once the flavors have fully melded together, in goes a generous splash of white wine to flambé them!
Then some cabbage and onion for sweetness! Tomatoes for a little zing!
And finally... the secret ingredient!
"What the heck? Look at that giant needle!"
"You're not going to use that on the food, are you?!"
We convinced a local restaurant to let us have their huge pile of leftover shrimp heads and seafood shells. By boiling it all down, we infuse all their savory umami goodness and richness into olive oil...
... making a big batch of Hayama's special red olive oil! Using a cooking injector, we inject a dose right into the yolk of a soft-boiled egg, aaand...
PLOOP ~ Yuto Tsukuda

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

Charlotte: Giordano is terribly afraid Gwyneth will get everything wrong tomorrow that she can get wrong.
Gideon: Pass the olive oil, please.
Charlotte: Politics and history are a closed book to Gwyneth. She can't even remember names - they go in at one ear and straight out of the other. She can't help it, her brain doesn't have the capacity. It's stuffed with the names of boy bands and long, long cast lists of actors in soppy romantic films.
Raphael: Gwyneth is your time-traveling cousin, right? I saw her yesterday in school. Isn't she the one with long dark hair and blue eyes?
Charlotte: Yes, and that birthmark on her temple, the one that looks like a little banana.
Gideon: Like a little crescent moon.
Raphael: What's that friend of hers called? The blonde with freckles? Lily?
Charlotte: Lesley Hay. Rather brighter than Gwyneth, but she's a wonderful example of the way people get to look like their dogs. Hers is a shaggy golden retriever crossbreed called Bertie.
Raphael: That's cute!
Charlotte: You like dogs?
Raphael: Especially golden retriever crossbreeds with freckles.
Charlotte: I see. Well, you can try your luck. You won't find it particularly difficult. Lesley gets through even more boys than Gwyneth.
Gideon: Really? How many . . . er, boyfriends has Gwyneth had?
Charlotte: Oh, my God! This is kind of embarrassing. I don't want to speak ill of her, it's just that she's not very discriminating. Particula ~ Kerstin Gier

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

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

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

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

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

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

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

Risotto with Seafood 2 bay leaves 1 carrot, chopped 2 small onions: 1 chopped, 1 minced 3 (1-pound) lobsters 1/3 cup olive oil 3 tablespoons tomato paste 2 cups Arborio rice 1½ cups white wine (dry) 2 tablespoons butter 2 pounds medium shrimp, peeled 1 pound scallops Fill pot with water sufficient to cover 3 lobsters. Add bay leaves, carrot, chopped onion. Bring to a boil, add lobsters, and cook 10 minutes. Reserve water the lobsters were cooked in. Cool lobsters and remove meat. Cook minced onion in olive oil until translucent; add tomato paste until blended. Then add rice. Slowly add white wine and an equal amount of lobster water. Continue stirring and adding liquid as rice cooks, 20 minutes or so. Melt butter in a separate pan. Add shrimp; cook until pink. Remove shrimp and add scallops; sear until golden. Add shrimp and lobster to the risotto pan. Fold in. Season to taste. ~ Christina Baker Kline

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

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

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

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

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

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

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

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

You will stumble on secrets. Hidden all over the restaurant: Mexican oregano, looking cauterized, as heady as pot. Large tins of Chef's private anchovies from Catalonia hidden behind the bulk olive oil. Quarts of grassy sencha and tiny bullets of stone-ground matcha. Ziplock bags of masa. In certain lockers, bottles of sriracha. Bottles of well whiskey in the dry goods. Bars of chocolate slipped between books in the manager's office.

And people too, with their secret crafts, their secret fluency in other languages. The sharing of secrets is a ceremony, marking kinship. You have no secrets yet, so you don't know what you don't know. But you can intuit it while holding yourself on the skin of the water, treading above deep pockets, faint voices underneath you. ~ Stephanie Danler

But for now, the aioli. Garlic, egg yolks, a wee bit of Dijon mustard. In her Cuisinart she whipped these up to a brilliant, pungent yellow; then she added olive oil in a steady stream. Here was the magic of cooking- an emulsion formed, a rich, garlicky mayonnaise. Salt, pepper, the juice of half a lemon. Marguerite scooped the aioli into a bowl and covered it with plastic.
She barely made it through the marinade for the beef. Her forehead was burning; she felt hot and achy, dried up. She whisked together olive oil, red wine vinegar, sugar, horseradish, Dijon, salt, and pepper and poured it over the tenderloin in a shallow dish. ~ Elin Hilderbrand

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

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

Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([>]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature. ~ Michele Scicolone

In a society that is essentially designed to organize, direct, and gratify mass impulses, what is there to minister to the silent zones of man as an individual? Religion? Art? Nature? No, the church has turned religion into standardized public spectacle, and the museum has done the same for art. The Grand Canyon and Niagara Falls have been looked at so much that they've become effete, sucked empty by too many stupid eyes. What is there to minister to the silent zones of man as an individual? How about a cold chicken bone on a paper plate at midnight, how about a lurid lipstick lengthening or shortening at your command, how about a Styrofoam nest abandoned by a 'bird' you've never known, how about a pair of windshield wipers pursuing one another futilely while you drive home alone through a downpour, how about something beneath a seat touched by your shoe at the movies, how about worn pencils, cute forks, fat little radios, boxes of bow ties, and bubbles on the side of a bathtub? Yes, these are the things, these kite strings and olive oil cans and Valentine hearts stuffed with nougat, that form the bond between the autistic vision and the experiential world, it is to show these things in their true mysterious light that is the purpose of the moon. ~ Tom Robbins

He passed into the galley and was greeted by a cloud of fragrant steam. The exotic scent of spices mingled with the tang of roasting meat. Startled, Gabriel choked on a sip from a tankard. In the corner, Stubb quickly shoved something behind his back. The old men's eyes shone with more than holiday merriment.
"Happy Christmas, Gray." Gabriel extended the tankard to him. "Here. We poured you some wine."
Gray waved it off with a chuckle. "That my new Madeira you're sampling?"
Gabriel nodded as he downed another sip. "Thought I should taste it before you serve it to company. You know, to be certain it ain't poisoned." He drained the mug and set it down with a smile. "No, sir. Not poisoned."
"And the figs? The olives? The spices? I assume you checked them all, too? For caution's sake, of course."
"Of course," Stubb said, pulling his own mug from behind his back and taking a healthy swallow. "Everyone knows you can't trust a Portuguese trader."
Gray laughed. He plucked an olive from a dish on the table and popped it into his mouth. Rich oil coated his tongue. "Did you find the crate easily enough?" he asked Stubb, reaching for another olive.
The old steward nodded. "It's all laid out, just so. Candles, too."
"Feels like Christmas proper." Gabriel tilted his head. "Miss Turner even gave me a gift."
Gray followed the motion, squinting through the steam.
I'll be damned. ~ Tessa Dare

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

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

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

NOURISH YOUR HAIR:
1. There are a number of 'kitchen recipes' for feeding hair. It needs the contents of your refrigerator just as much as your skin does. Right back to mayonnaise! Olive oil, eggs, and lemon juice. Massage the mixture into your hair, let it stay on for ten or fifteen minutes, then rinse it off with cool water. Cool - or you'll have scrambled eggs on your head.
2. For years I washed my daughter' hair with raw eggs, never soap or shampoo. I wet their hair fist and then rubbed in six whole eggs, one by one - a trick I learned from Katherine. Hepburn. (Four eggs will do for short hair, but theirs was long.) Some people use eggs beaten up with a jigger of rum; others mix an egg with red wine.
3. Hot oils is good for dry hair. Apply it with the fingertips and then wrap your head in a warm towel. Keep changing the oil for an hour, to keep it hot and penetrating. Then shampoo.
4. I believe in brushing. I made my girls give their hair the old-fashioned hundred strokes every night, using two brushes, and bending forward from the waist. It stimulates hair grows, and the rush of blood to the face is an added benefit. I pull my hair gently to encourage growth too. ~ Joan Crawford