A Quote by Jean Reno
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.
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I have olive trees and have tried my hand at curing small batches of olives, with varying degrees of success. So sometimes there are leftover olives I use in pasta sauce because they didn't quite make the grade.
Olives changed the direction of my life. My husband Michel and I found a ruined farm with an olive grove near Cannes. I became fascinated by olives and found myself travelling around the Mediterranean for 17 months, researching two books on the subject.
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.
If olive oil comes from olives, then where does baby oil come from?
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.
The olive's properties are not altered, but the flavour of oil pressed from green olives is different from black - green oil tends to be peppery and black has a more mushroomy taste.
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.
When I said a few weeks ago that our people would eat cooking oil and olives if necessary, I didn't mean that there really would be only oil and olives. What I meant was that our people have the necessary patience to endure the current difficult situation. Palestinians would rather do without certain food items than their national rights.
I hate olives. They're so nasty. I hate everything about olives. Mushrooms, too.
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.
If entertainment ran grocery stores, we'd NEVER get oil cured olives or blue cheese, it would be JUST Coke.
Name three types of olives." "Olives! I wouldn't know one type!" "Well, there are three. You can get green ones, you can get black ones, or you can get stuffed.
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.
They chose the olive" "They must really like olives" "Forget it" "Now if she invented pizza that i can understand" -Percy to Annabeth in the lightning theif
My idea was always to start with a small press and then move up to a national press. I had those goals for my career from the time I was a very young woman. I wanted to win a local award, then I wanted a state or national award. Small press, big press. Some women fantasize about their weddings, their husbands, and children. I fantasized about what I wanted to accomplish with my books.
I didn't know how to do a press release, so I'd call the local Assembly member and say, 'Hey, can you fax me one of your press releases?' 'Which one?' 'Any one.'
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