Top 272 Olive Quotes & Sayings - Page 4

Dreams don't come true. Dreams die. Dreams get compromised. Dreams end up dealing meth in a booth at the back of the Olive Garden. Dreams choke to death on bay leaves. Dreams get spleen cancer.

I detest . . . anything over-cooked, over-herbed, over-sauced, over elaborate. Nothing can go very far wrong at table as long as there is honest bread, butter, olive oil, a generous spirit, lively appetites and attention to what we are eating.

I feel like a lot of my work on stage, I've gotten to play a wider range of characters than I have on film. This feels closer to who I am than stuff I've played on stage, or, like, Olive Kitteridge.

If I'm doing an olive oil tasting, I would do a very lean bread: an Italian style or pita bread. You want the flavor of the oil to shine; you don't want the bread or anything else to mask it.

My dad would call me his Cuban princess because I had really dark olive skin because I was always in the sun; but I don't really go in the sun anymore, so that is why I am so white.

Grains and beans are negative aspects of the Mediterranean Diet that are countered by the large amounts of olive-oil polyphenols, large amounts of red-wine polyphenols, and fish.

Gardening is a long road, with many detours and way stations, and here we all are at one point or another. It's not a question of superior or inferior taste, merely a question of which detour we are on at the moment. Getting there (as they say) is not important; the wandering about in the wilderness or in the olive groves or in the bayous is the whole point.

The fact of the matter is I always have a really high sense of responsibility to the reader, whether it's a few readers that I get or a lot of readers, which I was lucky enough to get with 'Olive.' I feel responsible to them, to deliver something as truthful and straight as I can.

You spoke about things they couldn't see and so they laughed. Yet to row up the dark river against the current, to take the unknown road blindly, stubbornly, and to search for words rooted like the knotted olive tree- let them laugh. And to yearn for the other world to inhabit today's suffocating loneliness, this ravaged present- let them be.

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.

When you're in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it's made with garlic, olive oil, cilantro, parsley, and some light chilies.

When we were kids, I remember we'd use lemon in our hair and go into the sun, hoping it would make us blond. Obviously, I have very dark hair and olive skin, and when I was a kid, I wanted to be blond, of course. It never worked.

On my mother's side, I'm English, so that's where the freckles come from. On my father's side, I'm German, and he has the fantastic olive hues... I was given mum's skin, whereas my brothers and sisters were given my dad's skin. I do tan up quite well, but it takes me a bit longer.

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.

You're dead," I repeated. "So why are you in my dream?" He raised the bill of his olive drab ball cap with one finger. " Good question. Morbid, isn't it?" "What?" "Dreaming about dead peolpe. Creepy. You ever see a therapist about that?" "I'm not -" Even in dreams, I couldn't win an argument. Even when he was dead.

To all new truths, or renovation of old truths, it must be as in the ark between the destroyed and the about-to-be renovated world. The raven must be sent out before the dove, and ominous controversy must precede peace and the olive wreath.

Food should be simple; it shouldn't be complicated, even down to making Knorr gravy: a Knorr stock cube and water, bit of parsley at the end, little bit of olive oil. It's about making the food deliciously tasty.

I try not to overeat (which is my biggest problem), and I find that when I'm eating quality foods from good sources, I don't need to overeat to feel satisfied. I cook with healthy oils (olive, coconut) and stay away as much as possible from overly processed foods. When I do indulge, I enjoy it. For that moment. And then I balance it with exercise.

A small olive-skinned creature who had hit puberty but never hit it very hard, Ben had been my best friend since fifth grade, when we both finally owned up to the fact that neither of us was likely to attract anyone else as a best friend.

But after a certain point in a marriage, you stopped having a certain kind of fight, Olive thought, because when the years behind you were more than the years in front of you, things were different.

Dance me to your beauty with a burning violin Dance me through the panic 'til I'm gathered safely in Lift me like an olive branch and be my homeward dove Dance me to the end of love

Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists "tomato" as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.

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.

I actually use baking soda to exfoliate my lips - I mix a little bit with water and use my fingers to lightly scrub with it. Then I use jojoba oil and olive oil to keep them moisturized.

I stick to a Mediterranean diet with fresh produce and olive oil. On a normal day, my diet is divided into the three main meals. I don't eat any other snack between meals during the day.

If Ive gone to the market on Saturday, and I go another time on Tuesday, then Im 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. Its effortless.

For years I study. I look long at olive trees, all gray and silver, and watch the sunlight. Ah, yes, I am ver' lazy, but I see after I look long that it is perspective that give it this quality. Perspective, and absolute faith to the subject.

I have an affinity with Mediterranean cuisine. Spending a few summers in Italy, France, Spain and Turkey, there's something brilliant about freshly caught fish, slashed, scattered with a few herbs, a squeeze of lemon, a slug of good olive oil, then thrown on a grill.

After the first Olive Farm book was published, in 2001 I got a three-book deal with Orion for a large sum of money. Obviously it did not come all at once, but it made the difference to living here on a shoestring to being able to turn the whole place around.

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.

He called her a melon, a pineapple, an olive tree, an emerald, and a fox in the snow all in the space of three seconds; he did not know whether he had heard her, tasted her, seen her, or all three together.

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.

WWE has not called me to be a part of any roster. My relationship with WWE stands with the video game and the video game only. If they want to extend an olive branch and pick up the phone, then I will make a comment on that once they do it. But prior to that, nothing's been done.

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.

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.

We must have books for recreation and entertainment, as well as books for instruction and for business; the former are agreeable, the latter useful, and the human mind requires both. The cannon law and the codes of Justinian shall have due honor, and reign at the universities; but Homer and Virgil need not therefore be banished. We will cultivate the olive and the vine, but without eradicating the myrtle and the rose.

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.

For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.

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.

The richness and generosity of the human spirit I discovered in those journeys, meeting with olive farmers and people caught up in war was very humbling for me. Also, finding trees that were six or seven thousand years old made me realise what a tiny pea I am in the world.

Fantasy is silver and scarlet, indigo and azure, obsidian veined with gold and lapis lazuli. Reality is plywood and plastic, done up in mud brown and olive drab. Fantasy tastes of habaneros and honey, cinnamon and cloves, rare red meat and wines as sweet as summer. Reality is beans and tofu, and ashes at the end.

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.

Excluded by my birth and tastes from the social order, I was not aware of its diversity. Nothing in the world was irrelevant: the stars on a general's sleeve, the stock-market quotations, the olive harvest, the style of the judiciary, the wheat exchange, flower-beds. Nothing. This order, fearful and feared, whose details were all inter-related, had a meaning: my exile.

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.

Have you seen the bologna that has the olives in it? Who's that for? 'I like my bologna like a martini. With an olive.' 'I'll have the bologna sandwich - dirty.'

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.

I use shea butter, olive oil, Shea Moisture - the coconut hibiscus bottle. A mix of that. If I want to do a slick bun, I'll use Eco Style Gel even though it has fragrance in it. Oooh, scary. I'll survive. I keep using it because it works.

Sloppy casual has always been my default look. My preppier classmates in high school would sometimes sport two, three, even four shirts at a time - Lauren, Izod, Brooks Brothers, all collars-up - while I wore secondhand faded olive German-army fatigues and this cool T-shirt with a troll on it.

I made lemon spaghetti in an early season of 'Everyday Italian,' and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.

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.

If there is anything so romantic as that castle-palace-fortress of Monaco I have not seen it. If there is anything more deliciousthan the lovely terraces and villas of Monte Carlo I do not wish to see them. There is nothing beyond the semi-tropical vegetation, the projecting promontories into the Mediterranean, the all-embracing sweep of the ocean, the olive groves, and the enchanting climate! One gets tired of the word beautiful.

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.

I have facials, and I'll do microdermabrasion every now and then. But mostly, I eat right - you know, lots of greens - and I drink a lot of water. And I like to use a lot of natural stuff on my face. I don't like to over-product it. I actually wipe my makeup off with olive oil.

My parents always used to complain about my eating habits. I was different. I was wrong. Everything had to be plain or boiled. I was 14 before I ate pasta with tomato sauce. My dad would take me to the best restaurants, and all I would eat was rice with olive oil.

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.

All fats do not behave the same way in your body, and certain fats, including the omega-3 fats in salmon and other fatty fish and the monounsaturated fats in nuts, virgin olive oil, and avocados, are integral to a healthy diet.

A tanned skin is something more than respectable, and perhaps olive is a fitter color than white for a man,--a denizen of the woods. "The pale white man!" I do not wonder that the African pitied him.

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.

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.

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.