Top 52 Olives Quotes & Sayings

Learning to cook in the 1990s, I thought 'proper olives' meant black. The benchmark was Kalamata from Greece: purple-black with an almost mushroomy depth of flavour. Other fine examples were tiny Coquilles from Nice and plump round Tanches from Nyons.

Happiness is.....finding two olives in your martini when youre hungry.

We're out of cocktail olives, it's a tragedy of historic proportions, but we're coping because we're Americans.

Into the woods, my Master went, Clean forspent, forspent, Into the woods my Master came, Forspent with love and shame. But the olives they were not blind to Him, The little gray leaves were kind to Him: The thorn-tree had a mind to Him, When into the woods He came.

Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.

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.

The almond grows very contentedly alongside olives. I discovered that while in Israel - both trees require only sparse watering once established.

Ah, Caviar! I keep on eating it, but can never get my fill. Like olives. It's a lucky thing it's not salty.

If you would ask me some of the ingredients that people are surprised by that could appear on my menu are such things as bleu cheese, vegetables like parsnips and rutabaga, bacon, pork fat, fois gras, truffles, and olives.

The seeds of a redwood are released from cones that are about the size of olives. The heartwood of the tree is a dark, shimmery red in color, like old claret. The wood has a lemony scent and is extremely resistant to rot.

They can do without architecture who have no olives nor wines in the cellar.

You, O Books, are the golden vessels of the temple, the arms of the clerical militia with which the missiles of the most wicked are destroyed; fruitful olives, vines of Engaddi, fig-trees knowing no sterility; burning lamps to be ever held in the hand.

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.

I am grateful for what I call well-spent moments: Making a tuna fish sandwich with the works. Taking at least a half hour to eat it outside. Ironing my vintage tea towels while watching old black-and-white film noir movies and sipping one martini with extra olives - a quirky combination, but it works.

Compared to a novel, a film is like an economy pizza where there are no olives, no ham, no anchovies, no mushrooms, and all you’ve got is the dough.

Hey listen -- I've proved a lot of things. That's how I pay my rent. Theories and little observations. A puckish remark now and then. Occasional maxims. It beats picking olives, but let's not get carried away.

I like using Pat Chun in several ways but the most common one is to pair with tomatoes and Chinese preserved olives because of its sweet taste. I turn it into a sort of Chinese balsamic.

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

I stalk certain words... I catch them in mid-flight, as they buzz past, I trap them, clean them, peel them, I set myself in front of the dish, they have a crystalline texture to me, vibrant, ivory, vegetable, oily, like fruit, like algae, like agates, like olives... I stir them, I shake them, I drink them, I gulp them down, I mash them, I garnish them... I leave them in my poem like stalactites, like slivers of polished wood, like coals, like pickings from a shipwreck, gifts from the waves... Everything exists in the word.

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.

I make a great lasagna. I also like making piccadillo. It's a Cuban dish with ground beef, tomato sauce, garlic and olives served over rice, with plantains. My ex-husband and all my boyfriends love it.

Close to the Gates a spacious Garden lies, From the Storms defended and inclement Skies; Four Acres was the allotted Space of Ground, Fenc'd with a green Enclosure all around. Tall thriving Trees confessed the fruitful Mold: The reddening Apple ripens here to Gold, Here the blue Fig with luscious Juice overflows, With deeper Red the full Pomegranate glows, The Branch here bends beneath the weighty Pear, And verdant Olives flourish round the Year.

I hate olives. They're so nasty. I hate everything about olives. Mushrooms, too.

Trees are good for contemplation. Plato and Aristotle did their best thinking in the groves of olives and figs around Athens, and Buddha found enlightenment beneath a bo or peepul tree.

If nature has been frugal in her gifts and endowments, there is the more need of art to supply her defects. If she has been generous and liberal, know that she still expects industry and application on our part, and revenges herself in proportion to our negligent ingratitude. The richest genius, like the most fertile soil, when uncultivated, shoots up into the rankest weeds; and instead of vines and olives for the pleasure and use of man, produces, to its slothful owner, the most abundant crop of poisons.

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.

My father, who grew up picking olives on the Greek island of Lesbos, was a doctor. So my family expected me to become a physician.

If olive oil comes from olives, then where does baby oil come from?

Let peace, descending from her native heaven, bid her olives spring amidst the joyful nations; and plenty, in league with commerce, scatter blessings from her copious hand!

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.

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.

If entertainment ran grocery stores, we'd NEVER get oil cured olives or blue cheese, it would be JUST Coke.

I don't like to leave what I'm going to eat in other people's hands, so I'll pack my own lunch. I chop up a salad with lots of greens - everything from spinach, baby spinach, arugula, cucumber, avocado, radish, cauliflower, and green olives to parsley and cilantro, all chopped really fine - with a piece of wild salmon. I even bring my own tea in a Thermos.

I mostly eat peanut butter sandwiches. Peanut butter and banana, peanut butter and jelly, peanut butter and potato chips, peanut butter and olives, and peanut butter and marshmallow goo. So sue me, I like peanut butter.

For as long as I can remember, my father saved. He saves money, he saves disfigured sticks that resemble disfigured celebrities, and most of all, he saves food. Cherry tomatoes, sausage biscuits, the olives plucked from other people's martinis --he hides these things in strange places until they are rotten. And then he eats them.

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.

My father, who was a hair colourist, died when I was young, so my mother had to work very hard. But at the same time, I do believe that if you have everything, it is easy to make a dinner. When you only have flour and water and olives and potatoes, you have to be much more creative, and that's what my mother is all about.

The whole Mediterranean, the sculpture, the palm, the gold beads, the bearded heroes, the wine, the ideas, the ships, the moonlight, the winged gorgons, the bronze men, the philosophers - all of it seems to rise in the sour, pungent taste of these black olives between the teeth. A taste older than meat, older than wine. A taste as old as cold water.

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.

All olives ripen green, then change to rose, shades of purple, and black. According to region, this process takes about four months and, once the fruits are ripe, they can be picked at any stage.

The Garden of Gethsemane is halfway up the Mount of Olives, where Christ grappled with his courage during those last dark hours of life. Today it is a Franciscan monastery.

I've been on a 46-year diet of olives and alcohol. The latter I consume. The former I save and use over again in more alcohol. In my lifetime, I imagine, I have consumed at least $200,000 worth of whisky.

O beautiful white land, olives and wild anemone and violet mingled among the shale, and purple wings of little winter-butterflies say, here Psyche, the soul, lies.

But the best, in my opinion, was the home life in the little flat--the ardent, voluble chats after the day's study; the cozy dinners and fresh, light breakfasts; the interchange of ambitions--ambitions interwoven each with the other's or else inconsiderable--the mutual help and inspiration; and--overlook my artlessness--stuffed olives and cheese sandwiches at 11 p.m.

I like Pirate's Booty. Prunes and olives, too. I love hummus. I can eat that until I die. I tend to eat mostly organic food.

The disciples were not losing time when they sat beside their Master, and held quiet converse with Him under the olives of Bethany or by the shores of Galilee. Those were their school-hours; those were their feeding times.

As I toiled up the Mount of Olives, in the very footsteps of Christ, panting with the heat and the difficult ascent, I found it utterly impossible to conceive that the Deity, in human form, had walked there before me.

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 ended up living on Crete for eight months. I picked olives and did house painting and got broke.

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.'

Winter Song The browns, the olives, and the yellows died, And were swept up to heaven; where they glowed Each dawn and set of sun till Christmastide, And when the land lay pale for them, pale-snowed, Fell back, and down the snow-drifts flamed and flowed. From off your face, into the winds of winter, The sun-brown and the summer-gold are blowing; But they shall gleam with spiritual glinter, When paler beauty on your brows falls snowing, And through those snows my looks shall be soft-going.

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.