Bertolucci Olive Oil Quotes

#1. I'm from South Jersey: The idea of eating a roll with olive oil and anchovies or some kind of sardine and drinking mint tea definitely comes from reading Paul Bowles. #Quote by Patti Smith

#2. If olive oil comes from olives, then where does baby oil come from? #Quote by Jane Wagner

#3. Kitchen solace - the feeling that a delicious meal is simmering on the kitchen stove, misting up the windows, and that at any moment your lover will sit down to dinner with you and, between mouthfuls, gaze happily into your eyes. (Also known as living.)" RECIPES THE CUISINE of Provence is as diverse as its scenery: fish by the coast, vegetables in the countryside, and in the mountains lamb and a variety of staple dishes containing pulses. One region's cooking is influenced by olive oil, another's is based on wine, and pasta dishes are common along the Italian border. East kisses West in Marseilles with hints of mint, saffron and cumin, and the Vaucluse is a paradise for truffle and confectionery lovers. Yet #Quote by Nina George

#4. Maybe some people will not agree, but I like to eat sardines in the morning for breakfast. I think some people will have a hard time eating sardines in olive oil or pickled sardines for breakfast. I guess that is why I am still single. #Quote by David H. Murdock

#5. 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. #Quote by Jacques Pepin

#6. 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. #Quote by Neal Barnard

#7. Greek yogurt with some olive oil stirred in can transform many dishes. #Quote by Yotam Ottolenghi

#8. 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. #Quote by David Perlmutter

#9. Laura made a great chili. She used lean meat, dark kidney beans, carrots cut small, a bottle or so of dark beer, and freshly sliced hot peppers. She would let the chili cook for a while, then add red wine, lemon juice and a pitch of fresh dill, and, finally, measure out and add her chili powders. On more than one occasion Shadow had tried to get her to show him how she made it: he would watch everything she did, from slicing the onions and dropping them into the olive oil at the bottom of the pot. He had even written down the recipe, ingredient by ingredient, and he had once made Laura's chili for himself on a weekend when she had been out of town. It had tasted okay-it was certainly edible, but it had not been Laura's chili. #Quote by Neil Gaiman

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

#11. 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. #Quote by Tessa Dare

#12. For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal. #Quote by Jean-Georges Vongerichten

#13. 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) #Quote by Susan Wiggs

#14. I cook a lot of Italian food. Bucatini Pomodoro is my best: it's a fat spaghetti with tomato, olive oil, and reminds me of getting married in Italy. #Quote by Bill Rancic

#15. If adults commit adultery, do infants commit infantry? If olive oil is made from olives, what do they make baby oil from? I a vegetarian eats vegetables, what does a humanitarian consume? A writer is someone who writes, and a stinger is something that stings. But fingers don't fing, grocers don't groce, hammers don't ham, humdingers don't humding, ushers don't ush, and haberdashers do not haberdash ... If the plural of tooth is teeth, shouldn't the plural of booth be beeth? One goose, two geese-so one moose, two meese? If people ring a bell today and rang a bell yesterday, why don't we say that they flang a ball? If they wrote a letter, perhaps they also bote their tongue. #Quote by Steven Pinker

#16. I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.
Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over #Quote by Stacey Ballis

#17. There's the landmark Columbia Restaurant. Try the paella, or the 1905 salad. That virgin olive oil they use!" Serge kissed his fingertips. "Know why it's called the 1905 salad? That's the year they first opened. Very historic. Over a hundred years in the same spot. And you know what that means? Everyone who ate those first salads: all dead. #Quote by Tim Dorsey

#18. If we put a vinaigrette together, every part of it is weighed. For the burger, we do a bit of arugula, olive oil - everything is weighed. To the gram. #Quote by Jean-Georges Vongerichten

#19. I'm not a vegetarian, and I like filet minion which is sort of a guilty pleasure because I have vegetarian leanings. I eat that once in a while, but generally speaking I like to eat vegetarian things. I really like pasta. I really like bread with olive oil and garlic and I like salads. #Quote by Jesse Michaels

#20. Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south. #Quote by Yotam Ottolenghi

#21. 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. #Quote by Joan Crawford

#22. Tomorrow at seven o'clock a strange phenomenon will occur: the earth is going to sit on the moon. This has also been written about by the noted English chemist Wellington. I confess, I felt troubled at heart when I pictured to myself the extraordinary delicacy and fragility of the moon. For the moon is usually made in Hamburg, and made quite poorly. I'm surprised England doesn't pay attention to this. It's made by a lame cooper, and one can see that the fool understands nothing about the moon. He used tarred rope and a quantity of cheap olive oil, and that's why there's a terrible stench all over the earth, so that you have to hold your nose. And that's why the moon itself is such a delicate sphere that people can't live on it, and now only noses live there. And for the same reason, we can't see our own noses, for they're all in the moon. #Quote by Nikolai Gogol

#23. The pesto and angel hair are warm in the bowl on my lap, the fragrances of olive oil and basil blending the exotic and familiar, equal parts sunny Tuscan hillside and hometown dirt. A meal like this makes you want to live forever, if only for the scent of warm pesto in January. #Quote by Michael Perry

#24. 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. #Quote by Elin Hilderbrand

#25. And all I can think about is that it's not over and I'm tired and I'm ready to go but I'm still here. And I have to do it again and again and again." He leaned back in his chair.
"You think about that before you tell me I've got it easy."
I stayed silent a while before speaking. "So why don't you end it?"
"Suicide?"
"If your life is such a hell," I asked, "why bother? Why go through it again and again and all those times?"
"Because of..." He stopped and looked at the ceiling. After a moment he shrugged.
"Because of children," he said, "because of smiles and sunshine and ice cream."
"You've got to be kidding."
"You don't like ice cream?" Elijah shook his head, "It's the best. Imagine how excited I was when someone finally invented it. "
"Sunshine and smiles don't make all that other stuff go away." I said, "This isn't a fairy land."
"No," he said. "It's the real world. And the real world is the most amazing thing any of us will ever experience. Have you ever climbed a mountain? Walked through a garden? Played with a child? This isn't exactly a revelation John. People have been praising the simple pleasures since even before I was born, and that's a very long time."
"You don't do any of those things."
"But I have my memories," Said Elijah. "And I have even simpler things. Music. Food. Everybody likes bacon."
"I'm a vegetarian."
"Asparagus then," said Elijah, "roasted in pan. A little olive oil and a little #Quote by Dan Wells

#26. The combination of olive oil, garlic and lemon juice lifts the spirits in winter. #Quote by Yotam Ottolenghi

#27. Huge tureens of puréed chestnut soup with truffles were carried in and served to each guest, filling the air with a rich earthy small. Then the servants brought in ballotine of pheasant, served with cold lobster in aspic and deep-sea oysters brought up the river by boat that morning. Our own foie gras on tiny rounds of bread was followed by 'margret de canard,' the breast meat of force-fed ducks, roasted with small home-grown pears and Armagnac. There was a white-bean cassoulet with wild hare, a haunch of venison cooked in cinnamon and wine, eel pie, and a salad of leaves and flowers from the garden, dressed in olive oil and lemon. #Quote by Kate Forsyth

#28. I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key. #Quote by Todd English

#29. There are many things in this world I do not know. I do not know how butterflies get out of their cocoons without damaging their wings. I do not know why anyone would boil vegetables when roasting them is tastier. I do not know how to make olive oil, and I do not know why dogs bark before an earthquake, and I do not know why some people voluntarily choose to climb mountains where it is freezing and difficult t breathe, or live in the suburbs, where the coffee is watery and all the houses look alike. #Quote by Lemony Snicket

#30. 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. #Quote by Giada De Laurentiis

#31. I try to stay low-carb and high on lean protein. I'm lucky in that I love chicken and rice; it's one of my favorite meals. I steam some vegetables and top them with olive oil for some flavor. #Quote by Ashley Wagner

#32. Good olive oil, good butter, milk - they give food taste and depth and a richness that you cant reproduce with low-fat ingredients. #Quote by Nigella Lawson

#33. I don't know whether it's better to run five miles a day, eat yogurt shakes, have no family within a thousand miles, and work eighty hours per week in a stressful environment year in and year out, with two weeks off (or less) for vacation, or eat shredded beef and bitter greens saute´ed in olive oil, drink five or six little cups of caffe` a day, smoke a few cigarettes, have your entire family and a community of friends within two miles of where you live, take at least four to six weeks of vacation and come back with a deep suntan, and recognize that what you do for a living is no ultimately going to make much difference in the world. Perhaps the fact that nervous breakdowns, heart disease, divorce, and suicide are so much lower here makes Romans think that we Americans are not really focusing on the things that matter. #Quote by Alan Epstein

#34. The problems that we have in Jamaica are not fundamentally economical but mental, if we changed the way we saw the world then many of us would be better off. Our failures and pitfalls are not because of what others did not do for us but stems from what we are culturally as a people unwilling to do for ourselves. We are a people shackled by our own perceptions.
We are much too given to pessimism, believing that the obeah man oil can kill you too earnestly than how we embrace the anointment of the Pastor's Olive Oil. I guess evil to us is such a strong, pervasive muse. #Quote by Crystal Evans

#35. It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There were pates of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted with peppercorns. There were tiny sweet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in... We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms.

We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble requests for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread fried in garlic and olive oil, we ate the plump round crottins of goat's cheese, we ate the almond and cream gateau that the daughter of the house had prepared. That night, we ate for England. #Quote by Peter Mayle

#36. 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. #Quote by Debi Mazar

#37. One thinks of lard as a kind of pure high saturated fat but it is only 41 % saturated, while it is mostly (47 %) MUFA, predominantly oleic acid, the main fat in olive oil. So it is a question of whether you think that lard is half full of SFA or half empty. #Quote by Richard David Feinman

#38. When my hair is curly, I use Suave coconut conditioner. It's not a leave-in, but I use it like one. It is so light and really brings out my hair's curl. A lot of leave-ins are too heavy, but this one is just perfect. When it's straight, I love Frederick Fekkai Tech Shampoo & Conditioner and their Olive Oil glossing cream. #Quote by Adrienne Bailon

#39. And to the flour
add water, only
a thin stream whispering gathered
rains of a reticent winter.

And to the flour add oil, only
a glistening thread snaking through
ridges and ravines of what
sifts through your fingers,
what sinks, moist and burdened
between your palms.

And in the kneading
hinge forward, let the weight
of what you carry on your shoulders,
the luster of your language, shade
of your story press into the dough.

And to the dough bring
the signature of your fingertips, stretch
the canvas before you, summer linen
of wheat and autumn velvet of olive oil,
smooth like a map
of silence and fragrance,
of invisible terrains of memory. #Quote by Lena Khalaf Tuffaha

#40. I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time. #Quote by Isabella Rossellini

#41. You wouldn't hurt a virgin, would you? Where do you think they get virgin olive oil, huh? Don't you think we're pathetic enough as it is? #Quote by Italy

#42. 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. #Quote by Michele Scicolone

#43. Home-made bread rubbed with garlic and sprinkled with olive oil, shared-with a flask of wine-between working people, can be more convivial than any feast. #Quote by Patience Gray

#44. For the LORD your God is bringing you into a good land - a land with streams and pools of water, with springs flowing in the valleys and hills; a land with wheat and barley, vines and fig trees, pomegranates, olive oil and honey; a land where bread will not be scarce and you will lack nothing; a land where the rocks are iron and you can dig copper out of the hills. #Quote by Beth Moore

#45. 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. #Quote by Tom Robbins

#46. Salad of baby spinach, artichoke hearts, and slices of fig, drizzled with olive oil and salt and a little fresh lemon juice, #Quote by Adriana Trigiani