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.
Adrienne Bailon
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
Alain Ducasse
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
If you're going to saute something, lightly spray olive oil in the pan or on veggies before you serve them. It adds a nice flavor. We grill a lot, so I'll use a little on my corn or my shrimp.
Alison Sweeney
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.
Andrea Pirlo
For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and olive oil will burn and taste bitter. Oils with high polyunsaturated-fat contents like soybean oil will also make your food texturally unpleasant.
Andrew Zimmern
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.
Anne Burrell
I love a bit of arugula tossed in olive oil and pepper over it to just have something nice and fresh and green.
Antoni Porowski
I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils.
Apolo Ohno
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.
Ari Lennox
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.
Ashley Wagner
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.
Bill Rancic
Nice olive oil is fairly easy to find at your standard grocery store, but there are fewer options of nice vinegars.
Brad Leone
I say to my industrialist friends, when you have guests from out of town, I don't care how important they are, you should feed them the essence of Italian culture: spaghetti, bread and olive oil.
Brunello Cucinelli
I love eating clean. Like for lunch, I'll have a wrap with hummus, avocado, carrots, tomatoes, cucumbers and bell peppers with a little bit of olive oil and pink Himalayan salt.
Camille Kostek
I have a routine to work on my vocals. I always get some honey and some extra virgin olive oil to coat my throat, and I go to bed.
Charles Bradley
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
Learn to cook brown rice with a little salt and butter or olive oil. Learn to boil noodles properly or saute onions right. Once you get those basics down, you'll be all good and feel more confident.
Damaris Phillips
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.
David H. Murdock
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
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.
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.
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.
I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.
You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.
My mother takes care of my health. She makes sure that the food cooked is in olive oil. She takes charge of our health also because my dad is a heart patient. So on sets, I do take care of myself. But at home, it's my mother who is the boss of our health!
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.
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 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.
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.
People should always have a good bottle of extra virgin olive oil, a packet of pasta, tinned tomatoes and a good cheese somewhere in their fridge.
If I'm feeling nostalgic, the first thing I do is open a packet of spaghetti, olive oil in a pan, garlic, a little bit of chili, a sprinkle of fresh parsley, and that's it. It reminds me of my mum.
I make sure to eat dishes made in olive oil, whether virgin or extra virgin; the dish has to be made in olive oil. I believe it's the healthiest oil that you can consume to stay fit.
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.
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.
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.
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.
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.
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.
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.
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.
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.
My hair can get quite dry, so I condition it in olive oil once a week.
After a year, the aromatics in an olive oil are gone. Sometimes the bottles on the shelf in the supermarket are there a lot longer than you are.
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.
Olive oil mixed with raw sugar makes for an excellent lip scrub.
One thing I've learned is I actually don't like variety very much. I like having the same thing over and over: assorted lean proteins, arugula salad, quinoa or brown rice with soy sauce, olive oil, lemon, and salt. Those ingredients can pretty much get me through the week.
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.
Simplicity in preparation is the Italian way. Make easy dishes, and then you can elaborate the final preparation by decorating with vegetables or herbs or adding a dash of olive oil.
