Sentences with phrase «olive have long»

Professionals at Bryant Miller Olive have long been recognized for providing the highest quality representation in some of the most complex and technical areas of law and public advocacy.

Calamata olives have long been a favorite way to add a little salt and hint of «umami» to dishes!

Not exact matches

Having carefully collected and sifted through the available intelligence, President Obama, who as head of state and Commander in Chief holds both the olive branch and the arrows, came to the conclusion that the United States should augment its force in Afghanistan with 30,000 new troops, though their stay will not be long.

The Prophet warns, «Say not, «I have found the truth,» but rather, «I have found a truth,»» One of infinitely many truths, it seems, «For the soul walks upon all paths,» Which means that anything the Prophet says Falls like a perfectly formed olive leaf Upon at least one of those paths, So that His profundity is everlasting and without diminishment, As long as he pronounces oratorically After the manner of Sir Laurence Olivier Reading the King James Bible.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

For a long time I've been using olive oil for salads and stir frying, and corn or rapeseed oil for deep frying... as they have not so strong smell as for example sunflower oil (which I hate).

In a roundabout way, this recipe for Olive Garden zuppa toscana has helped solve a ten - year - long disagreement with The Husband:

3 tbsp olive / coconut oil / vegan butter (doesn't have to be melted, as long as it's soft or at room temperature)

My go to is a big bowl of steamed organic broccoli (doesn't take too long to cook as long as I've got it all chopped and prepped beforehand — I often chop veggies in the morning ready for dinner) dressed with olive or macadamia oil, turmeric, dulce, Himalayan salt and pepper.

Hahaha, totally guilty of putting the olives on my finger tips It's just so much fun The last time I have done this is not THAT long ago either... I love this kind of pizza!

They're offered in six varieties: Kalamata, which offers pungent earthy aromas and the supple nutty accents of the classic Kalamata flavor; Chalkidiki, a firm green olive with crispy, savory and peppery notes that pairs well with sweet accompaniments; Atalanti, which has a complex balance of sweet and savory flavors; Green Rovies, with a rich and buttery flavor with a long finish and a bitter aftertaste; Black Rovies, which offer subtle flavors of peach and pear and end with acidic and balsamic notes that balance out the richness; and Green Mix, which includes a blend of Kalamata, Atalanti, Chalkidiki and Green Rovies.

When I want to heat»em up, I take them out of the freezer and let them thaw for a few minutes (you really don't have to wait very long at all) and then toss them on a pan over med - high heat with a little olive oil.

Last year I shared a some great, winter salads — such as my Brown Rice and Lentil Salad and my Winter Romaine Salad, and I've already posted our long time favorite Cauliflower and Green Olive Salad this year.

Dry - curing is often used for olives that will be stored for longer periods of time, and Kalamata olives that have been dry - cured can often be identified by their wrinkly skin.

The book store has gone the way of the dodo and the my copy of Olives & Oranges was donated long ago, but I still have fond memories of procrastinating homework to pore over recipes, making lists of how I should stock my humble pantry, and dog - earing just about every other page or so for recipes to try on my own or to make for Cory when we moved in together.

Which means that the Greeks have been taking olives seriously as a food crop for at least that long.

200 grams of spaghettini, or other long, thin pasta that you have on hand 3 tablespoons of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large red, orange and / or yellow bell peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed red pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon

It was easy to make but there was way too strong of a vinegar taste for me and my husband and it was too thick, not a mayo texture, with 2 tablespoons of almonds (maybe I blended it a little too long making this happen), I added some Almond Oil to it as I had run out of Olive Oil which made it a mayo texture and toned the vinegar flavor down a bit.

However if you plan to keep it longer I would probably empty the marinade (after a few days of marinading first) and use only olive oil.

If my mother had been the recipient of such a beautiful bundle of broccoli, she would have slightly blanched the florets, then cooked them in plenty of olive oil with a dash of vinegar, long and slow, until impossibly tender and caramelized and concentrated with Mediterranean flavor.

The Catalan Region of Spain has a long - standing tradition of producing some of the finest products in the world and Línia has embraced that tradition with their choices of charcuterie, olive oil and the freshest fish from the coast.

I promise you, you'll be licking the remains of the olive oil with your finger long after the shrimp have been devoured.

The Olive Tap in Long Grove has opened a companion store, The Olive Tap Gourmet Market, across the street from its olive oil boutOlive Tap in Long Grove has opened a companion store, The Olive Tap Gourmet Market, across the street from its olive oil boutOlive Tap Gourmet Market, across the street from its olive oil boutolive oil boutique.

Mr Cameron, whose olive branch move has echoes of Tony Blair courting Paddy Ashdown's Lib Dems ten years ago, added: «We will never win the fight to make British poverty history as long as we rely on top - down, centralised state mechanisms,» he wrote.

Olive had big elections in 2011, when it seemed for a moment that a revived local Republican Party might take over town government, and with one gain ended up with two of five town board seats, as well as in 2013, when long term clerk Sylvia Rozzelle, a lifelong Democrat, rose to become supervisor after the retirement of Berndt Leifeld, and the GOP took a majority of town board seats for the first time in decades.

The question now, Leifeld asked towards the evening's end, was whether the two factions of the town's long - powerful Democratic Party would pull together for November elections, or stay fractured — something that occurred with Olive Republicans when they lost their entrenched power decades ago.

The new oil profile results in an attractive cooking oil that is similar to olive oil in terms of fatty acid content having a much longer shelf life as well as greater heat tolerance and potentially more industrial applications.

Very flat, it measures 50 mm long and 5 mm wide, the back is a black olive colour with a clear central stripe, and it has a pale white belly.

While doctors, nutritionists and researchers have known for a long time that saturated fats contribute to some of the leading causes of death in the United States, they haven't been able to determine how or why excess saturated fats, such as those released from lard, are toxic to cells and cause a wide variety of lipid - related diseases, while unsaturated fats, such as those from fish and olive oil, can be protective.

For as long as I can remember, I've felt a certain sadness I could never explain to anyone: a dead part inside of me that made me pretend I was sick and stay home from school (even in kindergarten) so I could eat cream cheese and olive sandwiches and watch TV with my mom.

Coconut oil, olive oil, almond oil, and all sorts of other popular oils have long been touted as effective and natural s...

Whether you're sautéing vegetables or pan-frying chops, we often reach for the olive oil, which is well and good, but beware: extra-virgin olive oil has a relatively low smoke point — the point at which the oil begins to break down and start to smoke and is not longer fit for consumption.

If just olive oil is used, you'll have a pure castile soap (named after that region in Spain) which is very moisturizing but can take longer to cure.

As long as you're taking in good, quality fats, like olive oil, coconut oil, etc., I would say to try to cut your fats to 50 % of what you normally take in.

Thankfully, most manufacturers no longer make margarine with trans fats and have tried to blend more healthful ingredients like olive oil in.

Olive oil is rich in vitamin E, which is thought to have anti-aging properties, and it's long been used to nourish and protect skin.

If you wanted to replace the olive with jojoba the scrub would last for 1 - 2 years, possibly longer.

The Mediterranean diet has been long praised as heart - healthy, even with its fat content from olive oil, fish and nuts.

Olives and olive oil, rich in healthful monounsaturated fats, have long been important staples of the heart - healthy Mediterranean diet.

Likewise, fats that are solid at room temperature (butter, coconut oil) have longer chain lengths than fats that are liquid at room temperature (fish oil, olive oil).

Many of the long vegans here believing olive oil to be bad for you or at least neutral, even extra virgin, I think this would make most plant fat sources bad except for raw oil from walnuts.

Most impressive of all: studies have shown that 500 mg of olive extract — once a day — significantly reduces hemoglobin A1c levels, a long - term indicator of blood sugar.

I've also read it's best to use a locally - made olive oil as it is likely to be fresher and retain more nutrients, which are gradually depleted by long storage times.

A primary cause of aging is free radical damage.18 Therefore the equation for a longer life would include minimizing exposure to vegetable oils (the primary source of free radicals) and maximizing intake of protective nutrients such as vitamins A and D (found exclusively in animal fats), vitamin E (found in butter, egg yolks and olive oil), vitamin C and key trace minerals like calcium, selenium and zinc.

The Greeks have been using olive oil for everything and they are still one of the longest living nations.

Many claims have been made about olive oil as well, but the fact of the matter is, all oils cause epithelial cell damage to your blood vessels which causes a marked increase in your risk for heart disease since the protective cell layer can no longer clear up blockages.

Just think how long people would live if they followed the Mediterranean diet w / o olive oil...;) There's just way too much empirical evidence that supports the health benefits of olive oil.

As long as I have some weight to come off I avoid nuts, olives, avacados, and other fatty vegan goodies.

Eating lean proteins, veggies, fruits, and supplementing with whole food fats such as olive oil would go a long way to protect our health as a whole.