I have never
seen olive green head to toe but this is done so well.
Seeing olive green as a neutral creates a new way to use those items in your closet and makes it move beyond drab and into a more wardrobe maximizing staple.
I saw this olive green satin hat at H&M a while back and while having a particularly bad hair day myself I tried it on and thought... well yeah, this fixes things.
Not exact matches
Members of the Women's Army Corps and Army nurses,
seen here caring for Vietnamese refugees in 1975, typically wore uniforms similar to the men: two - piece tropical combat uniforms of
olive -
green, rip - stop cotton poplin.
Topping Spicy
Green Sauce (see recipe below) or pesto or another green sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3
Green Sauce (
see recipe below) or pesto or another
green sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp olive oil 100 ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3
green sauce 2 - 3 stalks (50 g) kale 1/2 lemon 4 tbsp
olive oil 100 ml / 1/3 cup sunflower seeds 1 tsp ground sumac 100 ml / 1/3 cup cooked chickpeas 100 g feta cheese 2 - 3 eggs
olive oil 1 shallot, peeled and chopped 2 cloves garlic, peeled and minced 1 package tempeh, cubed 1
green pepper, diced 1 cup mushrooms, sliced 1 cup peeled and diced winter squash (I used delicata) 1 - 2 cups chopped Swiss chard (or other
greens such as spinach or kale) 1/2 -1 cup favorite salsa (homemade or all - natural store - bought variety) ***
see note below
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups
olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted
green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (
see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
1 tablespoon
olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (
see headnote) 4 cups chopped
greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
If you think you would like to
see how clean eating diet can make you feel better and brighter, here are some useful store cupboard essentials to help you: • Oats • Tins of beans, chickpeas, lentils (in water) • Tinned tuna, salmon, mackerel (in
olive oil or water, NOT brine) • Whole - wheat pastas, brown rice, quinoa, bulgur wheat, freekeh and dried lentils • Natural (unsalted) nuts and nut butters, seeds, raisins, unsweetened dried fruit, rice cakes • Coconut oil /
olive oil • Apple Cider vinegar • Organic Tamari (soy) sauce • Plenty of your favourite herbs and spices • Brown rice syrup or organic maple syrup or local honey • Herbal teas and
green tea • Wholegrain mustard
1 tablespoon
olive oil 1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea salt freshly ground black pepper to taste 1/2 cup red bell pepper, chopped 2 cups cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons
olive oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced
green onions 1/2 cup good quality breadcrumbs (
see note) 3 tablespoons sesame seeds 1⁄8 teaspoon sea salt 1 tablespoon
olive oil for frying patties
One 28 - ounce can (796 - ml) diced tomatoes, drained (
see notes) 1 - 1-1/2 tablespoon
olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (
see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup
green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (
see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
When I first
saw this, I thought, «
Green olives in chia pudding... ew?»
Topping ideas: sliced
green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of
olive oil and salt (
see photo), chopped fresh chives, toasted walnuts
PASTA 3/4 lb linguine of choice 2 tablespoons
olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (
see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2
green onions, sliced 1 cup quickie vegan parmesan, divided
Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin
olive oil butter 2 tablespoons maple syrup 6 cups baby lettuces, or mixed
greens such as watercress or Mache 1 red pepper, seeded, cut into a julienne and saut √ © ed in
olive oil 1 pound brown mushrooms, washed, dried very well, sliced and saut √ © ed in butter and
olive oil 3 «ÅÑ4 cup basic salad dressing (
see recipe below)
2 rounded cups cooked quinoa (
see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low - fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2
green onions, including white parts 1 / 2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder
Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water
3 red chillies (
see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light
olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite - size pieces2 celery sticks, chopped into small bite - size pieces2 garlic cloves, finely chopped300g dried
green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
Spiced vegetable soup with lentils and roasted chilli 3 red chillies (
see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light
olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite - size pieces2 celery sticks, chopped into small bite - size pieces2 garlic cloves, finely chopped300g dried
green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
Over the past few months, we've been partnering with Foster Farms on their big New Comfort Food campaign - you've probably already
seen Alyssa's yakitori and my Braised Chicken with
Green Olives.
2 (6 - ounce) swordfish fillets
Olive oil Coarse kosher salt Freshly ground black pepper 1/4 cup Agent Orange Sauce (
see recipe) 2 cups mixed Field
Greens or Mesclun Mix
2 tbsp extra virgin
olive oil 1 - 2 eggplants (880 g), cubed 1 - 2 red bell peppers (170 g), seeded and cubed 2 tsp dried oregano 1 fat pinch of himalayan salt 1 pinch of black pepper 2 garlic cloves, grated 1 shallot, finely chopped 1 small bunch of Italian parsley, finely chopped 1 small bunch of basil, finely chopped —
see notes 2 - 4 ripe tomatoes (600 g), cubed 1 handful pitted
green olives (70 g), chopped 4 tbsp capers (30 g) 1 tbsp aged balsamic vinegar
1 large ripe pineapple — peeled, cored and chopped about 4 small or 1 large English cucumbers — peeled and chopped 1 cup pineapple juice — preferably freshly made about 1/2 jalapeno — seeded and diced (
see text) 1 tablespoon lime juice 1 - 2 teaspoons sea salt — to taste 1
green onion — chopped 1 handful cilantro leaves, plus more for garnish 3 tablespoons
olive oil
My sister
saw this post and told me she had pasta with beans and
greens for dinner the other night, but with
olive oil and garlic
Or perhaps you've
seen advice that you should be drinking
green smoothies, or guzzling gallons of filtered water, or maybe even slurping strange concoctions made from
olive oil, -LSB-...]
And don't be afraid to order off - menu — meaning if you
see that they have unhealthy chicken breast meals and unhealthy salads, you can just ask for a regular chicken breast served over a bed of mixed
greens with a generous portion of
olive oil.
1 pound raw shrimp, (21 - 25 per pound) 1/4 teaspoon salt 1/4 -1 / 2 teaspoon cayenne pepper 1/4 teaspoon ground turmeric 1 tablespoon extra-virgin
olive oil 1 large ripe, firm mango, peeled and cut into 1 / 2 - inch cubes (
see Tip) 1 bunch scallions,
green tops only, thinly sliced 1/4 cup firmly packed fresh basil leaves, finely chopped
When I first
saw this, I thought, «
Green olives in chia pudding... ew?»
EGGS — any kind (organic) FRUIT — berries, grapefruit, lemon, lime,
green apples, avocado, fresh coconut GRAINS — only pseudo grains quinoa, buckwheat, amaranth MEATS — virtually all meat including fish, poultry and beef (organic) VEGETABLES — Most fresh vegetables and freshly made vegetable juice BEVERAGES — bottled or filtered water, non-fruity herbal teas, stevia sweetened fresh lemonade or limeade, freshly squeezed carrot juice (
see below) VINEGAR — apple cider vinegar OILS —
olive, grape, flax seed, cold pressed virgin coconut oil NUTS — raw nuts, including pecans, almonds, walnuts, cashews, and pumpkin seeds.
8 ounces silken tofu 2 tablespoons
olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (
see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces
greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)
This one comes in black or
olive green and is one of the coolest bucket bags I've
seen.
The autumnal shades of burgundy and
olive green were
seen in abundance across the catwalk along with burnt orange and navy blue, all of which often accentuated by contrasting black leather panelling and detailing.
You can
see how I wore them with an
olive green sweater here and with a hot pink sweater here.
Look around and you'll probably
see garments in navy blue and
olive green decorated with brass or gold buttons.
I got this same jacket in
olive green last year (
seen here), and it's hugely versatile for me.
One combo (not
seen here) is
olive / army
green with blush / pink.
We
see the 3.1 Phillip Lim collection at New York Fashion Week all saturated with a khaki and
olive green mishmash with some Spicy Yellow accents in between — many slouchy pants, puffed jackets and tops with a lot of ropes swinging to and fro, the whole shooting match screaming an adventuresome journey.
That
olive green trench coat is easily one of the most beautiful I've
seen in the blogosphere!
I have a few variations in my closet, from
olive green to red, but I
saw this navy one and knew I had to have it.
I got my first pair from Trunk Club in an
olive green, so when I
saw these black babies from Tobi I HAD to have them in my closet!
If there's one thing I love as much as oxblood and leopard, it's
olive green and leopard [
seen here, here, and here].
I am absolutely obsessed with wine color tones and
olive greens this season, but you won't
see me completely tossing out the whites in my wardrobe.
As you can
see, today I went for
olive green.
The star was
seen on the New York City streets wearing a chic
olive green military - inspired jacket and skinny black leather Frame moto pants ($ 1,025; frame-store.com).
I could easily
see this top being remixed several ways this spring — perhaps next time with a pleated chiffon
olive green skirt?
If your heart does not leap up on
seeing these amazing shades, have a look at the
olive green Lee Cooper casual shoes at Myntra.
These $ 10
olive green shorts from Marshalls have gotten a lot of wear (last
seen here).
I'm, quite obviously, guilty of loving
olive green a bit much
seeing as how my last 3 outfit posts all feature it.
I have mentioned before how much I love my jackets from Ralph Lauren (last one
seen here) and this
olive green one is certainly no exception.
Last
Seen Online unrd Louise Parker: Lean for Life - Optimum Weight Loss (iOS app) Octopus Publishing & Aimer Media
Olive Green SuperMemo World Ripper: The Secret Life of Walter Sickert, Kindle in Motion Amazon Publishing The Sky Below: A True Story of Summits, Space, and Speed, Kindle in Motion Amazon Publishing
I've recently
seen a really nice food with some organic fruits and vegetables, «human grade» meats, a nice oil blend (
olive, salmon and evening primrose) and many other appealing ingredients, but when I looked at the ingredient list closely, I
saw that salt ranked higher on the list than eggs, yeast supplement and any of the fruits and veggies (listed: fresh whole garlic, fresh whole sweet peas, fresh whole sweet potatoes, fresh whole carrots, fresh whole
green apples)- that is pretty scary.