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New product in our collection!

Have you seen our new Spray Olive Oil bottles? So useful and handy! No.1 accessory for your kitchen!

There is variety of bottles, depending on the meal you are about to cook:

  • For all uses
  • For fish
  • For meat
  • For pasta

Add it to your shopping list!

Olive Oil for a youthful face

Atmospheric pollutants, exhaustive working hours and nights make our skin look tired, leaving obvious signs of fatigue on it. We suggest a beauty mask that will keep your face youthful! 

Spoon of Olive oil
1 tablespoon of dry sage, grated on the mortar or blender

Instructions for manufacture and use:

In a bowl, mix the ingredients well. After washing your face, rub gently with the mixture, making circular movements. Then rinse with lukewarm water and use your moisturizer.


Olive Oil for the perfect skin

Get soft and fresh skin, following the excellent beauty advice Saint George suggest  you, it’s effective and very economical face mask, with materials rich in beneficial ingredients  

2 tablespoon of olive oil
1 tablespoon ground apple

Instructions for manufacture and use:Stir In a bowl the olive oil with the apple, Then gently rub your face, avoiding the area around the eyes. Leave it  for 5 minutes and then rinse thoroughly with plenty of lukewarm water. You can make the face mask with olive oil, once a week

Olive Oil for Dry Skin

Dry skin is a problem faced by many women, especially during the fall months where the cold dehydrates the skin. To combat skin dryness, Saint George proposes an effective mask of beauty with olive oil, for immediate results and simple application.

1 tablespoon of olive oil
1 cabbage leaf

Instructions for manufacture and use:
Cut the cabbage leaf into very small pieces and melt it in a bowl. Then add the olive oil with a cabbage leaf. Spread the mixture on your face and leave it for 15 ‘. Rinse with mineral water, if you have, otherwise with tap water.

Olive oil for the Face

Olive oil & face: The ultimate beauty secret
Pure olive oil has softening, moisturizing and antiseptic properties, is used multiple and is highly effective.

Face mask with olive oil
If you have dry skin and you feel the face pulling you, apply this mask of olive oil: Mix an egg yolk with a tablespoon of olive oil and spread the mixture on your face for 5-10 minutes. Wash your face by alternating the water temperature from hot to cold to pinch your pores.

Make-up remover with olive oil
Replace the moist deodorizer with olive oil by applying a small amount of cotton or a make-up remover. Its greasiness will dissolve even the heavy make-up and leave the skin hydrated and shiny.

Deep cleansing for the face
Stir coarse salt with olive oil and make a light scrub that removes dead cells and leaves the skin smooth. For even better results, leave it a little longer, like a mask.

As an eye cream
Every night put a few drops of olive oil in the area around the eyes instead of cream.

Powerful anti-aging
Olive oil is rich in flavonoids and antioxidants, so it is one of the most powerful anti-aging products of nature.

Olive oil for the Hair

One of the most common problems faced by women with their hair is the split! To help you fight it, we propose you a beauty mask with olive oil, which will make your hair shine!

Materials need to used:
2 cups of olive oil
1 cup of dried lavender

Instructions for manufacture and use:
Put the olive oil in a saucepan
Add the lavender and simmer the mixture for 30 ‘
Remove the mixture from the fire and allow it to cool completely
Strain the mixture and place it in a bottle

Apply olive oil with lavender to your hair before you sleep and leave it through the night , wash them in the morning. You can repeat the procedure once a week and you will see immediate results in your hair from the very first applications!

Marinated Olives and Feta…Super tasty and greek!

100gr drained green olives

3 garlic cloves

1 lemon

½ cup Saint George Extra Virgin Olive Oil

½ teaspoon crushed red pepper flakes

85gr feta

Crusty bread (for serving)


Step 1

Preheat oven to 400°. Drain the green olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.

Step 2

Smash 3 garlic cloves and peel.

Step 3

Using a vegetable peeler, remove peel from 1 lemon in long wide strips.

Step 4

Cook lemon peel, olives, garlic, ½ cup Saint George Olive Oil, and ½ tsp. red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5–7 minutes.

Step 5

Meanwhile, crumble the Feta cheese into a shallow serving bowl.

Step 6

Pour oil mixture over feta. Let sit at least 10 minutes and up to 1 hour.

Step 7

Meanwhile, tear bread into large pieces and place in oven directly on rack. Bake until craggy edges are golden, 5–8 minutes. Serve with marinated feta and olives for dipping.


Grilled Carrots with Avocado & Mint

1 tsp. cumin seeds

3 Tbsp. fresh lemon juice

2 tsp. honey

¼ cup plus 2 Tbsp. Saint George Extra Virgin Olive Oil

1 serrano chile, thinly sliced

Peeled ginger, finely grated

Kosher salt

600gr medium carrots, scrubbed, halved lengthwise, tops trimmed

2 avocados, cut into large pieces

½ cup mint leaves


Step 1

Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.

Step 2

Coarsely crush cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil until combined, then stir in chile and ginger. Season with salt. Let sit until ready to serve, which will give the chile and ginger time to infuse into the sauce.

Step 3

Toss carrots with remaining 2 Tbsp. oil on a rimmed baking sheet; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with sauce. Toss to coat; season with salt.

Step 4

Arrange avocado and carrots on a platter. Spoon any remaining sauce over, then top with mint. Serve carrots warm or at room temperature.

The Best Chickpeas in the whole world!

500 gr dried chickpeas, soaked overnight, drained

1 medium onion, thinly sliced

6 garlic cloves, crushed

Strips lemon zest

¼ cup Saint George Extra Virgin Olive Oil

Kosher salt, freshly ground pepper


Step 1

Combine chickpeas, onion, garlic, lemon zest, Olive Oil, and a couple big pinches of salt in a large pot. Add 2 quarts water and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally and replacing any water that evaporates, until chickpeas are tender, about 2 hours. Taste and season generously with salt and pepper. Let cool.

Step 2

Do Ahead: Chickpeas can be made 6 days ahead. Transfer to an airtight container and chill.

Roasted Peppers: Healthy and…delicious!

1.5kg mixed bell peppers and chiles (any more than 2 hot chiles and the peppers will end up spicy, which is delicious as long as that is what you are going for), large peppers seeded, cut off of cores into quarters

6 garlic cloves, lightly crushed

⅓ cup Saint George Extra Virgin Olive Oil

Kosher salt, freshly ground pepper

300ml fresh mozzarella

Basil leaves (for serving)

1Tbsp. white balsamic vinegar


Step 1

Preheat oven to 325°. Toss peppers, chiles, garlic, and oil in a Dutch oven or heavy roasting pan; season with salt and pepper and toss again to coat. Cover and roast, tossing occasionally, until peppers are very tender, 2–2½ hours. Let cool.

Step 2

Arrange half of peppers on a platter. Top peppers with mozzarella and basil. Measure out 3 Tbsp. of the oily juices left behind and transfer to a small bowl (save remaining peppers and their juices for another use; we love them tossed with pasta, layered into sandwiches, or stirred into frittatas). Add vinegar; season with salt. Stir to combine, then drizzle dressing over salad.

Step 3

Do Ahead: Peppers can be roasted 1 week ahead. Cover and chill.