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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.

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.

Crispy-Skinned Fish with Herb Sauce

1 small garlic clove, thinly sliced

1 cup chopped tender herbs (such as parsley, dill, and/or basil)

1 Tbsp. chopped pickles (capers, cornichons, or chile)

2 Tbsp. fresh lemon or lime juice or white wine vinegar

6 Tbsp. (or more) Saint George Extra Virgin Olive Oil, divided Kosher salt, freshly ground pepper

1.5kg skin-on black bass, striped bass, snapper, or salmon fillets

Flaky sea salt


Step 1

Using the side of a chef’s knife, mash and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp Saint George Olive Oil. Season green sauce with kosher salt and pepper.

Step 2

Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point you may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don’t try to rush it), 8–12 minutes longer, depending on the thickness of the fish. Less fatty fish won’t release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn’t getting crisp enough. Turn fish and cook just until opaque all the way through, about 1 minute.

Step 3

Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.

Chicken with Herbs and Cracked Olives

2 x 1.5kg chickens, backbones removed

Kosher salt, freshly ground pepper

6 garlic cloves, finely grated


¼ cup finely chopped rosemary

½ cup Saint George Olive Oil

1 cup Green Olives, pitted, torn

¼ cup fresh lemon juice

¼ cup chopped oregano

½ cup chopped parsley, plus leaves for serving


Step 1

The night before you plan to grill the chickens, place them on a work surface, breast side up, and open them up against the surface as much as possible. Using your palms, press firmly on breastbone to flatten breast. You may hear a crack. This means you’re doing it right. Set chickens, breast side up, on a large rimmed baking sheet. Season generously on both sides with salt and black pepper. Chill, uncovered, at least 8 hours and up to 2 days.

Step 2

Remove chickens from refrigerator and set out on your counter. Combine garlic, pepper, rosemary, and ¼ cup Saint George Olive oil in a small bowl. Rub chickens all over with mixture and let sit until room temperature, 1–2 hours.

Step 3

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Set chickens, skin side down, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one) over chickens so it draws heat up and over them. Grill, rotating chickens as needed so that they color evenly, until skins are lightly browned, 15–20 minutes.

Step 4

Turn chickens and continue to cook, covered, until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°, 20–25 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes before carving.

Step 5

Mix olives, lemon juice, oregano, chopped parsley, remaining ¼ cup oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.

Step 6

To serve, arrange carved chickens on a platter and top with olive mixture and parsley leaves.