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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.

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.

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.