Latest news with #OliveOil
Jordan News
05-07-2025
- Health
- Jordan News
Say Goodbye to False Lashes: Natural Ways to Grow Longer Eyelashes - Jordan News
Say Goodbye to False Lashes: Natural Ways to Grow Longer Eyelashes Long, thick eyelashes are considered a symbol of beauty and allure, which is why many women strive to achieve healthy, naturally long lashes. But is it really possible to grow them? The answer is yes—provided you commit to consistent care and use the right methods. اضافة اعلان Causes of Weak or Falling Eyelashes: Frequent use of heavy makeup without proper cleansing Rubbing the eyes harshly or removing mascara aggressively Poor nutrition or vitamin deficiencies Aging or genetic factors Using low-quality cosmetic products Natural Methods to Grow Longer Eyelashes: 1. Castor Oil One of the most popular oils for strengthening and lengthening lashes. Apply a small amount using a clean mascara brush before bedtime. 2. Coconut Oil or Olive Oil Both are rich in fatty acids and nourishing vitamins. Apply in the same way as castor oil for softening and strengthening lashes. 3. Aloe Vera (Aloe Gel) Helps hydrate and strengthen the lashes. Apply using a clean brush and leave it on overnight. 4. Proper Nutrition Eating foods rich in vitamins like Vitamin E, A, B7 (Biotin), and Zinc supports healthy hair and eyelash growth. 5. Adequate Water and Sleep Dehydration and lack of sleep negatively affect the health of your skin and hair, including your lashes. Source: Lebanon 24
Boston Globe
01-07-2025
- Lifestyle
- Boston Globe
José Andrés adds tinned seafood to his charcuterie board of offerings
Advertisement All of them beg to be eaten straight from the tin with hunks of crusty bread. FishSnax 4.1-ounce tins are available for $13.99 each for Mussels in Pickle Sauce, Wild Caught Sardines in Olive Oil, and Sardines with Lemon and Olive Oil. The Smoked Octopus in Olive Oil is $14.99. Find them at . Ann Trieger Kurland can be reached at
Hamilton Spectator
16-06-2025
- Hamilton Spectator
Mayor, residents note positive shift in Midland's downtown atmosphere
It's noticeable. Tourists roam and residents laugh. Panhandling and vagrancy are nearly invisible. For years in recent memory, the once-vibrant downtown core of Midland has felt the pressures of being a hub for many societal maladies. It has been a destination for released Central North Correctional Centre prisoners, former Waypoint Centre for Mental Health Care inpatients and is the home of one of Simcoe County's housing shelters. What was once a sparse number of unknown faces asking strangers for spare change a decade ago inflated into a constant source for concern with frequent calls to the police by increasingly frustrated residents. And yet, since the winter transitioned into the warmth of spring, nearly no such exhibitions have flared up. At Olive Oil Co. on King Street near Dominion Avenue, Barb MacBride told MidlandToday that having only taken ownership of the global oils and balsamics business from her friend Denise Tucker since October, she hadn't been witness to the maelstrom of years prior; however, she was warned in advance. Olive Oil is located next to the former Crows Nest building at the intersection, and immediately adjacent to an alcove which was once the entrance to the Dynasty restaurant. For the past few years, that tucked alcove became the frequent location for transients to loiter, often seen damaging the exterior while verbally harassing residents and tourists; MacBride said no damage had breached into Olive Oil. 'Quite often, we would come in and try to clean it (the alcove) up safely because of needles and other paraphernalia that would be left behind, and it was quite an eyesore,`she says, adding that two relaxation chairs offered for passersby would often be taken over by the riff-raff, and frequent calls were made to the OPP whenever escalations occurred, sometimes daily. 'It would sometimes spark into arguments, or just selling drugs or smoking drugs or whatever the case was,' says MacBride, 'but enough so that our shoppers would be unnerved and come in and be uncomfortable.' MacBride states, however, that in 'the past couple of weeks, two to three weeks at least, we have not made a call to the OPP', and said that the downtown felt safer. She wasn't sure of the cause. It was a sentiment shared by Mayor Bill Gordon during the recent town council meeting, where a report on the Downtown BIA sparked a series of comments in which he admitted surprise that five unrelated residents over the past week had approached him 'to tell me that the downtown feels different; that it feels cleaner, it feels safer.' He added resident praise for town parks as well. Speaking to MidlandToday, Gordon says it felt like a resonance of factors: police patrols, 'some changes in management, new initiatives from the county, council direction, …the Hope, Housing and Health symposiums. 'I'm hoping it's the culmination of all these efforts over the past couple of years that are having a difference, but I guess time will tell over this summer,' says Gordon. He stressed that neither the Guesthouse shelter, located adjacent to the Midland Public Library at the corner of King Street and Elizabeth Avenue, nor its guests were the cause of all the downtown problems. It was a shared sentiment, echoed both by library CEO Trish Hayes, who wrote to MidlandToday that the library 'works to provide a safe and engaging space for everyone, and upholds a commitment to inclusivity, ensuring all users are welcome at the library without consideration of socioeconomic status', and by Guesthouse CEO Rosemary Sykes. Says Sykes: 'The problems that the members of the BIA and community-at-large are concerned with are not shelter problems. The shelter is working very hard on a daily 24-hour day basis with well-trained staff to make sure our guests are cared for in the way that they're meant to be, where we also make sure our guests understand that they are citizens of this community. And as such, they have a responsibility for their behaviour both in the shelter and outside the shelter.' Sykes lists engagement roles which positively benefit the community, including patrols for clean-up and maintenance within the downtown core, docks, and parks by guests under guidance of Guesthouse staff. Additionally, Sykes states that a smoking area located behind the Guesthouse 'also became an attraction to those that were trying to deal drugs from the area of the shelter. We removed it, and so a lot of drug dealers have left; I can definitely say that has happened in the past two months or so.' The decrease in negligent activity was also verified by Corps Officer Lt. Aimee Thomas of the Salvation Army Canada and Bermuda, an outreach and family services worker who contacted MidlandToday regarding the strengthened connections between community agencies and area partners. 'We believe that there is a decrease in activity throughout the downtown core,' writes Thomas, 'as the Salvation Army has been present in the community to encourage those struggling with homelessness to choose alternative activities within our community, rather than congregating downtown. 'Within the last year, we have partnered with other community agencies to integrate our knowledge of services so that we can walk alongside to support our clients/customers' goals. Through this collaborative connection, we have seen an increase in housed individuals this year.' Thomas adds that although the future of homelessness in Midland was an unpredictable challenge, the Salvation Army and other partners would strive to support community efforts for affordable housing. And with Ontario's Best Butter Tart Festival in full swing, Midland CAO Rhonda Bunn tells MidlandToday that town council and staff were 'invested in collaborating with social services and local organizations that provide outreach services and compassionate assistance where it is needed most, while ensuring the needs of our residents, businesses, and visitors are valued.' For MacBride and Olive Oil, the festival was just one more showcase of the town's inherent beauty; moreso with the safer environment. 'I love it down here. It's one of the nicest downtowns,' she says. 'We have some amazing shops and owners, and by far such a loyal customer base that love shopping downtown. I think it's important that we keep it in a manner that people feel safe, and I think that we're getting there.' Error! Sorry, there was an error processing your request. There was a problem with the recaptcha. Please try again. You may unsubscribe at any time. By signing up, you agree to our terms of use and privacy policy . This site is protected by reCAPTCHA and the Google privacy policy and terms of service apply. Want more of the latest from us? Sign up for more at our newsletter page .
Forbes
10-06-2025
- General
- Forbes
The Essence Of Italian Olive Oils
Olive trees on a hillside near Loreto Aprutino, Abruzzo Everyone knows that there is no such thing as Italian food; instead we speak of the cuisine of a specific region, such as Piedmont, Tuscany, Sicily, Veneto and every one of the other regions of the country, 20 in all. Yet, when the conversation turns to Extra Virgin Olive Oil (EVOO), most of the attention is focused on only one region - Tuscany. Liguria receives notable press for its lighter-styled oils, while there has been a good amount of press about Sicilian oils, but in many countries, especially in the United States, Tuscany is considered the spiritual home of Italian EVOO. While I have tasted numerous EVOO from Tuscany and believe this is one of the best regions for this product, I want to call to attention three other regions where the oils are also excellent, namely Umbria, Marche and, my favorite region for EVOO, Abruzzo. I have to imagine that the fame of Tuscany has much to do with this region being the best known for its olive oils, but Abruzzo, Marche and Umbria are home to some of the finest EVOO in the world. The author's favorite region for Extra Virgin Olive Oil in Italy is Abruzzo. Here are three examples: Marina Cvetic, Tommaso Masciantonio and Ciavolich Most EVOO you see on retail shelves or on the table at an Italian restaurant in the US are produced by large companies. The quality ranges from average to very good, yet as they are made in large quantities, they are commercial in nature, and rarely communicate the potential of a top Italian EVOO. Those are produced by small to medium-size farms, some of them specializing in this product, while others are produced for or by wineries throughout Italy. Most oils are blends of at least two or three cultivars; in Tuscany and elsewhere, the most common at Frantoio, Leccino and Moraiolo. Some Tuscan producers will produce an oil from a single cultivar; a common choice is from Frantoio. Blending several varieties of olives will result in a less intense, often more pleasing oil, while one made from a single cultivar tends to produce a more full-bodied, often spicier oil. Producers in several regions have small productions of these single variety oils, which are called monocultivar. It's fascinating to taste the oils and compare them to blended ones, much in the same way as with a single vineyard wine as opposed to a blended one. It's not that the single variety oils or single site wines are better, it's that they're different, with blended offerings being more appealing to a wider range of consumers, while the more limited production oils and wines are meant for those with a more selective palate. Among the most interesting monocultivar oils include Ascolana Tenera from Marche (Montecappone produces an excellent example), Intosso (Tommaso Masciantonio, a great olive oil producer, makes a stellar version), and Dritta. This last cultivar is primarily found in Abruzzo in the commune of Loreto Aprutino, one of the true capitals of Italian EVOO. Several of the area's best wine producers, including Valentini and Ciavolich make their oils exclusively from Dritta, while another, such as Torre dei Beati makes a blended oil incorporating Dritta. Here are my notes on some of the most distinctive Italian extra virgin olive oils - all are from the 2024 harvest: Outstanding Ciavolich Monocultivar Dritta (Loreto Aprutino, Abruzzo) - Deep yellow green; aromas of green apple, celery and a hint of almond. Excellent balance and persistence; great fruitiness and minimal bitterness. Delicious! One of the most elegant and flavorful olive oils I have ever tasted. Masciantonio Monocultivar Intosso (Casoli, Abruzzo) - Beautiful deep yellow green. Aromas of dried tomato, basil, apple and freshly picked pea. Full-boded, this is quite rich on the palate and has medium-full bitterness along with a slightly savory finish. Outstanding and highly distinctive! Montecappone Monocultivar Ascolana Tenera (Jesi, Abruzzo) - Deep green with yellow hints. Aromas of celery, green apple and hints of almond and grass. Medium-full, with notable complexity, a lengthy finish and remarkable elegance; a marvelous oil with significant fruitiness and subtle bitterness. Excellent Antonelli Chiusa di Satriano (Montefalco, Umbria) - Medium-deep green; aromas of celery, asparagus and pine nut. Medium-full, this is quite rich and has notable persistence with a delicate bitterness in the finish. A lovely combination of appealing fruitiness and impressive harmony. Terre Stregate Primo Fiore (Guardia Sanframondi, Campania) - A blend of ancient varieties: Ortice, Ortolana and Racioppella. Bright medium-deep yellow green; aromas of celery, pea and asparagus. Medium-full, with excellent richness on the palate, this is a beautifully made oil that is deeply fruity and has only a slight trace of bitterness. Rocca di Montegrossi (Gaiole in Chianti, Tuscany) - Medium-deep green; attractive aromas of green apple, celery and green bean. Medium-full, this has a slight bitter finish, often referred to as the 'Tuscan itch.' Notes of fennel, grass and almond add complexity. Colle Massari 2024 (Montecucco, Tuscany) - Medium-deep green; aromas of green apple and celery. Medium-bodied with excellent ripeness, good acidity and persistence. Very appealing, nicely balanced with notable typicity, appealing grassy notes and almost no bitterness in the finish; beautifully balanced. Cantina Fratelli Pardi (Montefalco, Umbria) - Deep yellow green; aromas of green apple and celery. Medium-bodied, this has excellent fruit definition and impressive texture; the finish is quite harmonious. Very appealing, especially paired with soups and vegetables. Marina Cvetic (Teramo, Abruzzo) - Medium-deep green; aromas of artichoke, apple peel, grass and peapod. Medium-full, rich fruit, slight bitterness; well-rounded finish, elegant and very satisfying. Very Good Porto di Mola Monocultivar Itrana (Galluccio, Campania) - Medium-deep green; aromas of apple, celery and almond. Medium-bodied with very good harmony and a delicate bitterness. Bocale 2024 (Montefalco, Umbria) - Medium-deep green; aromas of celery, apple peel and a hint of pepper. Medium-bodied, this has a dry finish with almost no bitterness. Straightforward and nicely balanced, though a bit light. Marina Cvetic (Teramo, Umbria) Medium-deep green; aromas of artichoke, apple peel, grass and peapod. Medium-full, rich fruit, slight bitterness; well-rounded finish, elegant and very satisfying. (91)
Irish Times
07-06-2025
- General
- Irish Times
Gazpacho with black olive, basil and feta
Serves : 2 Course : Lunch, Dinner Prep Time : 1 hr Ingredients 500g cherry vine tomatoes 2 cloves garlic Sea salt and black pepper 60g leftover bread, crust removed, torn into small pieces About 200ml vegetable stock, cooled 5tbs good quality olive oil Juice of half a lemon 1tsp sugar ½tsp tabasco For the topping: 1tbs good quality olive oil 50g pitted black olives, chopped Handful picked basil leaves 30g feta cheese, crumbled Preheat the oven to 140 degrees. Slice the cherry tomatoes in half and place on a lined oven tray along with the garlic cloves. Season with salt and pepper and roast in the oven for one hour at 140 degrees. Remove from the oven and allow to cool. Place the cherry tomatoes, garlic, bread, vegetable stock, olive oil, lemon juice, sugar and Tabasco into a blender and blend until smooth. You can add more stock if needed until it reaches the desired consistency. Cover and place in the fridge for two hours before serving but it can be left in the fridge overnight. To serve, spoon into bowls. Top with some more olive oil, black olives, basil leaves and some crumbled feta.
