Olive-oily

Heap onto hot olive-oily pasta.

Rounds of olive-oily focaccia are scattered with coarse salt and rosemary, scallions, or tomato sauce.

THE HEALTHIEST DIET AFTER A HEART ATTACK / Is it the low-fat, low-cholesterol diet touted by the American Heart Association? Is it the olive-oily Mediterranean diet, which studies show protects entire populations from heart disease? It’s both.

From her mother Mary Rose inherited, along with “the pipes,” youthful skin, thanks to a Mediterranean heritage and an olive-oily diet.

You’ll pass a traditional panificio (bakery; there’s another at Via Palestro #34) where you can say, “Vorrei un etto di focaccia” to treat yourself to about a quarter-pound of the region’s famed, olive-oily bread (€1, plenty for two).

Butter makes food delicious and, if a dish isn’t based in the olive-oily Mediterranean region, I often fry in a combination of half butter and half olive oil, so you get flavour and a higher burning point.

The evening went well, and we again distributed several papers and received fairly good donations, rewarding ourselves at the end to more scrumptious, olive-oily Greek food, salads and rich baklava sweets.

One of the strangest but most delicious lunches I have had in a while – warm rice tossed with a splodge of mayo, flaked olive-oily tuna and finely shredded lettuce.

You eat the whole artichoke and soak up the olive-oily gravy with your chunks of bread.

Occasionally I had an olive-oily meal of mainly spaghetti, in an inexpensive restaurant.

The combination of caramelized onions, toasted walnuts, and Gorgonzola cheese with the tender olive-oily focaccia dough is magical.

A motherly woman lived there with her son, Luigi, a gay young man with an olive-oily skin, glistening teeth and a rubbery smile.

Unlike Bunnahabhainn, it is not that easy to drink, either, having such a bland, rather olive-oily taste that you end up geting^([sic]) fed up with very quickly.

The taste is indeed pure salt, chewy salt, a little sour, but without the olive-oily taste of her father’s salt-cured olives.