Turkey has to be the only place on the whole wide world that has olive for breakfast! Olive for breakfast, olive for lunch, olive oil for cooking, olive oil for frying, olive oil for the hair & skin & olive soap for bathing!!! Popeye's wonderland ;-)
As for me, I only like olive (oil) for my hair :-))) Yes, you hear me right. Olive Oil for the hair. I know, most use Olive Oil for cooking and the extra-virgin oil is especially great as a salad dressing. But, do you know Olive Oil is excellent for the hair as well?
Some pharmacies sell Olive Oil for the skin and most of these can be used for the hair. Apply them after you've shampooed and dried your hair with towel. While your hair is still partially wet, apply olive oil to its ends and you've the best way of retaining moisture and maintain your hair in tip top condition. Nothing works better than this, well other than the best virgin coconut oil which I recently managed to get from a resort in Maldives. These are cheap and best alternatives to hair spas or hair treatments which you've to not only spend money but time to have them done at the salons. Try it and let me know the results. I'm quite sure you'll be happy with them. Note that it's not a miracle potion so it takes at least half a year of consistent application for it to work.
Olive oil is a fruit oil obtained from the olive (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Asia Minor and spread from there as far as southern Africa, Australia, Japan and China. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean.
Olive oil is the main cooking oil in countries surrounding the Mediterranean Sea.
Extra-virgin olive oil is mostly used for salad dressings and foods to be eaten cold. Used cold, its strong flavor is able to stick out while not being compromised by heat. It is also used for sauteing ingredients.
The higher the temperature to which the olive oil is heated, the more one should prefer the use of refined olive oils. When extra-virgin olive oil is heated above 350 °C (662 °F), the unrefined particles within the oil get burned. This leads to deteriorated taste and even toxicity. Also, the pronounced taste of extra-virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after several uses.
Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavor of these oils vary considerably and a particular oil may be more suited for a particular dish. Also, people who like lots of tannins in their red ...