#olive-oil

[tadhannahj]

incorrect poolverine quotes ft. found family dynamics

[gatorpond]

for those who would like to support Palestinian olive farmers, equal exchange has Palestine-sourced olive oil! they're an amazing worker owned co-op that works closely with local farmers to support sustainability and pay fair wages.

i frankly cannot afford it, but i know some folks can and would like to get some. it comes in packs of 6 bottles, so if you can get 6 friends together, each person can pay for one bottle!

they also have some of the most delicious coffee and hot cocoa mixes that i've ever gotten, and the same approach applies. given how horrific farming and labor practices are in both of those industries, i highly recommend supporting them and getting some amazing products in return if you can afford it.

[cremsie]

Olive oil and balsamic vinegar dragon

[indecisivegloom]

[chasingrainbowsforever]

~ Red | White | Green ~

[bunnypets]

caramelized nectarine olive oil cake with basil smbc and hibiscus glaze by by_karianna

[darlin-djarin]

the thing i love about star wars is you can literally name your ocs whatever you want. this is my oc oingo boingo. that's my oc shit turd doogus. my oc ski'biddi toi'let. so on and so forth

[sweetoothgirl]

Orange and Olive Oil Carrot Cake

[daily-deliciousness]

Caprese salad (insalata caprese)

[hotvintagepoll]

Hello! Do you have a favorite winter recipe? I'm looking to expand my repertoire, because I've only lived in a climate that snows for a couple years, and I don't have enough cozy, bone warming foods!

PS - I keep having to feed my cat pumpkin puree because he has some tummy troubles but he will only eat it if I gently hand feed him with a spoon. Just thought you might enjoy that.

YES HERE IS JOYOUS SOUP

(i have never actually called it joyous soup but it's what i feel everytime i make it and i feel like everyone should make it)

This soup does not have a proper recipe because uhh, my mom is bad with recipes but ALSO this soup truly adapts to whatever you have in your fridge, as long as you have 1) some kind of oil or butter to sautee things with and 2) potatoes. this is the sam gamgee make-it-on-the-side-of-a-mountain-winter soup.

Step 1. Take your potatoes—6 is the ideal but 4 works—and chop them up rough. "What kind of potatoes?" Whatever they have on the side of the mountain, Sam. You now have a bunch of 1" potato chunks or discs (I like discs). I assumed you washed them first but if you forgot you can wash them now.

Step 2. Get your oil or butter sizzling. I use about two tablespoons of butter to start and add more as I go if the potatoes don't look fully covered. I am probably cooking the butter on medium.

Step 3. You're putting the potatoes in the butter. You're pretending to fry them. Watch them get all buttery and golden and a little brown and crispy. You're thinking, man, I could eat these as they are right now. You could do that. Don't. Add garlic and onions if you have them. Add lots.

Step 4. Just as you're like oh MAN these potatoes and garlic and onions look really good fried just like this, you're going to swamp them in water. You're going to stare at what you've done and thought you made a mistake. You have not. The water should just be covering the potatoes and now you've turned the water up to high, staring at your weird sad soup pot, that smells deliciously of butter garlic onions and potatoes.

Step 5. In another saucepan, you are melting more butter (or oil, or what have you) and figuring out what else you have in your cupboard. Carrots? Those can go in. Parsnips could too. Spinach works nicely. Any onions or garlic you forgot can be added again now. Mushrooms are fucking fabulous. Leeks? Sublime. The only veg you should be avoiding are the ones that are secretly fruits (no watery tomatoes or squishy cucumbers) or the ones that you think are insipid (celery).

Step 6. You're chopping all of that up as much as you like and browning it up in the butter. You're also adding whatever spices strike your fancy. I love salt, so that's always going in, but I usually add black pepper and cayenne, and then I get fruity with it and start adding in paprikas and cumins and turmerics or corianders and thymes and basils and parsleys. It all depends on what smells right to you combined with the steams you're making, and how much spice you want kicking you later.

Step 7. How are your boiled potatoes looking? Are they soft yet? Good. Can you stick a fork in them yet, and has the water boiled down to almost nothing? Excellent. How are all your buttery brown vegetables looking? If you want to give up the whole experiment and eat them right out of the pan, it's time to make another mistake and add all your gorgeous browned vegetables to your disastrous wet potato pot.

Step 8. You now have a lot of delicious stuff looking wet and sad in your potato pot. Pour in a bit more water (or veg broth, or stock if you have it) and stir that all up. Let it stew together a bit and combine flavors. Turn it back down to medium so you don’t scorch any of your nice wet veg things. If you're fancy like my mom, you get out an immersion blender here. If you're broke and possess your grandmother's food processor, like me, you're pouring that all into the food processor with the biggest blade you have and turning it into a smoothie. If your concoction seems oddly chunky you need to add more water.

Step 9. Wet sad potato smoothie is not much to look at but now you're adding CREAM. and CHEESE. and MORE SPICES TO YOUR TASTE. If you don't have cream MILK WORKS FINE. If you don't have cheese THAT IS OKAY. If you like your soup with chunks LEAVE OUT SOME OF YOUR VEG NEXT TIME and ADD IT IN HERE. At this point, you have a gorgeous creamy soup that's soft and luscious (that's the potatoes), includes all your favorite veg (that's everything you got out of the fridge), and can go in any number of taste directions depending on what spices you put in (I've made this with Indian spices, English herb garden spices, Mexican spices, Hungarian spices—every time it's delicious and works a different way).

Step 10. I hope you have a lot of bread because you're going to be dipping it in your soup saying :) man this is a nice soup :) and knowing you can make it whenever you have weird leftovers, as long as you have potatoes and butter. and what else does a person need in life than potatoes and butter?

enjoy your joyous soup <3 i may have forgotten several steps but as long as you follow -brown some veg -add water -add spice -blend the shit out of it, you can never really go wrong <3

[fyblackwomenart]

'Beauty and Morality II' by Oliver Enwonwu

[pocketcolors]

[ssavaart]

A little Friday Morning doodle of Robin Williams and Shelley Duvall as Popeye and Olive Oil.

[fullcravings]

Orange Olive Oil Cake

[watermelllonarchive]

Mohammed Aborjela shared this short documentary on October 6. He interviews Naseem, a displaced farmer helping to harvest olives at an orchard near her displacement camp.

Before the war, Naseem had her own olive groves. She recalls how members of her family would come help harvest, and the sense of family and community through this shared activity. Though her farm is destroyed, she tells Aborjela "I love harvesting the trees. It's the beautiful part."

Olive trees are a long standing cultural symbol in Palestine. Before the war, olive production made up 14% of Palestine's economy. As such, these trees have been a target of occupation forces for many years.

Mohammed Aborjela is on Instagram @ aborjelaa. He also is part of the mutual aid and volunteering initiative Shabab Gaza (@ shababgaza).

To learn more about the creators featured on this blog, check out the sticky post here.

[charlozel]

Oil painting of Buck by me

prints of this painting

twitter & insta