Tag Archives: olive oil

Hump Day Hacks

Happy Wednesday! Two clever tips caught my eye this week.

How to remove oil stains

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Ever dripped olive oil on your clothes, or is it just me? I recently read that one surprising item will remove the stains if you act quickly.

The usual go-to’s are dish soap and laundry detergent, which break down oil. The surprise: aloe vera. You simply soak the stained area in water and rub the gel into the stain. Next, hand-wash the piece and allow it to air-dry.

My question: if you’re hand washing with soap anyway, who’s to say the aloe vera made the difference? But, worth a try if you already have it in the house!

How to keep white sneakers white

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Unlike when I was a kid, pristine sneakers are the desired look these days. And the best way to keep them white is to wash them in the washing machine.

Step 1: The night before, sprinkle about 3 tablespoons of baking soda on the outside and inside of your shoes. Be sure to dust it off before you wash them.

Step 2: Remove shoelaces, place in a pillowcase or wash bag and put them in the washer. Taking the laces out of your sneakers makes sure they get totally clean and no remaining dirt stays caked on under the holes.

Step 3: Use a shoe brush or old toothbrush to remove any loose dirt before you put your (lace-less) shoes in the washer.

Step 4: Next, add several towels. The towels act as a buffer between the shoes and the washer, preventing them from getting too knocked around or damaged during the wash cycle. Putting your sneakers in a separate wash bag adds extra protection.

Step 5: Set your washer on the cold delicate cycle and use liquid detergent. No chlorine bleach!

Step 6: Let your sneakers air dry after washing. Never put any type of shoes in the dryer, as the extreme heat will warp rubber or metal details.

 

 

Delicious Wishes for the Holidays

To celebrate this season of giving and sharing, I’m passing along an old favorite.  May your holiday and New Year be filled with health, happiness, good cheer and everything you find meaningful. xo, Alisa

Focaccia with olives and rosemary

Bon Appétit |  May 1995

This recipe was inspired by one from olive oil expert Lidia Colavita. You can make a meal around the bread by offering it as an accompaniment to bean soup.

Serves 8.

Ingredients

2 cups warm water (105°F; to 115°F;)
2 teaspoons dry yeast
4 1/2 cups (about) all purpose flour
2 teaspoon salt

3 tablespoons olive oil
24 black or green brine-cured olives (such as Kalamata or Greek),
pitted, halved
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried

Preparation

Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less

Coat 15×10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13×10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.

Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.