Olive Oil

This post comes to us from the Natural Beauties group, where member Baigneuse published an awesome DIY recipe.

While olive oil and honey have been used in natural beauty concoctions throughout history, it seems as though they've just recently received the spotlight that they deserve.  Honey, a natural antioxidant known for reducing inflammation, is antibacterial and antifungal, making it great for acne-prone skin, and due to its ability to stimulate cytokine production it is also capable of speeding up the healing process.  It's great for lightening scarring and, as a natural humectant, attracting water to the skin, leaving it hydrated and soft.  Olive oil is rich in polyphenols and hydroxytrosol, one of nature's most powerful antioxidants, which strengthens the skin's immune system and protects it from oxidation.  Hydroxytrosol also slows aging by stabilizing the cell plasma membrane.  Olive oil is rich in oleic acid and is a natural emollient and excellent moisturizer. 

While you may already know the amazing benefits that these ingredients have in masks, cleansers, and moisturizers, you should also be aware that they can make one banging body scrub.  Get silky smooth skin this Valentine's Day by using the following recipe one day prior to the big event (and as always, perform a patch test first). To find out more, keep reading.

Have you ever noticed how sticky garlic is? When you're peeling it, it sticks to your fingers, and when mincing, it sticks to the cutting board and knife. For years I've been annoyed by it, but recently I discovered an easy way to reduce garlic's stickiness. After you've peeled a clove, drop a tiny bit of olive oil on top. The oil lubricates the garlic and ensures that it won't stick.

Do you have a secret cooking tip that pertains to garlic? Please share with us below!

When chef Cal Stamenov showed us how to make the perfect scallop at Chefs' Holidays, I learned a lot about different types of mollusks and the key to preparing them. But the best part of the demo was chef Cal's answer to a long-standing burning question of mine. Why is it that recipes often call for both olive oil and butter?

To prevent burning, Stamenov heated up a pan first before adding olive oil; then, he threw in some butter. The chef explained that the sugars in butter boost flavor, but butter has a low smoke point. Adding olive oil helps to further impede the fat from scorching.

Got a burning question? Then post it in the Burning Question group in the YumSugar Community! It's your place to ask the most pressing questions about the culinary world.

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• Erik Trinidad teaches Nightline how to make fancy fast food. — Eat Me Daily
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Being the cornerstone of the Mediterranean-style diet, olive oil tastes great and offers a wide variety of health benefits. But that bottle that has been in your pantry for two years — not so much. As olive oil ages, it loses its nutritional potency. Researchers found that when stored for over six months, the antioxidants in olive oil decrease by about 40 percent. If you don't use much of the oil, buy smaller bottles to keep it antioxidant rich. Olive oil should be stored in a cool, dark space to help prevent oxidation, which not only compromises the taste of the oil but the nutritional benefits as well.

How long have you had your bottle of olive oil?

On the hot days of Summer, there is nothing like a scoop of ice cream to cool down. While I've enjoyed my fair share of store-bought ice cream, it was finally time to start making my own, so I recently purchased the ice cream attachment for my Kitchenaid. I was nervous about making ice cream (the custard can quickly curdle) and unfortunately, my nerves got the best of me: when I turned up the heat too high my first batch curdled at the very end of cooking!

While I was disappointed with my first go, I had to give it another shot and I am glad I did. With a little more patience, I kept the heat lower and the second custard batch was a complete success. Intrigued by David Lebovitz's interesting ice cream combinations in Fine Cooking, I decided to make his unique roasted pine nut and fruity olive oil ice cream. The flavor definitely caught my guests off guard, but once they took a bite, they loved it! The pairing of olive oil and pine nuts is actually reminiscent of the more traditional butter pecan. If you are screaming for ice cream this Summer, keep reading.