The Queen of the Mediterranean for velvety soft and radiant skin!

The miraculous power of olives and virgin olive oil is exceptional for both the beauty and health of the skin when consumed internally as food. One of the main ingredients of Mediterranean cuisine - olives - is welcomed in main dishes, salads, and side dishes. Whether black or green, olives are rich in beneficial nutrients, primarily due to the presence of substances with antioxidant and anti-inflammatory properties. You can prepare them in various ways - roasted olives, spicy olives, olive paste... While the olives are soaking or roasting, take a quick trip to the bathroom and prepare yourself a hair mask or an oil treatment for your nails. And to conclude, season everything with a sip of warm olive leaf tea!

Roasted Olives:

• Ripe olives
• Coarse sea salt
• Olive oil

Salt water and bring it to a boil. Place the washed olives into boiling water, wait until the water boils again, and then immediately remove them with a strainer. Arrange the drained olives on a baking sheet and place them in a preheated oven (150°C) for about 15 to 20 minutes. Remove from the oven, let them cool, sprinkle generously with coarse salt, and pack them into jars.

Olive and Almond Spread:

• 100 g green olives
• 40 g almonds
• 1/2 teaspoon dried tarragon
• 1 teaspoon lemon juice
• 1 teaspoon olive oil

Lightly roast the almonds in a dry pan. Place all ingredients except olive oil in a blender and blend until you get a crunchy mixture. Then add the oil and continue blending until you get a spreadable consistency that is not completely creamy.

Warm Olive Hair Mask:

Gently massage lukewarm olive oil into your hair. Wrap your hair in a warm towel and let it sit for about 20 minutes.

Oil Treatment for Nails:

Heat a little olive oil and add a few drops of lemon juice. While the mixture is warm, soak your fingertips in it and let them soak for 5 to 10 minutes.

Olive Leaf Tea:

In 2.5 dl of boiled water, add a tablespoon of dried olive leaves and let it simmer gently for two to three minutes. It is best to pick olive leaves in spring when they are young, wash them, dry them in the air, and store them in a cloth bag.