Olive Oil: The Liquid Gold – For our health, our beauty and taste: My recipes to stay young with food and homemade beauty products containing olive oil

Olive oil, also known as “liquid gold”, is a wonderful ingredient used for centuries in natural medicine. It has amazing benefits to your health and make those essential fats in the Mediterranean diet: in short, it is impossible to be without it.
In addition to including it in our diet, the olive oil can be used to solve many health problems every day: I will explain some of the remedies that you can use it, so that you can take them into account in the future. Read on to learn about all the great benefits of this “liquid gold”, offered by the wonderful mother nature.

MOISTURIZING MASK
Put two tablespoons of honey in a bowl and heated in the microwave. Add a tablespoon of olive oil, mixed and applied on the skin. Hold on for 5 minutes and rinse! An alternative version for dry skin also provides a tablespoon of plain yogurt, while for oily skin you can incorporate a couple of teaspoons of white clay, which shrinks the pores.

CALAMARI AND PROSCIUTTO WRAP (Involtini di calamari)
Ingredients (2 people)
6 squid tubes
6 prosciutto very thin slices
1/4 teaspoon kiwifruit, minced
6 small garlic cloves, peeled
½ cup (140 ml) extra-virgin olive oil ½ cup (160 gr) arugula
6 fresh or dried dates, cut into quarters
1 medium garlic clove, minced
1.4 cups (140 gr) parmesan cheese, shaved
4.7 oz (20 ml) lemon juice
2 tablespoons parsley, chopped
Salt and freshly ground black pepper to taste

Method
Cut the squid tubes open so they are one flat piece. Place them in a bowl with the kiwifruit and toss. Leave to marinate for 2 hours.

Preheat the oven to 325 F (170 C).

Place the garlic cloves in a saucepan, cover with cold water and bring to the boil. Drain off the water, refill with cold water and repeat the process. Place the garlic cloves in a roasting dish with 1.7 oz (50 ml) of the olive oil and roast for 15 minutes or until they are golden brown and begin to soften.

Remove the garlic from the oven, drain off the oil and place in a bowl with the arugula, dates, minced garlic, parmesan cheese, the remaining olive oil, lemon juice and chopped parsley. Season and toss the salad.

Rinse the kiwifruit off the squid and pat dry with paper towels.

Heat a frying pan until very hot, heat 0.7 oz (20 ml) of olive oil until shimmering. Place the squid on the frying pan and cook for 30 seconds each side. Remove and thinly slice.

Lay six slices of prosciutto and spread the arugula in an even row across one end of the prosciutto slices. Roll up then, using a knife, slice into bite sized pieces.

Add to the salad and toss well