Olive Oil: The “It” Moisturizer

  • by Maria Denardo
  • posted at 2:42 pm
  • December 3, 2010

I love cosmetic counters as much as the next girl: the buzz, the delicious smells, the pretty packaging, and of course, free testers. But sometimes in life the best things aren’t uptown or downtown, in Bloomingdales, or even Sephora. They’re right under our nose. Such was the case this week when I was on the hunt for a new moisturizer. I ran all over New York City trying this, testing that. Yet after sipping three cups of soy chai lattes and clocking over four hours in “research”, my skin was still flaky and dry. What to do…?

I was too cold to think and too distraught to enter another department store with another holiday crowd. So like most Italian girls in a dilemma, I trudged on home to eat. After furiously chopping up a pile of vegetables and mumbling about winter in the city, I opened my kitchen cabinet and reached for the olive oil. See, the thing about vegetables is they’ll get too dry without…a ha! That’s it. Why didn’t I think of it earlier? Olive oil.

Since the beginning of time, women have been using the moisturizing oil from olives to soften their dry skin, smooth chapped lips, and tame their unruly hair. Sort of like food for our skin. Think about it: It’s packed with Vitamin E, all natural, and always around. Brilliant! Plus, it’s the simplest and cheapest beauty routine on the planet. Go ahead. Try it for yourself.

Face: Before bedtime, wash face with your favorite cleanser. Pat dry. Immediately apply a thin layer of olive oil, avoiding your eyes. For a calming effect, mix olive oil with a hint of lavender oil.

Body: Add a couple teaspoons into a hot bath. Relax and enjoy. Or create a moisturizing exfoliant by combining olive oil and sugar. Rub on body in gentle, circular motions and rinse.

Hair: Mix 2 eggs + four tablespoons of olive oil. Comb through hair. Wrap head with plastic wrap and leave in for ten minutes. Rinse well. Style as usual.

-Extra virgin olive oil is the best.
-Check harvest dates on the bottle. If there isn’t one, don’t purchase.
-Only buy if the bottle is opaque. Light breaks down olive oil so no transparent glass bottles.
-Store olive oil in a cool dry place without extreme temperatures, i.e. clear of windows, ovens, or refrigerators.
-Test for allergies by rubbing mixtures on a small patch of skin before applying all over.

Maria Denardo

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