Sophia attributes her youthful appearance to olive oil

Most Italians will agree that olive oil holds powerful anti-ageing properties.

It seemed to work for Sophia!

Sophia Loren at age 52 

Who can forget Sophia Loren?

If you can believe it, the legendary Italian actress is now 83 years old — and we still look to her as an example of poise and confidence. Even after five decades in the spotlight, she walks the red carpet with grace and class seeming to be almost immune to the passage of time. In her 1984 book “Women & Beauty,” she talked about taking pride in your own unique features, whatever they may be: "If you have the strength to appreciate your idiosyncrasies, the rest of the world  may come to agree with you.”
True to her roots, she credits her youthful appearance to the Italian habit of using lots of olive oil in her diet. It turns out, olive oil is full of antioxidants that fight free radical damage. It’s rich in vitamins A, D, K, and especially skin-nourishing vitamin E, contains a powerful compound called squalene — which naturally hydrates our skin and even helps support collagen levels. In fact, she is famous for applying olive oil directly to her skin to moisturise.  Apparently, our skin will absorb only as much as it needs… leaving it both protected and hydrated.  

Footnote - Whether you eat it or apply to your skin, extra virgin olive oil helps in supporting your weight loss goals effectively. ... Extra virgin olive oil does contain calories but it is a healthier type of fat and is a great alternative to others like butter or refined oils, especially if you are on a diet.

“Beauty is how you feel inside, and it reflects in your eyes. 

It is not something physical."

Penne served cold at picnics with tuna, tomatoes & olives

Equally good hot or cold but for picnics, either prepare at home
or add grilled tuna to a prepared penne salad.

TUNA:  Heart Friendly, Lowers Blood Pressure, Improves the Immune System, Helps with Weight Loss, Strengthens Your Bones, Improves Skin Health, etc; is delicious and quick to prepare.

Cook 2 cups penne in a large pan of lightly salted boiling water according to the packet instructions or until al dente. Drain well.

Meanwhile, heat 1 tbsp olive oil in a large frying pan over high heat. Add 500g tuna steak, cook, stirring occasionally, for 2—3 minutes until seared. Remove from the pan, cut into bite-sized pieces and set aside.

Return the pan to high heat and cook  2 garlic cloves, very thinly sliced; 2 long red chillies, seeded and finely chopped and 4 chopped anchovies.  Cook, stirring, for 1 minute.  Add a punnet of grape tomatoes and a handful of black olives and cook, stirring occasionally, for a few minutes, or until the tomatoes are slightly softened.

Add the hot pasta and tuna to the pan and gently toss. Add a handful of basil leaves and season with salt and pepper.