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You can decide to purchase a face mask for any imaginable skin concern. But for an unrehearsed spa night, you can also light some candles and create a DIY face mask in a matter of mere minutes. 

This natural mask is created of three skin-loving ingredients you most likely already have in your kitchen cabinets: olive oil, honey, and eggs.

Honey has been used in natural skin care for a while because of its antibacterial properties, egg whites have a temporary tightening effect, and Olive Oil is a natural moisturizer. (Extra Virgin Olive Oil can also take off makeup; we suggest that you use some of your leftover oil to make this 2-ingredient eye makeup remover.) Once you rinse off the face mask, it will leave your skin feeling clean, smooth, and hydrated. 

How To Make Olive Oil Face Mask

Ingredients

• 1 tablespoon Extra-Virgin Olive Oil
• 1 tablespoon honey, warmed
• 1 egg, beaten

Directions

1. Whisk together Olive Oil, honey, and egg until mixture is emulsified.
2. Apply mask to face using a facial brush or hands.
3. Let mask sit for 15 to 30 minutes, then rinse off.

The perfect balance of sweet and tangy flavors layer salmon fillets, infusing them with a intricate brightness. This effortless recipe features a mixture of fresh orange juice and zest, irresistibly and deliciously complemented by Balsamic Vinegar and maple syrup.

A portion of this orange Balsamic Vinegar blend behaves as a marinade, while the other half stews into a thick sauce to layer over the fish fillets as they come out of the oven. This simple salmon entree is best served with hearty side dishes like roasted vegetables, sweet potatoes, brown rice, or quinoa.

Ingredients

• 3 tablespoons Olive Oil (Divided)
• 1 teaspoon kosher salt (Divided)
• 1 (1-pound) salmon fillet
• 1/4 cup balsamic vinegar
• 1/4 cup maple syrup
• 1 teaspoon orange zest
• 2 tablespoons fresh orange juice
• 1 teaspoon fresh minced ginger
• 1 garlic clove, minced

How to Make It

Step 1

Preheat broiler. 

Step 2 

Place salmon fillet in a shallow dish. Top it with 2 tablespoons Olive Oil and ½ teaspoon of salt evenly over salmon fillet; set aside.

Step 3

Whip together the Balsamic Vinegar, maple syrup, orange zest, orange juice, ginger, garlic, and remaining ½ teaspoon salt in a small bowl.

Now pour half of the Balsamic Vinegar mixture over the salmon and let stand for 15 minutes. Place the remaining half of the Balsamic Vinegar mixture in a small saucepan over low heat; simmer until thickened slightly, about 5 minutes. 

Step 4 

Coat a rimmed baking sheet with the remaining 1 tablespoon of Olive Oil; and then transfer the fish to pan. Broil 8 minutes or until fish flakes seamlessly when tested with a fork. Drizzle reduced sauce over salmon; serve instantly.

INGREDIENTS:

For the Panna Cotta part of the baking process, our olive oil experts suggest that you use:

• 3 Tbsp Water
• 1 Tbsp Powdered Gelatin
• 2 Cups Heavy Cream
• 2 Cups Buttermilk
• ½ Cup Sugar
• ½ Vanilla Bean or 1 tsp Vanilla Extract
• ½ Cup Sugar
• 1 small pinch of Salt

For the Lemon Curd baking process, our olive oil specialist recommend that you use:

• 3 Lemons, Juiced & Zested
• 1.5 cups Sugar
• 4 oz. Butter, Room temperature
• 4 Eggs, Large
• 1/8 tsp Salt

For finishing making the Buttermilk Panna Cotta, our olive oil specialist advise that you use  :

• 1 cup Pistachios
• California Olive Ranch extra virgin olive oil

DIRECTIONS

For the Panna Cotta:

1. In a small bowl, put together the water and gelatin and let soak about 7-10 minutes.
2. In an average sized saucepan, slowly heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. Once the cream simmers, remove from the heat and incorporate the gelatin. If the gelatin does not completely dissolve, our olive oil cooking experts suggest that you return the mixture to the heat and warm gently. Incorporated the buttermilk and salt.
3. Pour the mixture into ramekins and chill, uncovered, 2-4 hours.

For the Lemon Curd:

1. Using a mixer, cream the butter, sugar and lemon zest until smooth. Add the eggs one at a time, and then incorporate the lemon juice and salt. Mix until thoroughly combined.
2. Pour the mixture into a medium saucepan and cook over low heat until thickened about 8-10 minutes, stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate, with plastic wrap on the surface of the curd to prevent a skin.

For the Crumbled Pistachios:

1. Place the pistachios in a food processor and pulse until coarsely chopped and crumbled. Store in an airtight container until ready to serve.

To Plate:

1. Unmold the panna cotta in the center of a bowl.
2. Place dots of lemon curd on top of the panna cotta or adversely spread a thin layer on the surface or under the panna cotta.
3. Top the dish with the crumbled pistachios and lemon zest.
4. Finish the panna cotta with a generous amount of olive oil, almost 1.5-2 oz per dish.