Olive's Kitchen

09/14/2026

This 29-Year-Old Former Ballerina Was the World’s Youngest Self-Made Female Billionaire

Read more at the link below.

09/02/2026

Cooking is love made visible.

08/23/2026

08/21/2026

Weekend cravings? We’re taking orders!
Bangus in Olive Oil is cooked in rich, flavorful olive oil with just the right balance of savory goodness and a little kick from the chilies. Every bite is deeply flavorful, comforting, and unmistakably *sarap*.

Perfect with hot rice, crusty bread—or straight from the container. 😉

DM to order for the weekend! 702 7675938
Limited batches available.

08/14/2026

🐟 Ready to try a jar? #
DM me to order. First production batch is available now.
📍 Las Vegas local pickup available. Dm me! Limited stocks only! #

08/10/2026

Ay, anak ng kamote!

I LOVE camote. It’s my carb. But kawawang camote—somewhere along the way, Tagalog turned it into a metaphor for being slow, clueless, or nangangamote. Excuse me? This root crop has more substance than some people I know. 😂

So in my latest Philippine Times food column, I give the humble camote the respect it deserves—with a little sass on the side.

First: Caramelized Camote Fries with Cajun spice drizzle. Sweet, spicy, may kick. Parang Tita. 😏

Then comes my masterpiece of dietary negotiation: Sinigang na Kamote na may Baka. Please note the wording. Hindi Sinigang na Baka na may Kamote. More kamote, less baka. My veganism and I have reached an understanding. 😂

Baka nga masarap!

Grab your copy of The Philippine Times at the newsstands, try the recipes, and report back.

Eat camote. Nutritious, delicious, humble—and unfairly maligned.

As for the gas?

That is between you, your household, and the Lord. 💨🙏😂

08/10/2026

Sweet! Thank you for supporting this startup venture. What a weekend! We brought Bangus to a new height. Discover the taste. Grab your Bangus now, text 702 767 5938!

08/08/2026

Saturday mornings are great. I cook, I style, I shoot—and occasionally, I overbake the talent. 😂 Today it was focaccia. A little too long in the oven, a little too much character on the crust, but nothing that roasted tomatoes, basil, berries and strategic camera angles couldn’t rehabilitate.

Then I saw the video on screen. Ay, wow. The light moved, the berries glistened, the focaccia looked positively artisanal—and suddenly my kitchen accident had a cinematographer. 😂 This is why I love cooking for the camera: you cook with love, style with instinct, and when something goes wrong, you call it rustic. Happy Saturday! ❤️