Never tried a bruschetta with new olive oil ? If you’ve never tasted one, a visit to Tuscany in late November-December can not be missed in oder to see Olives Harvest. For olive oil, as for wine, vintages are never the same . Climate , water and soil influence aroma and flavor . Some people like to put garlic on bread but I love to taste the olive oil as it is. Living the oil means take care of the plant throughout the year, to work hard to peak the olives and get excited to see them squeeze at the oil mill. The olive harvest is almost completely manual. We strech a large circular tarpaulin under the olive tree , and then the olives are harvested by beating the high branches and combing the lower branches . The secret for a good oil is to take olives to the mill after a few days from the harvest inj order to avoid mold development that could adversely affect the flavor of the oil . This is why at Borgo Grondaie, like all those who have many olive trees, need more trips to the mill. Any excuse is good to eat a fantastic bruschetta !
The bruschetta is definitely the best way to enjoy the new oil. Remember that for the bruschetta you need a kind of bread with consistent guts. The best are definitely the bread baked in a wood oven and than…..lot of olive oil on!
Do you know that it is possible to make fantastic low calories breakfast cakes using olive oil? If you substitute butter with olive oil and yogurt can get healthy and tasty desserts.
The recipe for the realization that I propose is from the site http://www.lacucinaimperfetta.com
Ciambella all’olio extra vergine di oliva
Ingredients for a cake of 24 cm in diameter
- 340 gr. flour
- 200 gr. sugar
- 125 gr. white yogurt
- 120 gr. olive oil
- 4 eggs
- grated rind of 1 lemon1
- 1 teaspoonof baking powder
- icing sugar
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Put in a large bowl or in that of the mixer eggs with sugar and mount them together until the mixture is light and fluffy (if you don’t use a mixer use the electric whisk).
Add the oil and continue to work the mixture with the whisk.
and the flour where you will have joined the baking powder.
Also add the lemon zest and mix well with a wooden spoon.
On awell-oiled ring mold, pour the mixture in.
Bake at 180 degrees and bake for about 30 minutes or until the cake will not become golden brown (do the toothpick test).
Let the cake cool down, unmold and sprinkle with icing sugar!
I could tell you a thousand other ways to use the extra virgin olive oil, but I prefer you to come to find out in the land of Tuscany and we hope at Borgo Grondaie