Toasted Genzano bread and extra virgin olive oil
The best way of tasting extra virgin olive oil Sabina is poured over a slice of toasted bread or "bruschetta". However, every recipe can be used to exalt its flavour. The olive oil is characterised by a green-yellow colour with golden hues, a distinctive bouquet of artichoke, cut grass and sometimes peppermint and rosemary, and a taste of fresh olives, artichokes and thistles. The olive oil must have a level of acidity less than 0.6 and a peroxide value less than 14 Meq O2/kg.
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Ingredients
- 4 slices Genzano Homemade Bread PGI
- 1 garlic clove
- extra virgin olive oil Sabina PDO q.s.
- salt q.s.
Directions
- Place the slices of bread on a low heat and remove as soon as they turn brown.
Rub them with the garlic clove and place on a serving dish.
Pour olive oil over the slices of bread and leave to soak, then add salt to taste and serve warm.
Wine pairing suggestion
Castelli Romani DOC red wine
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