Tuscan fettunta - grilled country bread with olive oil
As with wine, extra virgin olive oil is an expression of the olive varieties from which it is made. The other big influence is the time the olives are picked. The spicier oils are generally made with olives picked while they are still green; softer oils come from ripe, predominantly black, olives. Keep a few different extra virgins on hand.
Photo: Marina Oliphant
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- sourdough or rustic country bread
- extra virgin olive oil
- garlic clove
Cut sourdough or rustic country bread into 1cm-thick slices. Brush each slice with some full-bodied, peppery, extra virgin olive oil and grill, preferably on a barbecue, so that each side is well done.
Cut a garlic clove in half and rub each toasted slice with the garlic.
Serve as garlic bread or with the minestrone.