Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
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Tuscan summer salad of bread, tomato. The traditional Italian way involves soaking stale bread in water, but this version uses extra virgin olive oil for superior flavour. Balsamic pearls add a touch of excitement and theatre to this classic salad, giving an explosion of sweet and sour with every bite.
3 tbsp Early Harvest Arbequina Extra Virgin Olive Oil
Sea salt flakes & black pepper
100g day old Ciabatta bread
400g assorted seasonal tomatoes (cherry tomatoes on the vine, green, orange or yellow tomatoes), chopped.
20g fresh basil, torn
2 tbsp very finely diced red onion (about half a small red onion)
2 tbsp Balsamic Pearls
Cut the bread into large chunks, then tear these into bite sizes, place in a serving bowl and drizzle with extra virgin olive oil
Add the chopped tomatoes, basil and red onion to the bread and season with salt flakes. Using your hands, mix the ingredients thoroughly ensuring the bread is covered with juice and extra virgin olive oil.
Finish with black pepper and Balsamic pearls.
