Bruschetta with new-harvest olive oil
In Umbria, bruschetta is the first taste of freshly pressed oil: in Spello, it is celebrated every winter with "L’Oro di Spello." Bread, garlic, salt, and oil—nothing more.
Method
- Toast the slices of bread over embers, on a grill, or in a hot oven until they are golden brown on the outside and soft on the inside.
- Rub the garlic over the still-hot surface: the bread acts as a grater.
- Season with salt and drizzle with a generous amount of oil, letting it soak into the crumb.
- Serve immediately, while the bread is hot and the oil releases its aromas.
Tip from the mill
It is the best way to taste an oil: on its own, you can perceive the fruitiness, bitterness, and pungency.
