Extra Virgin Olive Oil Recipe: Fresh Tomato Bruschetta

My wife Sharon and I recently made some of the most fabulous bruschetta ever. It’s a simple Italian dish   you could make as a snack or appetizer this Memorial Day Weekend. The variations are endless.

Bruschetta (the Italians pronounce it brews KETTA) is all about the olive oil. According to Alan Davidson’s tome “The Penguin Companion to Food” (Penguin Books, 2002), bruschetta is a Tuscan dish “designed to show off the new season’s oil at the time of the olive harvest.”

To make it at home, Sharon and I picked up a loaf of good, crusty bread at the store and grabbed the recipe for fresh tomato bruschetta from the California Olive Ranch web site. You can also check out the recipe for marinated feta bruschetta, pictured here.

Sharon and I used our Miller’s Blend extra virgin olive oil. It combines our Arbequina oil, for fruitiness, and our Arbosana, which delivers a slight pungent kick along with some mellow notes.

Bruschetta is a breeze to make, yet delicious. I can’t wait to try it with our Olio Nuovo when it comes out this fall. This oil is incredibly fresh and represents the “first taste” of our olive harvest. More on Olio Nuovo soon.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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