Sam Fromartz is a top bread maker in the nation’s capital these days. I know this because Sam, a writer, food blogger and home baker, recently won a contest pitting him against professional bakers in Washington D.C. In a blind tasting, a panel of notable judges picked Sam’s sourdough baguettes as the winner.
Sam also shares our enthusiasm for extra virgin olive oil. He sent us this wonderfully simple tip for enjoying extra virgin olive oil:
“Get really good fleur de sel. Get a good artisan bread. Cut a slice and drizzle it with extra virgin olive oil, then sprinkle the salt on top. Coarse sea salt is best, crumbled with your fingers. This is superb, especially on freshly baked bread.”
I know Sam would want you to make the bread yourself. But you also can buy a good crusty loaf. (He passed along the recipe for the amazing sourdough bread pictured here. We snapped this photo before diving into it for lunch last weekend, following his advice on topping it with salt and our Arbosana EVOO. The bread recipe, by the way, is courtesy of Wild Yeast blog and we plan to send our photo to its YeastSpotting section.)
Sam inspired us to offer more tips for using extra virgin olive oil:
1. Drizzled on freshly sliced tomatoes and other vegetables.
2. Poured on baked potatoes.
3. Drizzled over popcorn.
4. Combined with fresh asparagus that are then roasted in the oven and later sprinkled with salt, pepper and grated Parmesan
5. And this from cookbook author Dorie Greenspan via Twitter – “Bowl of sugar snaps w evoo+mint+salt. Uber basic but good.”
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch