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....and Olive Oil

Have you ever tried  toasted bread, rubbed with a bit of garlic and olive oil? It is  heavenly. Beats butter anytime.

I also use olives in a lot of my recipes. I like mediterranean cooking and you find olives and olive oil in virtually all of them. Yummy !!

underconstruction underconstruction 41-45, F 10 Responses Mar 6, 2008

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Mmmmm sounds yummy!

They will go very nicely with it. Cheers and Bon Appetit!!

Sounds heavenly :-) Maybe a Dos Equis or two to wash it down?

Here is lunch for you :

Pa amb tomaquet and in Spanish, pan con tomate.

* Rustic-Style Bread

* 2 Large, Round, Ripe Tomatoes

* 2 Large Cloves of Garlic

* Extra Virgin Olive Oil

* Salt to Taste

First,, cut pieces about 4-5 inches long. Then, slice the pieces horizontally, as you would when making a sub sandwich. If you are using a rounder, wider type of bread, slice off one “end” piece, which will have lots of crust and set aside for another use. Then slice the rest of the loaf into pieces about ¾ inch thick.Toast the slices lightly on both sides.



Peel the garlic cloves and slice a bit off the ends and rub the cut ends over each slice of bread. Slice the ripe tomatoes in half across the middle. Then, using the tomato half, rub the cut side of the tomato generously onto each slice.Drizzle the extra virgin olive oil over slice of bread. Salt to taste. If you want to make the dish a little more substantial, add Spanish Serrano ham, Spanish cheese, such as Manchego cheese or some Spanish chorizo sausage.

I like sticking black olives on my fingers and waving at everybody.

You are making me hungry. Is it lunch time yet? I am going to have to find some good olive oil for my toast now :-)

In Spain people rub fresh garlic on bread, toast it and then drizzle some olive oil on it. !! Yumm. In some places they serve olive oil in place of butter and I can tell you , good olive oil is liquid gold. They also use it as a dip for tapas, or to drizzle it on fresh seafood or manchego cheese.

It sounds yummy. What would be a good type for eating plain?

Yes, I have noticed differences. I am no expert, but the thickness and the acidity vary a lot depending of how it is made and thus make it more suitable for cooking or for eating it plain.The lower the acidity the better tasting it is.

Do you find major differences in olive oil? Like is a certain kind better for toast and another better for cooking? Cold pressed, extra virgin...all these terms. Do they make a difference?