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Toast with EVOO & Tomato

The most common breakfast in Andalusia is, “Aceite y Tomate”, Olive oil and tomato. However, there are many variations to the theme and there is a definite art to ordering this breakfast in an Andalusian bar. The dance goes something like this: “Give me a half a village bread with tomato and oil”. Then the bar tender asks, “How do you want the tomato?” and the Andaluz replies, “Triturado”. Triturado in Spanish means crushed.

Morellana has three mono varietal EVOOs that take Andalusian toasts to a next level. Each oil pairs perfectly yet differently with the simple toast with tomato.

Here are three very easy toasts to start your day with olive oil the Andalusian way:

 

RUSTIC BREAD WITH HOJIBLANCA, TOMATO AND GARLIC

Ingredients:

1 clove of garlic

1 Plum Tomato

Crusty Rustic Bread

Hojiblanca EVOO from Morellana

Salt

Recipe notes:

Using Hojiblanca helps to boost the peppery and grassiness of the garlic.

Instructions:

  1. Slice and toast the bread
  2. Cut the clove of garlic crosswise. No need to remove the skin.
  3. Rub the opened end of the garlic on the bread to release its goodness.
  4. Take the plum tomato and cut it crosswise about one third of the way into the tomato.
  5. Rub the open end of the tomato, pressing a bit to release its pulp on the toast.
  6. Take the Hojiblanca olive oil and pour it on until there is some pooling.
  7. Add salt to taste.

 

EVERYTHING BAGEL WITH PICUAL AND CRUSHED TOMATO

 Ingredients:

1 plum tomato

An Everything Bagel or favorite Bagel (Andalusians use a bread called Bollo)

Picual EVOO from Morellana

Salt

Oregano or thyme (Optional)

Recipe notes:

Using Picual helps contrast the sweetness of the tomato with the notes of artichoke and its high phenolic bitterness.

Instructions:

  1. Remove the skin of the tomato. Score the skin of the tomato and submerge it in boiling water until the skin starts to peel. Remove carefully from the hot water and peel the skin off.
  2. Place the peeled tomato into a submersion blender and blend until completely blended.
  3. Slice and toast the bagel.
  4. Pour the olive oil on the bagel. Andalusian trick: poke your fingers into the bread first so the olive oil can really penetrate it.
  5. Add the blended tomato to the bagel and top with a bit more oil and oregano and a dash of salt.

 

ENGLISH MUFFIN WITH PICUDO AND FARMER’S CHEESE

Ingredients:

English muffin (Andalusians use a bread called Mollete)

A beefsteak or similar tomato

Farmer’s cheese or ricotta

Picudo EVOO from Morellana

Salt

Recipe notes:

Picudo has notes of ripe and green tomato. Using this oil helps to boost the flavor of the tomato and the sweetness of the fresh cheese.

Instructions:

  1. Slice and toast the English muffin.
  2. Poor the Picudo olive oil on the muffin (both sides) so it pools in its crevices. That’s what they are there for.
  3. Add the tomato slice and a good few spoonfuls of the cheese. Add a bit of salt to taste.

    Photo: Pepe Nieto

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