Bread and Extra Virgin Olive Oil, between “mystical” union and expression of taste

Bread and Extra Virgin Olive Oil, between “mystical” union and expression of taste

The wonderful world of extra virgin olive oil has rendered honors at the table thanks to its valuable support in bread making and as a bread topping, consecrating tasty creations that have made history in Mediterranean culture and regional specialties belonging to our homeland. If the saying “as good as bread” is taken, for the most part, as an objective fact, its combination with quality olive oil in its many variables has greatly amplified this indisputable truth, embellishing breads, flatbreads, baked goods and pizzas with intense flavor notes. Those who love to delight their families with genuine dishes prepared directly in the oven of their own home can count on the well-established union of these two foods, which, due to millennia of culture as well as mystical and spiritual significance, are considered an absolute heritage of Humanity. Let us now see how to proceed with bread making and some of the best-known preparations based on flour and oil, remembering that the choice of a quality Extra Virgin Olive Oil is a very important element to give your creations all the original natural goodness, as well as all the organoleptic and antioxidant properties of this most precious vegetable substance.

Extra Virgin Olive Oil Sandwiches

The soft delicacy of this type of food has made adults but especially children fall in love with it, who prefer it as a side dish with meals or as a snack, in its sweet and savory versions. Their texture that is not very crisp on the outside and very tender on the inside is due to the presence of a superior quality olive oil, which imparts the characteristic full-bodied flavor. This is the classic recipe for making Extra Virgin Olive Oil sandwiches at home:

Ingredients

• 500 g flour
• 50 ml Extra virgin olive oil
• 10g fresh brewer’s yeast or 3g dehydrated yeast
• 300 ml lukewarm water
• 5 g salt

Heat the water not excessively and dissolve the brewer’s yeast. Meanwhile, prepare flour with olive oil and salt, mixing well. Gradually add the yeast, kneading the mixture for about 5 minutes, until it results in a firm, consistent dough that retains its elasticity without being sticky. The mixture can be already divided into loaves or left whole with three knife cuts on the surface before being put to rise for about two hours in a warm place. Once the rising time has elapsed, simply carve the buns on the surface and let them bake in a not-too-high oven at a maximum of 180° for about 25 to 30 minutes.

Bread and Extra Virgin Olive Oil

Very tenderly known as the “grandmother’s snack,” EVO oil in harmonious combination with fresh bread, gives life to this very simple recipe made on the spot, which involves seasoning the bread with good olive oil and salt, adding other ingredients of your choice to enhance its already intense flavor, such as tomatoes, chilies, cucumbers, cheese, etc. the very tasty fresh bread seasoned with extra virgin olive oil has always represented the best of the Italian gastronomic tradition and has been claimed in recent times by international scientific authorities, as a complete food, an ally of our health, compared to other types of breaks and industrial meals, not exactly friends of our body.

Bruschetta with Extra Virgin Olive Oil

A very tasty variation of bread seasoned with extra virgin olive oil is the very famous bruschetta, a simple and popular dish of peasant origin, with which people used to recycle bread that was now stale and hardened. Slices of homemade bread are cut as thick as they need to be and are made crispy with the use of the griddle, oven or embers. After baking, the bread is flavored with a rubbed clove of garlic and then seasoned with extra virgin olive oil, salt, and cherry tomatoes, then adding cheeses and cured meats of your choice to enhance the flavor.