Bruschetta with new olive oil
Toasted bread, garlic, salt and plenty of freshly pressed oil: the simplest and oldest way to taste the extra virgin olive oil of the new harvest.
- Preparation
- 5 min
- Cooking
- 5 min
- Yield
- Serves 4
- Course
- Starter
23 October 2026
In the countryside of central Italy, when the new oil comes out of the mill in November, the first thing people make is a slice of toasted bread. Nothing else is needed: it is the most honest test of an extra virgin olive oil, because nothing covers its aroma.
Ingredients for 4
- 4 slices of rustic bread, about 1.5 cm thick, preferably a day old
- 1 or 2 garlic cloves
- Coarse salt or salt flakes
- IL CONTE Raggia single variety, generously (about 1 tablespoon per slice)
Method
- Toast the slices on a grill, over embers or in a very hot oven until golden outside and still soft inside.
- While still hot, rub them lightly with the peeled garlic clove: the rough crust works like a grater.
- Salt them and drizzle the oil, letting the bread soak it up. Serve at once.
The right oil
Here the oil is the star, raw: choose the Raggia single variety, which carries the character of the typical variety of the province of Ancona. If you have just received it, this is the best moment to taste it.
Variations
Add a few boiled cannellini beans or a blanched black cabbage leaf, always with a drizzle of raw oil.
