Fettunta - the original Tuscan garlic bread
This is the traditional recipe that is used during the “raccolta”, when the olives are harvested and brought to the mill where there normally is a fireplace always going. As people are waiting for their olives to be milled they gather around the fireplace, toast bread over the open coals and share a taste of each others freshly pressed olive oil.
INGREDIENTS:
Toast slices of bread in either a toaster or oven until just browned. Rub raw garlic lightly over top surface of bread. Place slices with garlic side up on a dinner plate. Drizzle L’arte dell’Olivo olive oil liberally over slices of bread and finish with a pinch of salt.
INGREDIENTS:
- Sliced loaf of rustic (preferably non-salted) bread
- Peeled whole garlic clove
- Salt
- L’arte dell’Olivo "Nuovo" Olive Oil
Toast slices of bread in either a toaster or oven until just browned. Rub raw garlic lightly over top surface of bread. Place slices with garlic side up on a dinner plate. Drizzle L’arte dell’Olivo olive oil liberally over slices of bread and finish with a pinch of salt.