Tasting selection platter
During my years at university in Granada, many weekends my friends and I survived on bread and olive oil dips over long chats around the table. I have been delighted to see this as a sharing platter in some local pubs and I have replicated it at home with friends many evenings turning it into an olive oil tasting experience and a talking point.
Ingredients
Warm slices of sourdough bread,
ciabatta, and baguette.
Roasted nuts (optional)
Olives (optional)
Takes 5 mins – serves 4
Method
Warm the bread for a couple of minutes in a warm oven. In the meantime, prepare three little bowls for dipping and the Verde, Envero and Negra olive oil bottles. Slice the bread and place the bread, bowls and olive oils on a large slate or a wooden board and serve immediately.
Add olives, nuts or charcuterie to turn it into a feast.
