Tear. Pour. Dip.
Bread & Extra Virgin Olive Oil
Good bread and expressive extra virgin olive oil can be a beginning, a small plate or the centre of an unhurried table.
A simple way to serve it
Tear—not slice—good bread
Pour EVOO into a shallow bowl
Add sea salt or oregano only if wanted
Dip and taste while the bread is fresh
Why the pairing works
Bread carries the oil without competing with it. The crumb absorbs aroma and fruitiness, while the crust brings texture. Bitterness and pepperiness become easier to notice.
Taste first, then eat
If the bottle is unfamiliar, taste a little oil alone before dipping. Then notice how the bread softens its intensity and turns tasting into food.
No ceremony required
Use a plate, a shallow bowl and bread you genuinely enjoy. The quality of the two ingredients matters more than elaborate presentation.
Bread. Olive oil. The table has already begun.
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