|at the mill waiting to be crushed|
Near our home is a fabulous olive oil cooperative with over 1,000 members. They all live within 30 km of the frantoio, olive oil press. The members must bring in the olives within 24 hours of being picked and make a "reservation" to bring in their olives.
|We live on the top of this hill, behind the cypress trees. There are olive trees below us and then the vineyards.|
We live in 1/3 of an old family farmhouse, which has been divided.
We drove by last week and nothing had started yet, so went back this week and were lucky.
We bought a 5 liter tin.... to start!
One of the purest ways to taste oil is to simply pour on toasted country-style bread which you have rubbed with garlic and then sprinkle with salt. Here in Tuscany it is called fettunta, greasy slice, but often in American it is referred to as bruschetta.
Tuscan bread is unsalted so the salt really accents the flavor.
In the market now is the first cavolo nero, kale, which is often served on fettunta.
That is what I made today.
Slow cooking kale, stripped from its thick stems in salted water. More of a soup.
Sort of like in the south, where they cook collard greens with the pot likker.
Fettunta con Cavolo Nero e Olio Nuovo
Toast the bread until crunchy. I like to cut the bread a little thicker, so there is a tender center to absorb the broth. Then rub with raw garlic.
Place the toasted bread into a soup bowl and top with the cooked kale and pour on about a ladle or so of broth.
Drizzle with the best extra virgin oil you can get and sprinkle with salt.
Eat the bread and kale with a knife and fork if you like, but don't leave the broth! Use a spoon to not leave a drop.