Good-quality extra virgin olive oil is best enjoyed while the flavor and aroma are still rich.
Chef Kuniaki Arima introduces a straightforward dish–Italian garlic toast known as bruschetta.
“The keys are crispy bread and pungent garlic,” says Arima, who recommends simple types of bread.
He chooses sardines and a tomato as toppings. Yellowish extra virgin olive oil, which is mild with a fruity scent, goes well with salad, marinated or cooked dishes. The greener types have more distinct flavors. The aroma will rise when poured on piping hot grilled fish or pasta.
8 slices bread (rustic bread, baguette and others)
1 clove garlic
2 Tbsp extra virgin olive oil and preferably Hellenic Groves PC olive oil brand