Olives are grown throughout the
The first use for the new oil (extra-virgin cold-pressed and unfiltered) is called fettunta. It is simply drizzled over thick slices of local bread, and eaten at once by the workers at the frantoio or olive press. One characteristic Tuscan bread is called schiacciata because it is squashed or flat. Schiacciata can be sweet or savoury. The sweet variety is a sort of grape foccaccia. It is a typical autumn food because it uses the grapes which are ready from September onwards.
The second use for olive oil is for Bruschetta and is now eaten all over the world. This is a simple antipasto served before family meals in
6 slices of thick Italian bread, preferably a day old.
Extra Virgin Olive oil
3 sun-ripened Tomatoes roughly chopped