Olive Bruschetta

The bruschetta, a delicious baked product typical of the South, has over time won over an increasingly large audience of food lovers. Each region has its own way of interpreting it according to local customs and culinary habits. In our Puglia, bruschetta, as well as friselle, was once a typical food of farmers; in fact, these were prepared with slices of bread grilled over the embers of home fireplaces or campfires, and then dressed with extra virgin olive oil and tomatoes, all produced locally.

Over time, as mentioned, bruschetta has become a tasty appetizer, and many variations have emerged for its preparation, changing according to subjective tastes and with many appetizers. They are offered in many varieties and often in various flavors, appetizers that are increasingly in demand, very social and flavorful.

And if during these times appetizers or happy hours cannot be done outside, with the excellent products offered by Oro del Salento, it is possible to make great homemade bruschetta appetizers, using their products while maintaining its originality. With the varieties, all the flavors and the typical aromas of Puglia can be enjoyed, from peppers to mushrooms, from eggplants to tomatoes, from artichokes to broccoli rabe, and many, many flavors to savor. One that I consider a tribute to the true flavors of Puglia cannot be missed: the jar of olive bruschetta, made up of 70% green olives, red pepper, capers, vinegar, carrot, garlic, lemon, celery, oregano, all processed with extra virgin olive oil, this rich oil that enhances all the flavor and aroma of Puglia directly on the table.

Excellent for dressing bruschetta, crostini, friselle, and if we want, to enhance the flavor of our salads.