Olive Oil for Breakfast

I often wonder how something so simple can taste so good, and I don’t think I’m the only one who asks myself this question—that’s what inspired me to write this post.

I was talking to a friend who lives in Sarasota (she’s from Spain), and I had her try our olive oils along with our Artesanos Castilla Crackers (we didn’t have any bread at the time). She tasted them, paused for a moment with a look of surprise on her face, and said, “This is so good! You’ve just taken me back to Spain!” She even recalled a moment from one of her trips, having breakfast at a bar in Andalusia.

She was delighted, and of course, so was I, because that’s exactly what we want to achieve with our project.

What I mean by this is that it’s both simple and sophisticated—especially here in the U.S.—because not all Spanish extra virgin olive oils are capable of transporting us to another place the way my friend’s experience did.

And that’s what we’ve brought here—from Andalusia, Spain, right to your home—olive oils that can transport our palates to another place; that’s what makes them special.

These oils come from olive-growing families who are members of a cooperative where they themselves press and bottle the oil, controlling everything from the field to the table—just like the one I buy in my hometown, Écija.

And that, basically, is the recipe for a breakfast with olive oil.

Ingredients:

– A good Spanish extra virgin olive oil.
– White bread, or whatever kind you like best, toasted or untoasted
– Pair it with your favorite morning beverage.

Any of the olive oils we carry in our store have the qualities needed to experience what we’re talking about in this article; we encourage you to try it for yourself

That’s all there is to it, and if you want to take the experience to the next level, all you need to add is a little crushed tomato. Since we’re going to the trouble of using authentic olive oil, let’s try a high-quality tomato—grate it and add a little salt if you like.

Toast with olive oil and crushed tomato—one of the quintessential Spanish breakfasts, which I know many Americans are adapting to their diets.

Starting with the basics—which, in my opinion, are the products listed above—I can’t help but mention a good Pata Negra ham to top it all off, the kind we have in our ham and cold cuts category.

Eating breakfast with olive oil, bread, tomato, or other ingredients not only delights our taste buds but also benefits our health—we are what we eat—and there’s no better food; extra virgin olive oil is even called a “superfood.”

And as I almost always say, it’s ready to serve and enjoy.

I hope you like it.