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Olive Oil, Onion and Sea Salt Bread
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The olive harvest starts in November and the resulting new-season virgin oil has its own peppery taste that softens throughout the year. January olive oil is still deliciously hot and grassy, perfect for adding a sexy, bitter note to dishes. Try swirling it onto creamy soups, pouring over grilled fish with a squeeze of lemon, tossing into pasta dishes or drizzling onto sliced tomatoes with sea salt.
This recipe was first published in January 2004.