Starting the day with a breakfast that includes toast generously soaked in Extra Virgin Olive Oil, the only oil we recommend eating raw, is a great way to start the day because:
- It provides the calories you need to get through your morning.
- It provides a good daily dose of polyphenols (around 3 tablespoons) with their antioxidant properties.
- And, above all, it is a gastronomic pleasure that will stay with you throughout the day.
But there are several things worth considering when it comes to choosing the right olive oil for toast.
What is the best variety of olive oil for toast?
It's a matter of taste. We encourage you to try all the varieties and experiment with different combinations. The ones we suggest here are simply our recommendations.
Toast with olive oil only
This is where the olive oil really comes into its own, and there is a big difference between a good Extra Virgin Olive Oil and a mediocre one. Since the oil is the only ingredient, perhaps with a little crushed tomato, we suggest varieties with a strong flavor, such as Picual, or varieties with more complex and balanced flavors, such as Hojiblanca and Frantoio.
And please, do it properly and don't add salt. If you have a good olive oil full of flavor, you simply don't need it. I remember that 30 years ago, the salt shaker was always within reach, but those were different times, and the quality of most olive oils was, to put it mildly, rather poor.
Toast with tomato and ham
Our favorite option. We might not know much about cooking, but we think this is the perfect combination (forgive us, gastronomes).
For this combination, our preferred choices are Picual and Hojiblanca.
These oils also work very well with toast topped with a little cured cheese.
Toast with jam, maple syrup or fresh cheese
Here, our preference is for an olive oil from the Arbequina variety, with a mild flavor and no pronounced bitter notes. Its characteristics work particularly well with these ingredients, and it is a healthier alternative to butter.
Conclusion
The only conclusion, and the only advice, is to experiment and try different varieties and combinations. You are sure to be surprised!
Other considerations
Toast with garlic and olive oil, or olive oil with garlic
I admit that I was hooked on toast with garlic-infused olive oil for quite some time. The classic bottle with a couple of cloves of garlic added to it. For this, very healthy by the way, alternative, you don't really need a top-quality Extra Virgin Olive Oil, because the garlic masks many of the nuances that a good extra virgin can offer. However, personally, I loved toast with Extra Virgin Olive Oil and marinated garlic. I had to give it up because my social life was suffering, despite my conscientious toothbrushing and constant chewing of mint gum.
Sometimes I'm tempted to relapse, but only at dinner, hoping that the intensity of the garlic will disappear overnight. But I haven't even dared suggest it to the family.
Another option is the traditional method of rubbing raw garlic directly onto the bread. This isn't something I've tried much myself. It is undoubtedly more traditional and informal, but less practical, as the smell of garlic gets all over your fingers.
How to do it
There are basically two ways to do it. You can pour the oil onto a plate and dip small pieces of bread into it, allowing the oil to soak into the bread. Alternatively, you can place half a roll or a slice of toast on the plate and drizzle the oil over the bread using a good oil dispenser.
The first method is easier and is recommended for "beginners." The second, where the aim is to soak the bread without spilling oil all over the plate, is for the more "experienced." With this method, you need to cut the bread into pieces to make sure enough oil is absorbed, especially when using toast.
Table manners
The big dilemma comes when someone asks: "Is it allowed?" or "Is it acceptable to dip toast in coffee, tea, hot chocolate...?" Everything I've learned about table manners clearly says no... but it's just so good! If you decide to break the rules, make sure you let the excess oil drain from the toast before taking it off the plate, so you don't stain the table or your clothes. And if a few drops of oil do end up in your coffee, don't worry. Just take it as a sign that you've dipped your bread properly.