STEP 01
Macerate
Dice tomatoes into 1 cm cubes. Toss in a bowl with a pinch of salt and 1 tbsp olive oil. Let sit 10 minutes so the juices come out.
RAW, BRIGHT, HARVEST-FRESH.
Bruschetta al Pomodoro
Prep 10 minCook 5 min4
01 — INGREDIENTS
Ingredients
- 4 thick slices country sourdough
- 500 g ripe heirloom tomatoes
- 1 clove garlic, halved
- 8 fresh basil leaves
- Flaky sea salt
- Fresh black pepper
- 4 tbsp La Raccolta extra virgin olive oil
- grill pan or toaster
- small bowl
- sharp knife
The first pour of new-harvest oil deserves the simplest plate. Ripe tomatoes, grilled country bread, garlic, basil — and a green, peppery Raccolta finish.
02 — STEPS
Method
STEP 02
Grill
Grill or toast the bread until deeply marked on both sides. While hot, rub one side firmly with the cut garlic clove.
STEP 03
Finish
Spoon tomatoes over the bread, tear basil on top, crack pepper, and pour La Raccolta in a slow, generous spiral. Eat at once.
03 — ABOUT THE OIL
La Raccolta
La Raccolta is the harvest itself, captured in a bottle. Pressed within hours of picking, when the olives are still green and just turning, it is the most untamed of the five oils — grassy, pungent, alive with the tingling pepper that olive sommeliers call the throat-catch.
On the nose, expect cut grass, artichoke, and a whisper of green almond. On the palate, the bitterness arrives first, then the long peppery finish that signals fresh polyphenols at their peak. This is the oil to use raw, always raw — never to fry, never to bake.
Bruschetta is its perfect partner. The sweet acidity of summer tomatoes calms the oil's edge; the char of the bread frames it; the salt lifts it. Pour generously — La Raccolta is meant to be tasted, not hidden.
Look for a small green pool at the bottom of the plate when you've eaten the last bite. That is exactly the right amount.
PAIRS WITH
La Raccolta
La Raccolta is at its most expressive when raw — bruschetta is the purest stage for it.
SHOP THIS OIL