Starters · Vegan
Kapsala
Charred bread dipped in olive oil with garlic, coarse salt and oregano. Our favourite way to taste a new oil.
- Prep5 min
- Cook5 min
- Makes4 servings
- LevelEasy
- Olive oil60 ml
Why the oil matters here
Here the oil is the whole dish. The hot bread soaks it up and opens its aromas, so you taste every note: fruity, green, bitter and peppery. Use your freshest oil.
In our village we love charred bread, and we call it kapsala. It is our favourite way to taste a new olive oil: hot, crunchy bread dipped straight into oil with a little garlic, salt and oregano.
It takes five minutes and there is nowhere for the oil to hide. That is exactly why we love it.
Method
-
1
Char the bread
Toast the slices on a grill pan, over charcoal or in a toaster until deep golden with a few dark marks.
-
2
Make the dip
On a flat plate, mix the Yapapi Early Harvest (blue tin) with the garlic, salt and oregano.
-
3
Dip and eat
Dip the hot bread into the oil straight away and eat while it is still crunchy.
Tip
Use day-old bread with a good crust. It chars better and soaks up more oil.
Try it another way
Rub the hot bread with a cut tomato before dipping, or top it with a little crumbled feta.
