Never miss a recipe again

Sign up to our Newsletter to receive FREE Healthy World Cuisine Recipes and Fun and Easy Tips for Healthy Living.

  • We hate SPAM and promise to keep your email address safe.

Bam’s Breakfast Bruschetta with Italian EVOO

Bam's Breakfast Bruschetta with Italian EVOO

Mark your calendars!

Beginning in October - November, it will be peak olive harvest season in Italy.  I would love to be able to try one of the first drops of the precious freshly squeezed EVOO (extra virgin olive oil), from their beautiful olive trees.

I can't even begin to explain how wonderfully fresh and aromatic the olive oil is in Italy. Fresh squeezed olive oil is bright green and aromatic. Many of us have dipped our breads or made salads with extra virgin Olive oil  from our markets. However, please come along with me to find about the "true gem of all EVOO"- Freshly pressed olive oil...

Bam's Breakfast Bruschetta with Italian EVOO

Olive oil is not like wine.  Olive oil does not get better with time as matter of fact its quality deteriorates each and every day. It is probably best to use within a year or within 6 months of being opened. However, the fresh pressed olives tastes the best when used in the first week. I have been told by the locals that to try fresh squeezed olive oil directly from the press is like you nothing we have ever tasted before.

Bam's Breakfast Bruschetta with Italian EVOO

Olives are actually a type of fruit so fruit needs to be eaten within a certain time. Did you know that heat, light and air can affect the taste of olive oil and possibly its health-promoting nutrients. You should store olive oil in a dark, room-temperature cupboard.

Bam's Breakfast Bruschetta with Italian EVOO

By the time the rest of the world receives olive oil in the grocery store, it is probably at least already 9 months old as it had to arrive by boat or plane. The fresher the olive oil the best. I have been told that when the olives are first pressed the olive oil is turbid and the solids have not yet separated from the clear but it tastes out of this world.

Bam's Breakfast Bruschetta with Italian EVOO

While visiting Italy, we rented a car and drove through the hills of Chianti and everywhere you looked was olive groves and wine vineyards. Mr. Anonymous and I took an amazing walk through the outskirts of Siena. We saw numerous olive trees with tiny little olives buds.

Bam's Breakfast Bruschetta with Italian EVOO

While in Italy, I literally slathered everything in a layer of olive oil. Hey you only live once!  This is a once in a chance lifetime trip, so I am going to live a little. Salads, pastas, steaks, breads, pizza, and any picnic supplies tastes better with olive oil dripping off of it. Fresh EVOO is a very special treat and you would never cook with it but instead use is as last minute topping to dishes so you can taste the delicious smooth and aromatic flavors of the EVOO.

Bam's Breakfast Bruschetta with Italian EVOO

My favorite breakfast while I was in Italy was the Italian bruschetta with a couple of slices of toasted Tuscan bread topped with fresh-cut tomatoes and basil and drizzled with lots of fresh EVOO and fresh cracked pepper. Every place we stayed in Italy had a wonderful morning breakfast buffet included. They had beautiful salumi, bread, pastries, fresh fruit and sometimes even tomatoes. On each and every table they always have a bottle of olive oil, balsamic and salt/pepper. None of the places we stayed actually made the bruschetta for breakfast but Bam's Kitchen was on location and cooking and creating on site. There were times that they did not even have tomatoes displayed as part of the buffet. However, I requested tomatoes and sometimes even basil and the staff would watch me as I would create Bam's Breakfast Bruschetta right there in the breakfast nook.

Bam's Breakfast Bruschetta with Italian EVOO

BAM's Breakfast Bruschetta with Italian EVOO

  • 2 slices of hearty toasted Tuscan bread
  • several slices of juicy ripe tomatoes
  • EVOO (Extra Virgin Olive Oil)
  • salt and pepper to taste
  • chiffinade fresh basil or sprinkle of dried basil as desired
Step 1: Pop the toast in the oven until perfectly crunchy but still chewy
Step 2: Slice or chop tomatoes
Step 3: Chiffonade the basil
Step 4: Place tomatoes on top of toasted bread, top with basil, drizzle with a significant amount of EVOO and lightly salt and pepper to taste
Step 5: Enjoy with a lovely cup of cappuccino or tea while overlooking the rolling hills of Italy. Amazing!

LESS THAN 30 MINUTE DINNERS

NEVER MISS A RECIPE

  • We hate SPAM and promise to keep your email address safe.

ABOUT HEALTHY WORLD CUISINE

Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Bam’s Breakfast Bruschetta with Italian EVOO

By HWC Magazine  , , ,   

June 18, 2012

  • Cook: 30 mins

Ingredients

tuscan bread -

heirloom tomatoes -

olive oil -

fresh basil -

00:00
  • Bruschetta for brekkies is a great idea! You could put together a nice fresh topping and leave it in the fridge overnight to blend the flavours then just grill the bread in the morning, drizzle on the EVOO and…voila! a breakfast of champions 🙂

    • I am all about time savers and this is perfect. Mornings are a bit hectic here in Bam’s Kitchen getting everyone off to school and work and fed!

  • Love your breakfast bruschetta. It reminds me of breakfast in Greece, usually tomatoes, cucumber, bread, cheese and yogurt. But just the thought of the fresh pressed olive oil in Italy…I’m dreaming of tasting it one day!

    • Oh yes Greece and Spain and I am certain there are many other countries in this region have outstanding olives and olive oil. It is their soil and environment just perfect for this kind of fruit. Those 2 countries are also on my bucket list of places to visit.

  • I know this sounds weird and I even feel guilty about it … I have an olive tree in my yard and have never done anything with the olives, except clean them up when they fall. I do love your breakfast idea … so smart!

    • How magnificent! Maybe you can start in a very small scale and do some experimenting with some picking of olives? I know that this is something very different then what we usually do in the kitchen so some investigating on the how might be in order.

  • I love your enthusiasm!!! This looks amazing, still so jealous of your trip!!

  • I love EVO! U are so lucky! where are you staying in the chianti area..? that bruschetta looks excellent!

    • One of the places we stayed in Radda, Chianti was Relais Vignale, this was my favorite place of the whole trip. Stunning views, food and staff were awesome!

  • So fresh and perfect my friend – who says bruschetta is only for dinner? 😀

    Cheers
    Choc Chip Uru

    • and who said that Choc chip cookies are only for dessert! How are those exams coming along? I see that you are procrastinating again…..

      • Haha actually I finished all my studyiing for tonight 😀

        Cheers
        CCU

  • Right, I need to book a trip to Italy now! Great post Bam.
    🙂 Mandy

    • If that was not enough incentive to get those flights booked to Italy, I will have more enlightening posts coming your way this month! Ciao!

  • Great informative post! Food fit for a king!

  • This is wonderful, BAM! Such a great post! When I’ve toured Italy, there are 2 things I sample whenever I’m in a new town or city: the local wine & olive oil. In some cases, the “house” wine is made in the basement of the restaurant and the olive oil at the town’s communal press. There’s quite a variety for each and some are very good.
    These bruschetta are 1 of the reasons i grow tomato plants. I can’t tell you how many August mornings I’ve started with 1 — or two! — of these in my yard. It won’t be long now! 🙂

    • Great idea for BOTH the olive oil and the wine! How else would you wash down all that yummy food than with that perfect glass of wine that fits the food from the local region!
      Seriously though the olive oil is so good here I think I could do shot glasses of it just straight up… I had no idea what I was missing my whole life…
      I hope your tomato plants bring you a great harvest this year!
      Ciao, BAM

  • I could do that for breakfast…if my tomatoes ever start growning!
    Love that view over the valley!

    • Ugh – GROWING, not grown-ing….
      I need more coffee.

    • Marie, I have seen your plants and you are well on your way and further than me for sure as I do not have one plant on my balcony. Take care, BAM

  • Oh wow, this sounds wonderful, reading about Italy is making me hungry!

    • If you think reading about Italy makes you hungry you should try walking down the cobbled stone streets looking and smelling all the yummy food from the restaurants and street cafe’s.

  • I’ve never tasted freshly pressed EVOO, or even recently pressed. I seriously need to make a prolonged trip to Italy. Actually my wife and I at some point would like to do some “slow travel” – maybe sublet an apartment for a couple of months in various cities around the world, and shop in the markets, cook our own food, etc. (And eat out, of course.) Italy has to be first on the list – such great, fresh ingredients. Really informative post. And now I’m wondering why I’m not eating bruschetta and olive oil for breakfast! Sounds wonderful, and it sure beats cereal & milk (which I admit I almost never eat). Really swell post – thanks.

    • I love your “Slow Travel” idea. Actually, I love to take it all in and enjoy the small things on a trip instead of fast pace and just hitting the highlights. That is just why this trip was so wonderful. We concentrated in just one small region and really did it well. I took time to smell the roses, actually poppies in Italy, and really enjoyed the small moments.
      I have only one suggestion is to start planning it now and get it on your calendars while everyone is in good health. Also learning a little of the language in the countries that you plan to visit before you go also goes a long way.
      Have you ever heard of this Italian ETOH called Aperol? I can’t find it here in HK but I will share a drink I learned how to make in Italy on a later post. Take care, BAM

  • I’m imagining fresh tomatoes with lightly toasted bread and a drizzle of this amazing oil. Aahhhhh. A lovely post BAM, I have neve rtried fresh olive oil, but know I know I really WANT to!

    • I know how you feel. Living abroad I have never tasted fresh pressed olive oil before. I actually had never tasted anything but what is on the supermarket shelves. I had no idea what I was missing out on. I can’t wait to go back one day in the fall, when I can try it just fresh pressed less than a week old. (If less than 5 month old olive oil tastes this good, imagine how the less than one week tastes? )

  • I love how you fixed up your own perfect breakfast! And with FRESH olive oil, come on – amazing!

    • I did get just a few stares from the people in the hotels breakfast buffet line as Bam’s Kitchen was live, complete with camera coverage, in the dining hall making her breakfast bruschetta.

      • Love it, Bam! I can just picture it. 🙂

  • Gorgeous and simple really is the best sometimes:]

    • Thank you. I think all Italian food is quite simple but made with just really good fresh produce and lots of love and that is why it tastes so good.

  • I think olive trees are beautiful – yummers to breakfast – thanks for sharing! Have a Great Day:)

    • If it was not for insightful,Mr. Anonymous, I would have walked right by the olive trees and not even know what kind of tree it was. I was very distracted as the views of the outlying scenery as it is just breath taking.

  • I’m actually lucky enough to have EVOO right from our olive trees in Greece!! And I know how it tastes! It needs nothing, only bread and it’s perfect! 🙂

    • I am so jealous! Is this your picture of you overlooking the beautiful waters of the Mediterranean Sea? Greece is so on my bucket list of the places to visit. Do you go somewhere to have your olives pressed or do you do this by hand? Take care, BAM

      • I guess I was assuming that you have olives trees right in your own garden but maybe you meant just in your country of Greece, either way I am so jealous!

      • My parents collect them (don’t imagine a huge field, we have around 20 trees) and take them to be pressed. And yes, this is Skopelos island in the photo! Anyway, Italian EVOO, together with the Greek and the Spanish, are the best you can get!

  • Wouldn’t be surprised if “BAM’s Breakfast Bruschetta with Italian EVOO” suddenly appears on breakfast menus all over Italy! Can’t wait to pick my tomatoes fresh and fix something like this for breakfast (although the EVOO won’t be quite as fresh as you experienced!).

    • Well maybe that is quite a hopeful wish however, maybe if you are bored with the usual eggs, toast and cereal you can kick it up a bit with something different like Bam’s Bruschetta. After all, tomatoes are a fruit!

  • I absolutely adore those lovely olive branches. When my hubby and I went on our 3-wks Italian “honeymoon”, we did olive oil tasting after our wine tasting … it was a delicious experience 😉 Thanks for sharing.

    • How blissful and romantic. Maybe you can go again when the little ones are a little bigger and better travelers. I found it very amusing while going on olive oil tastings tours that many places just give you little spoons of straight up olive oil to try. Pure and in its simplest form. It is a thing of beauty.

  • Bobbi, thanks for the info on the EVOO, will keep it in mind. I have tried a fresh olive oil and absolutely agree with you: nothing tastes better than fresh bread, fresh tomatoes, and a drizzle of fresh olive oil… mmmm 🙂

  • Thanks for stopping by. You are one of the blessed and few. Do you currently live in a country that you can get fresh pressed olive oil?

  • That is interesting that olive oil perishes, i should be more careful about used by dates i think, tho what we get out here is NOTHING like what you are eating in Italy.. so good.. enjoy! c

    • Olive oil definitely can go rancid, and it can happen in less than a year if circumstances are wrong. Take a look at the use by dates and most generally the rule is to use within one year of opening. Take care, BAM

  • Definitely makes me want to head over to Italy during that time for the first batches!

    • I am really thinking about trying to arrange travel to that part of the world during the autumn time. It would be a beautiful journey.

  • I love the picture of Sienna with the olive trees in the foreground. (Sienna was one of my favorite places in Italy.) I love the robust flavour of a good bottle of olive oil, so I’m trying to imagine just how good it would be to taste it in its first week after pressing. Very informative post!

    • Thank you. Siena is such a little romantic place especially if you get off the beaten path and venture to the outskirts of the city.

  • Lisa

    There is nothing better than using the best and freshest ingredients when it comes to all things food..the less, the better, and the better it always tastes! Perfect bread, perfect tomatoes, perfect basil and perfect, fruity olive oil straight out of the olive grove, and you have an amazing breakfast, lunch or dinner. I love this breakfast bruschetta! Your trip to Italy will be bringing us so many Italian or Italian based goodies for a while..love it!

    • Simple is best and the great news this one is so simple you will never have to consult a recipe to remember a million ingredients as this one has only 5. I have many more Italian dishes and yummy treats coming soon. Have a fantastic weekend. BAM

  • Simple yet delicious!

  • I’d love to try freshly pressed olive oil – I can well imagine it’s an incredible flavour. Apparently Tunisia produces a lot of Olive Oil as well – maybe I’ll have a chance to try some of this some day!

    • I am seriously thinking about planning another trip to the Mediterranean in the fall. You are much closer to all these places than me. Start planning that fun culinary trip now. You will never think of olive oil the same way again. Take care, BAM

  • Wow that bruscetta looks amazing and I’m sure it tastes even better! I had no idea that olive oil tastes best a week after it is made. I will have to visit Italy some time 🙂

    • The fresher the better. I just visited a friend yesterday and her mom brought to HK some fresh olive oil on her visit and it was I was in Italy all over again. Yum!

  • So beautiful !!!!

  • Yummy..I actually have this for breakfast sometimes since I am dating an italian..at first it seemed strange not to go with my usual brioche (the french blood in my veins..).but this is so fresh in hot weather! And healthier… By the way, thanks for liking my homemade two-face pizza..I see you ARE missing Italy! Asian dishes you display look lovely tough!

    • I am sure your boyfriend loves the fact that he is dating a hot little chef! The way to a man’s heart is through his stomach, of course! You have so many opportunities to try a fusion of French and Italian cooking styles. I like to take the opportunity to use the local ingredients and savor the moments of each experience whether it is in Italy or here in China. The world is such a yummy place!

Simple Share Buttons