Agricola Fontanelle - Terre Di Siena
| Producer: | Riccardo Rosati | | Location: | Chianciano Terme in the Siena area of Tuscany | | Certification: | DOP Siena | | Composition: | Correggiolo, Leccino, Moraiolo Olives | | Color of Oil: | Yellow-green | | Acidity: | 0.5% (oleic acid) | About Agricola Fontanelle“One way to taste our oil is to make a simple bruschetta: Toast bread, drizzle oil, add a pinch of sea salt, brush on a little garlic with a fork. At our family table, we like to add our oil to everything. But please don’t cook with it. It would be a waste!”
- Riccardo Rosati
The Rosati family has grown olives and made olive oil, on the hills around Siena, for generations. Their olives are hand-picked and pressed into oil the very same day. On the Fontanelle farm, producing the highest quality olive oil is viewed as a vindication of the family’s deep Tuscan roots. Learn More  |
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Serves 4 as an appetizer
Prep: 10 min. Cook: 10 min
Ingredients:
4 large slices firm-textured bread
2 cloves garlic
salt and freshly ground black pepper
8 tbsp extra virgin olive oil
6 ripe tomatoes
8-12 fresh basil leaves, torn
Toast the bread and rub it with garlic. Sprinkle with salt, pepper, and half the oil. Cut the tomatoes in half. Scoop out all the seeds, sprinkle with salt, and set them upside down for 20 minutes to drain. Chop the tomatoes in small cubes. Arrange them on the toast and garnish with the basil. Drizzle with the remaining oil and serve.
Wine: a light dry white.
From the book Olive Oil by Leonardo Romanelli and Gabriella Ganugi. Published by The Wine Appreciation Guild.
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Aged Balsamic Vinegar
