Bread and olive oil: A timeless duo for heart and hospitality
One of the iconic duos of Mediterranean cuisine, bread and olive oil, is celebrated for its health benefits. Nutritionists and doctors highlight the advantages of this simple snack, so why not try it?
Bread and olive oil have a long, rich history, dating back to ancient times. In ancient Egypt, they were both staples for ordinary people and rulers alike. The tables of pharaohs often featured wheat flour pastries and high-quality olive oil. The Greeks and Romans also valued these two items, considering them both a straightforward and appetizing meal and attributing symbolic meanings to them—olive oil for health and prosperity, and bread for hospitality and abundance.
Over time, this snack has become a hallmark of Mediterranean cuisine, renowned for its variety of flavours and aromas, as well as its positive health effects, particularly on the circulatory system. It is no accident that in countries like Italy, Greece, and Spain, heart attacks and atherosclerosis occur less frequently compared to central or northern Europe.
Moreover, bread with olive oil simply tastes delightful. High-quality extra virgin olive oil boasts a rich, fruity flavour with subtle bitterness and spiciness that perfectly complements freshly baked bread. Whether it's crusty baguette or soft focaccia, olive oil enhances every bite with depth and character.
In many countries, such as Italy and Greece, offering bread and olive oil is a gesture of hospitality. In restaurants and homes, olive oil is often served alongside bread, presenting a symbol of simplicity, openness, and the willingness to share a meal.
Bread and olive oil – nutritional values
Bread with olive oil is not just about taste; it's also packed with nutritional benefits. Olive oil, especially "extra virgin" oil from the first cold pressing, is a treasure trove of unsaturated fatty acids and vitamin E, offering antioxidant properties, aiding in body detoxification, lowering "bad" LDL cholesterol levels, and even supporting weight loss.
However, olive oil is the most frequently adulterated food product in the European Union. Many oils labeled as "extra virgin" are often mixtures with other vegetable oils like sunflower oil. Therefore, it is crucial to read labels carefully. EU regulations specify that it must be labeled as "the highest category of olive oil, obtained directly from olives and solely by mechanical means." It's equally important to check the country of production and origin.
Bread, when made with the right ingredients (flour, water, sourdough or yeast, salt, and possibly grains), offers essential nutrients like carbohydrates, proteins, unsaturated fatty acids, minerals (potassium, sodium, calcium, phosphorus, iron, magnesium, manganese, or selenium), and vitamins, including vitamin E and B group vitamins.
Bread can help improve memory and concentration, protect against cancer (especially sourdough bread containing lactic acid), and support pregnant women by providing a good dose of folic acid.
How to eat it
Olive oil pairs best with bread that has been grilled or toasted. Simply rub the bread with a garlic clove, drizzle with olive oil, and optionally sprinkle with salt.
In Spain, it's common to serve bread with olive oil and grated tomato (pan con tomate), a classic tapas often enjoyed for breakfast or as a snack.
Italians love focaccia, often served with olive oil infused with fresh herbs like rosemary or basil. In Greece, bread with olive oil and fresh olives is popular. Greeks also enjoy dipping bread in olive oil mixed with oregano and salt.
For a local twist with crunchy bread, try an olive dip: mix a quarter cup (60 mL) of olive oil with finely chopped garlic (a clove), a teaspoon of dried oregano, a pinch of salt and pepper, and let it sit for 10 to 15 minutes.
