One of the things I miss about living in Andorra is being able to buy good olive oil at a reasonable price. It’s also one of the things I miss about our trips to Spain.
I usually came home with three 5 litre cans and three 3 litre cans of good olive oil for cooking and 4 or 5 bottles of the best olive oil for salads and finishing.
There are a lot of olive trees in Spain. A very high percentage of Italian olive oil is made with Spanish olives. After the harvest there are tanker trucks hauling olive oil from Spain to Italy. Recently, I have been able to buy my favorite Spanish oil here in France in 3 litre tins.
I use a lot of olive oil. It’s all I use for cooking.
Now I think I need to start adding to bread.
Karen, of karen’s kitchen stories, and our host kitchen for this month, describes this olive oil wreath:
“The crust of this bread is very crispy and the crumb is super soft. It is delicious spread with butter or dipped in olive oil and balsamic vinegar with dinner. You can also tear it apart, split it, and use it for sandwiches.”
The wreath is meant to be a pull-apart bread so it would be great for a family dinner.
If you want to try this lovely, flavorful bread, meander over to karen’s kitchen stories. You’ll find the recipe, easy instructions, and helpful hints.
In the meantime, have a look at the wreaths (and 1 boule) of bread the Babes made.
And get your kitchen (or sewing) scissors ready to do some cutting.
And that’s it for the Babes in April.
Stay Safe, Healthy & Patient and get your shot when you can
And keep on wearing your mask!!!
And the Babes are:
The Bread Baking Babes
A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
And me…. Thyme for Cooking – Katie