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The California Cook: A bruschetta bar: bread, toppings, eat
A dreary November day in Umbria. On the shores of Lake Trasimeno, the holiday boats are pulled up and covered. We're visiting the frantoio of one of my favorite olive oil producers, Alfredo Mancianti, as he grinds a mound of purple-black olives into paste beneath an old stone wheel. He pops a couple of slices of bread into a beat-up electric toaster oven, rubs them lightly with just a touch of garlic, then spoons over a little golden green oil that has floated up from the crushed olives. A sprinkle of salt and he's done.
By Russ Parsons
September 15, 2011