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Bread with olive oil, or pane olio, a healthy tradition still alive

Camille Frachon

Bread with a drizzle of olive oil is amongst the healthiest and tastiest recipes in the Italian tradition that lets quality olive oil simply shine

In an interview with the Gambero Rosso, Massimiliano Alajmo, chef at Michelin-starred Le Calandre, defined pane olio as “an invitation to return to simplicity and conviviality”. Bread and olive oil is a simple versatile dish that can be taken as an appetizer or a snack, and a recipe that everyone will agree on, including haute cuisine chefs and people of all ages.

The combination is ancient, at least as old as the history of the two ingredients: bread, already prepared in the prehistoric period by grinding grains with stones, and olive oil, whose history is deeply associated with that of the civilisations that have emerged in the Mediterranean area over the past seven thousand years. However, pane olio has been particularly successful in Italy, where it is a common snack in many regions and is still served in many schools at break time.

Nutritional properties

Bread with olive oil is a tasty snack, but also a healthy one. Tiziana Stallone, a nutritionist based in Rome, explains that “there are two main components in extra virgin olive oil: the so-called saponifiable fraction, which accounts for 98% of the product and is made up of oleic acid, a monounsaturated fat with beneficial effects on the heart and the entire cardiovascular system. There is also an unsaponifiable fraction, which has various components such as phytosterols that lower bad cholesterol, beta-carotene and polyphenols”. These polyphenols include oleuropein, known for its anti-tumour action and oleocanthal, which helps prevent degenerative diseases such as Alzheimer's.

Bread and olive oil brought to perfection

To make pane olio a special treat, both the olive oil and the bread need to be carefully selected. Any quality extra virgin oils can be used, but we particularly recommend olive oils with delicate to medium green fruitiness, such as Le 4 Contrade, Racconto, Stoica or Cuvée Sauvage, as more robust taste profiles could overshadow the flavours of the bread. More importantly, choose an olive oil with aromatic notes that you enjoy, as they will be clearly perceptible. With Le 4 Contrade, you would clearly feel the cut grass and tomato notes, for example.

As far as bread is concerned, wholemeal flours or sourdough breads should generally be favoured as they are tastier and richer in fibres and minerals. Einkorn wheat, for example, is particularly fragrant and easy to digest. The bread can be taken fresh, toasted or grilled in the oven, as was traditionally done in Italy.

Easy variations to the simple pane olio can consist in rubbing garlic or adding small dices of fresh tomatoes with basil to transform it into a bruschetta.

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