Ingredient of the Week: Olive Oil - Recipes
Bettina Campolucci Bordi, founder of Bettina’s Kitchen, shares how to make the most of olive oil with her recipe for salmorejo.
Ingredients
- 1 kg (2 lb 4 oz) vine-ripened
- Tomatoes
- 200 g (7 oz) stale/rustic bread
- 60 ml (2 fl oz/1⁄4 cup) olive oil
- 2 garlic cloves
- 1 tablespoon maple syrup
- 1–2 teaspoons apple cider vinegar
- Salt and pepper, to taste
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