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Pan con Tomate with Gordal Olives

Yields1 Serving

Pan con tomates aux olives Gordal

 ½ cup (125 ml) Gordal olives, chopped
 12 slices of crusty bread
 ⅓ cup (80 ml) olive oil
 3 garlic cloves
 2 tomatoes, diced
 2 tbsp (30 ml) fresh parsley, chopped
 Ground pepper to taste

Brush bread with olive oil. In a skillet, cook croutons over medium-low heat for 3 to 4 minutes per side until golden brown.


On a work surface, rub garlic cloves on bread slices. Top with tomatoes.


In a bowl, mix chopped olives, parsley, pepper, and a drizzle of olive oil. Top prepared bread slices with mixture and serve.

Buen provecho!