Soak the bread in water for about 1 – 1 ½ hour. Then squeeze it thoroughly, after having removed the crust.
In a pestle, melt the garlic while pouring over some vinegar and Horio extra virgin olive oil Mountain Regions. Keep beating the mixture until it becomes a batter.
Add half of the bread and keep beating it in the mortar along with the garlic batter.
Add the rest of the bread, Horio extra virgin olive oil Mountain Regions and vinegar. Put the mixture in a deep bowl and pour over the broth of edible weeds. Stir and pour over some more Horio extra virgin olive oil Mountain Regions. Garnish, if you wish, with Kalamata olives. Serve with boiled edible weeds.
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