INGREDIENTS 1 kilo wheat bread 1 head of garlic 1 cup Horio sustainable olive oil ¼ cup of TOP white vinegar ½ cup of edible weeds’ broth Kalamata olives (optional) salt
- 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 sustainable olive oil. 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 sustainable olive oil and vinegar. Put the mixture in a deep bowl and pour over the broth of edible weeds . Stir and pour over some more Horio sustainable olive oil. Garnish, if you wish, with Kalamata olives. Serve with boiled edible weeds.