Olive Oil Croutons

Makes 6-8 cups

Do not skimp on the amount of olive oil called for in this recipe. The oil adds flavor and if you use the maximum amount, they’ll be “juicy,” tender on the inside, as well as crispy crunchy. Tearing the bread into bite sized chunks leaves a lot of nooks and crannies to hold onto the oil as baking and dressing when tossed with a salad. Fantastic on creamy soups, too!

16-ounce loaf of bread, such as rustic Italian or sourdough

¾ cup – 1 cup Olive Scene Single Varietal Extra Virgin Olive Oil

Kosher salt and freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 350°F
2. Slice the bread into 1-inch thick slices. Using your hands, tear the slices into bite-sized pieces, about 1-inch. 
3. Place the bread in a large bowl drizzle with olive oil and toss until all the pieces are coated. 
4. Distribute the torn bread in a single layer on a rimmed baking sheet. Season with pinches of salt and pepper. 
5. Bake for 15-20 minutes, toss after ten minutes, until golden brown. 
6. Remove from the oven, taste and season with additional salt and pepper, as needed.  

Note: This recipe yields a delicious, if somewhat neutral-flavored crouton so if you want to add specific flavor notes, swap out 1/4 cup of the single varietal oil for any of Olive Scene’s infused oils including Garlic, Herbes de Provence, Madagascar Black Pepper, or Tuscan Herb.