History and origin
Toasted bread, extra virgin olive oil and a pinch of salt
Pan con aceite is one of the simplest ways to understand an Andalusian breakfast. The bread is toasted or griddled until its surface is firm while the crumb stays tender. It then receives a generous thread of extra virgin olive oil and a pinch of salt.
The bread changes from one café to another: dense pan de pueblo, a media de viena or a soft mollete. Garlic may also appear, rubbed directly over the warm surface. The point is not to hide the bread, but to bring its toasted flavour together with the aroma and fruitiness of the oil.
It is ordered as a media or entera and usually arrives with coffee. This restrained choice lets the ingredients speak and also provides the starting point for tomato, ham and the other tostadas found at the counter.
