I do admit that I wasn’t so enthusiastic when Giancarla and Iris tried to convince me to do our own olive harvest. And now I’m already inviting people to join us next year. Eating truffles from the garden in the summer, drizzling beautiful green extra vergine olive oil on bread, mushrooms, pasta, fish,….what a sensation, what a delight😍.
From 490 kilo of olives they could distract 51 liters of olive oil, enough to share with friends, neighbors and with all our guests.
A beautiful turbot and 500 grams of super fresh porcini will taste even better now.
Clean and slice the porcini. Chop 4 garlic cloves. Spread on baking paper and mix with 3 table spoons of olive oil. Season with pepper and salt.
Clean the turbot. Season with pepper and salt. Brush some melted butter on both sides. Put in a pan.
Heat the oven at 200°. Put the mushrooms in the highest part of the oven and the fish in the middle. Bake for 25-30mins. Stir the mushrooms halfway.
Serve some fish with porcini and green salad. Finish with the green delight.