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Pa amb Oli

Bread with olive oil

Pa amb oli means "bread with olive oil" in Majorcan, and it is as commonly eaten in the Balearic Islands as pa amb tomàquet is in Catalonia. But while the Majorcan usually add the tomato to their bread and then the olive oil, most Catalans do the reverse. Both preparations can be served as breakfast, as a snack at any time, or as an accompaniment to lunch or dinner. As with pa amb tomàquet, this recipe can be embellished with a topping of jamón serrano, anchovies, or cheese.

  • Serves 6
  • Preparation time: 5 minutes


  • 6 (3/4-inch thick) slices dark rye bread
  • 1 clove garlic, halved (optional)
  • 3 tomatoes, halved crosswise
  • Extra virgin olive oil for drizzling
  • Salt


Preheat the oven to 350ºF.

Place the bread slices on a baking sheet and toast in the oven for 5 minutes, or until golden and crisp. Remove from the oven and immediately rub 1 side of each slice with a cut side of the garlic, if desired. Then rub the same side of each slice with the cut side of a tomato half, pressing a little to squeeze some of the pulp and seeds onto the bread. Drizzle olive oil over the tomato and sprinkle with salt. Serve while the bread is still warm and crisp.

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