An hour under a heavy weight, and the bread has drunk in tomato, tuna and Nicolas Alziari’s César olive oil, made from Cailletier olives grown in Nice, with its notes of dried herbs, artichoke and almond.
Serves 4 · 20 min + 1 h resting
Ingredients
- 4 round rolls
- César Olive Oil (Nicolas Alziari), for drizzling
- Garlic, for rubbing
- Tomatoes, sliced
- Radishes, sliced
- Green onions, sliced
- Hard-boiled eggs
- Tuna in oil
- Anchovies
- Black Niçoise olives
- Basil
Method
- Split 4 round rolls, drizzle the insides generously with César olive oil and rub them with garlic.
- Fill with sliced tomatoes, radishes and green onions, hard-boiled eggs, tuna in oil, anchovies, black Niçoise olives and basil.
- Drizzle with more oil and close the rolls.
- Wrap them tightly and press under a weight for 1 hour before serving.
The star of this recipe: César Olive Oil, by Nicolas Alziari.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Nicolas Alziari
César Olive Oil
