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
- Split 4 round rolls, drizzle the insides generously with César olive oil and rub them with garlic.
- Fill with sliced tomatoes, radishes and spring 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.
