Recipe that could just as easily be prepared in a Parisian apartment, or a little house in Normandy, in Bordeaux or somewhere in Occitania… wherever your imagination takes you.
I’m calling it my cultivated petit-déjeuner.
Brioche is a light, fluffy, classic French bread. When combined with fresh, juicy fruit, the depth of cocoa and the silky texture of our La Cultivada Arbequina Extra Virgin Olive Oil, the result is pure pleasure.
Yes, it’s breakfast, but also an edible poem best shared around the table.
La Cultivada Arbequina is our star EVOO of the season, inspiring us to create new bites and explore its incomparable flavour.
This is a simple, sweet recipe perfect for anyone and everyone. And if it turns out well (and it will), you’ll want to make it again and again.
Ingredients (serves 2)
- 2 slices of brioche bread
- 120 g strawberries
- 50 g 70% dark chocolate
- La Cultivada Arbequina EVOO
- Fresh mint leaves
Preparation
- Wash and quarter the strawberries. Place them in a small saucepan with 3–4 tablespoons of water and cook for 3–4 minutes.
- Meanwhile, cut the brioche slices and toast them in a pan without oil.
- Melt the chocolate in a bain-marie or in the microwave in 30-second intervals. Add 1 tablespoon of La Cultivada Arbequina EVOO and blend well.
- Assemble your breakfast: on a plate, place a slice of brioche, top with half of the melted chocolate, and then add half the strawberries. Repeat with the remaining slice.
- Finish with another drizzle of La Cultivada Arbequina EVOO and a few fresh mint leaves.
👉 Here’s the video with the step-by-step preparation.
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