Rating
Tantillo Recipes
 1/2 loaf day old bread, cubed
 1/4 cup Tantillo California Extra Virgin Olive Oil
 pinch of sea salt
 1 tsp oregano
 2 cups artichoke hearts
 1 16 oz can chickpeas, rinsed and drained
 5 fresh mint leaves
 8-10 olives, pitted and chopped
 2 fresh tomatoes, sliced
 2 tbsp Tantillo Balsamic Vinegar
1

In a small saute pan, toss the Tantillo California Extra Virgin Olive Oil and bread with oregano, salt and pepper.

2

Cook on medium heat until bread is slightly browned.

3

Combine bread cubes, artichoke hearts, chick peas, olives, mint and tomatoes. Drizzle with Tantillo Balsamic Vinegar, toss well and serve.

4

Drizzle with additional Tantillo California Extra Virgin Olive Oil if needed. Buon Appetito!

Ingredients

 1/2 loaf day old bread, cubed
 1/4 cup Tantillo California Extra Virgin Olive Oil
 pinch of sea salt
 1 tsp oregano
 2 cups artichoke hearts
 1 16 oz can chickpeas, rinsed and drained
 5 fresh mint leaves
 8-10 olives, pitted and chopped
 2 fresh tomatoes, sliced
 2 tbsp Tantillo Balsamic Vinegar

Directions

1

In a small saute pan, toss the Tantillo California Extra Virgin Olive Oil and bread with oregano, salt and pepper.

2

Cook on medium heat until bread is slightly browned.

3

Combine bread cubes, artichoke hearts, chick peas, olives, mint and tomatoes. Drizzle with Tantillo Balsamic Vinegar, toss well and serve.

4

Drizzle with additional Tantillo California Extra Virgin Olive Oil if needed. Buon Appetito!

Artichoke Bread Salad