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As the name implies, the key to this Tuscan vegetable based soup is the Olive Oil. Traditionally made to highlight the newly pressed Tuscan Extra Virgin Olive Oil, this soup is one of the most popular dishes in traditional Tuscan cuisine. The term 'Ribollita' literally means 'boiled again', and refers to the fact that the vegetables used to make this soup were usually leftovers from previous dishes, cooked again with bread and of course, olive oil.
PREPARATION TIME: 30 minutes
COOKING TIME: 2-3 hours
Produced in Tuscany from Frantoio, Pendolino and Leccino olives, this delicate green Extra Virgin olive oil has a strong aroma and a well-balanced flavour. A ripe, sweet and fruity taste with a peppery finish.