📝 About This Recipe
Tibornada is a soul-warming Portuguese tradition that celebrates the arrival of the season's first press of extra virgin olive oil. Originating from the olive mills of Alentejo and Trás-os-Montes, this dish transforms simple crusty bread into a decadent masterpiece through the alchemy of heat, pungent garlic, and premium oil. It is the quintessential 'petisco'—a rustic, aromatic experience that captures the heart of Portuguese hospitality in every crunchy, golden bite.
🥗 Ingredients
The Foundation
- 1 loaf Portuguese Alentejo Bread or Sourdough Boule (approx. 500g, preferably 1-2 days old for better texture)
- 4-6 pieces Fresh Garlic Cloves (peeled and left whole for rubbing)
The Liquid Gold
- 3/4 cups Extra Virgin Olive Oil (use the highest quality Portuguese oil available, such as Herdade do Esporão)
- 1 teaspoon Flor de Sal (Sea Salt Flakes) (for finishing)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
Traditional Toppings
- 200 grams Salted Cod (Bacalhau) (previously soaked, cooked, and flaked into small pieces)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 piece Red Onion (very thinly sliced into half-moons)
- 1/2 cup Black Olives (Galega style) (pitted and halved)
- 1 teaspoon Lemon Zest (optional, for a modern brightness)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F) or prepare a charcoal grill for an authentic smoky flavor.
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2
Slice the Portuguese bread into thick, rustic slices, approximately 1.5 to 2 inches thick. Do not remove the crust, as it provides the essential crunch.
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3
Place the bread slices directly on the oven rack or grill. Toast for 3-5 minutes per side until the exterior is golden brown and deeply toasted, but the center remains slightly soft.
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4
While the bread is toasting, take your whole garlic cloves and slice the tips off to expose the moisture.
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5
Remove the hot bread from the heat. Immediately rub the garlic cloves vigorously against the rough surface of the hot toast. The heat will melt the garlic into the crumb like a paste.
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6
Pour half of the extra virgin olive oil into a shallow rimmed plate or tray.
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7
Drizzle the remaining olive oil generously over the top of each garlic-rubbed slice, allowing it to soak into the nooks and crannies.
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8
If using the flaked cod (Bacalhau), toss the flakes in a small bowl with a tablespoon of oil and the chopped parsley.
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9
Top each slice of bread with a generous portion of the flaked cod, a few slivers of red onion, and the black olives.
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10
Sprinkle the entire platter with a pinch of Flor de Sal and freshly cracked black pepper.
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11
Add a touch of lemon zest over the top if you desire a bright contrast to the rich oil.
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12
Serve immediately while the bread is still warm and the oil is pooled slightly at the bottom of the plate for dipping.
💡 Chef's Tips
Use a heavy, dense bread; light sandwich bread will disintegrate under the weight of the olive oil. Choose an olive oil with a 'peppery' finish, which indicates freshness and high polyphenol content typical of Portuguese oils. Ensure the bread is very hot when rubbing the garlic; otherwise, the garlic won't break down into the bread properly. If you don't have cod, try using high-quality tinned sardines or mackerel for a quick variation. Don't be shy with the oil—Tibornada is meant to be 'drenched' rather than just lightly drizzled.
🍽️ Serving Suggestions
Pair with a chilled glass of Vinho Verde or a crisp White Port and Tonic. Serve as a starter for a traditional Portuguese Caldo Verde soup. Accompany with a side of pickled carrots or lupini beans (tremoços) for more 'petisco' variety. Excellent alongside a robust red wine from the Douro Valley if serving in the evening. Place a small bowl of extra olive oil on the table for those who want an even more indulgent experience.