Fettunta
Tuscan olive oil millers, during the harvest, would toast bread over a fire (main purpose to keep warm in chilly autumn weather) then dip it in a terra cotta urn of just pressed oil hence the name, a combination of fetta, slice and unta, oily.
Toast a slice or two of bread, even stale, on a grill over coals, in a toaster oven, or on a tostapane. Place on a plate, rub with a clove of garlic if you like, and drizzle with abundant extra virgin. Sprinkle with salt and pepper and serve.
Fettunta with olio nuovo
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