Umbrian Black Olive Panino

Ingredients: 1 small crusty roll, with a firm, chewy crumb, 1 garlic clove, peeled, Extra-virgin olive oil, Juice of 1/2 a small lemon, About 8 oil-cured black olives, pitted, cut in half, and 1 teaspoon orange zest, preferably from an organic orange (use a zester to create thin strips).

A panino for those who can make a meal of bread olive. Serve with a cool glass of pure water or a good glass of red wine.

Select plump, glossy, pleasingly pungent black olives. Taste one first before buying-the flavor should be strong but not excessivly sharp or salty, and the flesh should be moist.

Slice the roll in half horizontally. Pull out a little of the inside of the bread to form shallow hollow. Cut the garlic clove in half. Rub the inside of both halves of the bead with the cut garlic clove. You can determine how much garlic flavor you want by how hard you rub the clove into the bread. Drizzle the bread generously with olive oil and lemon juice.Nestle the olives into the bottom half of the roll, sprinkle with orange zest, and cover the other half.

Make 1 panino