Tiny Olive Oil Croutons

When bread isn’t used to thicken Spanish soup, it often finds its way into the bowl in the form of crisp croutons. You can always make croutons in the oven, but little ones fried in good olive oil are an especially good crunchy treat. To make the bread easier to cut into cubes, freeze it for twenty minutes. Stored in an airtight container, the croutons will keep for several days.