Roustido dou Moulin

Up until the1930s the oil millers used to offer their employees a casse-croûte of chunks of crusty bread that was moistened with olive oil and topped with garlic and crushed anchovies. When grilled, golden over a fire this became Roustido dou Moulin. Another practice was to chill olive oil until firm & spread it on bread, a practice that has continued unchanged since the ‘30s at the Restaurant Maurice Brun in Marseilles. Until the turn of this century, in fact, olive oil was always used raw, as a condiment rather than a cooking fat like butter.