If there’s a favorite way to taste the olio nuovo in Tuscany, it has to be these Tuscan kale (cavolo nero) and cannellini bean crostoni, a real seasonal treat.
When you know you'll be bringing home the freshly pressed olive oil, prepare all the trimmings in advance. Have some good crusty country bread ready, soak the cannellini beans and cook them until buttery, then tackle the cavolo nero.
