antols

Antols, also known as antol, are a type of traditional Spanish dish that originated in the region of Extremadura. The dish is made from a mixture of bread, garlic, and olive oil, which is then cooked until it becomes a thick, creamy sauce. The bread used in antols is typically stale or day-old bread, which is soaked in water and then squeezed to remove excess moisture before being used in the dish.

The dish is typically served as a side dish, accompanied by other Spanish dishes such as paella or grilled meats. It is often served at room temperature or slightly warmed, and is known for its rich, savory flavor and creamy texture. Antols are also a popular ingredient in other Spanish dishes, such as tortilla española, a type of omelette made with potatoes and onions.

The origins of antols are not well-documented, but it is believed to have been a dish that was created by farmers and laborers in Extremadura, who would use up stale bread and other ingredients on hand to create a meal. The dish has since become a staple of Spanish cuisine, and is enjoyed by people all over the world.