Everyone needs a homemade crouton recipe. They’re better than anything you can find at the store and they make soups and salads so much more delicious. There are many different styles of croutons and my take is simple with an easy twist. It’s rustic and leans on good quality bread and and *lots* of olive oil, hence the name. Using an absurd amount of olive oil yields a perfectly crispy on the outside crouton that isn’t too crunchy for your teeth, while still being tender on the inside. It’s juicy from the olive oil and wildly flavorful. The other secret is to tear the croutons rather than cube them, as tearing yields more nooks and crannies for sauces and dressings.

If you prefer a more classic crouton, start with 3/4 cup of olive oil. If you want the full juicy olive oil experience, use an entire cup. I usually go for the juicier version if I plan to use croutons to top soups, and keep it more classic and dry for salads that will already have a dressing. Whatever you do, be prepared to snack on these right from the sheet tray.