Oliveri Oil - Our Recipes

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Mediterranean Extra Virgin Olive Oil


			1/4 cup Oliveri Extra Virgin Olive Oil 2 cloves garlic, pressed 1/2 teaspoon crushed red pepper flakes, or more to taste 1 container (9 ounces) ciliegine or bocconcino, left whole, or (8ounces) ovoline, quatered, mozzarella cheese 1 basket cherry tomatoes, rinsed, stemmed and halved (if large) 2 tablespoons torn fresh basil leaves salt, to taste

In a small skillet combine the olive oil, garlic and red pepper flakes; heat gently over very low heat just until garlic sizzles and oil is warm: do not brown; cool at room temperature. Drain the mozzarella well and pat dry; place in a serving bowl. Drizzle with the red pepper and garlic infused olive oil; toss to coat. Marinate in the refrigerator 1 or 2 hours. Add the tomatoes, basil leaves and salt just before serving. Toss lightly to blend.