The simplest dish on the site, and the one that shows you what a bold olive oil really tastes like.

Serves 2 to 4 · 2 minutes

You will need

• 1 ball burrata (about 8 oz)
• 2 tablespoons Olivea Ultra High Phenolic olive oil
• Flaky sea salt and black pepper
• Good bread, toasted
• A handful of cherry tomatoes, halved (optional)

Method

1. Take the burrata out of the fridge 20 minutes before serving. Cold dulls the flavor of both the cheese and the oil.
2. Set it in a shallow bowl, scatter the tomatoes around it if using, and tear it open at the table.
3. Pour over the olive oil, then add flaky salt and a few turns of pepper. Serve with the toast.

Expect a bitter, peppery catch at the back of the throat. In a high polyphenol oil, that is the good part.

Made with: Olivea Ultra High Phenolic Extra Virgin Olive Oil