MOZZARELLA WITH ROCKET AND OLIVE TAPENADE

Name: MOZZARELLA WITH ROCKET AND OLIVE TAPENADE
Total time: 60 min
Yield: Olive tapenade
Ingredients: Approx 200g pitted black/Kalamata olives; Monini Classico Extra Virgin Olive Oil, as needed; 1 tsp Oregano, dried; 2 cloves, garlic; Fresh or dried chilli, to taste; Salt/pepper, to taste; Optional to taste: capers, anchovy filet, 1 tbsp squeezed lemon juice

Easy
First course

Ingredients

Monini Classico Extra Virgin Olive Oil
2-3 whole fresh mozzarella, drained
Salt/pepper
Optional: Rocket salad, washed
Optional: serve on individual crostini or ciabatta bread

Olive tapenade

Approx 200g pitted black/Kalamata olives
Monini Classico Extra Virgin Olive Oil, as needed
1 tsp Oregano, dried
2 cloves, garlic
Fresh or dried chilli, to taste
Salt/pepper, to taste
Optional to taste: capers, anchovy filet, 1 tbsp squeezed lemon juice

To Serve:

Tear each mozzarella into 4-5 pieces and place onto a platter
Drizzle with extra virgin olive oil
Dollop 1 tsp of olive tapenade on each mozzarella piece
Season to taste

Preparation

Method (Olive Tapenade)

Either in a food processor or mortar/pestle, process all ingredients until a medium-fine spreadable paste.
Place in a sterilised jar and top with additional oil to cover and not dry the olive tapenade surface.
If not using immediately, place the sterilised lid on the jar and turn the jar upside down to seal. Once opened place in the fridge.

Add an extra touch

CLASSICO