Olive & Tomato Caprese

Name: Olive & Tomato Caprese
Ingredients: 1/2 cup SOOC Kalamata Reserve EVOO; 3 tbsp. SOOC Traditional Balsamic Vinegar; 1 tbsp. SOOC Bread Dip Seasoning; 1 tsp. SOOC Himalayan Pink Sea Salt; 1/3 cup Kalamata olives, roughly chopped; 1 shallot, finely diced; 1/4 cup walnuts, chopped; 3 large heirloom tomatoes, sliced; 2 tbsp. fresh parsley, roughly chopped; 2 medium burrata balls; fresh basil to top; bread of choice for dipping

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Create a Summer staple with SOOC Kalamata Reserve EVOO & Traditional Balsamic Vinegar, this appetizer is classically delicious and highlights some of summer’s very best.

Ingredients

1/2 cup SOOC Kalamata Reserve EVOO
3 tbsp. SOOC Traditional Balsamic Vinegar
1 tbsp. SOOC Bread Dip Seasoning
1 tsp. SOOC Himalayan Pink Sea Salt
1/3 cup Kalamata olives, roughly chopped
1 shallot, finely diced
1/4 cup walnuts, chopped
3 large heirloom tomatoes, sliced
2 tbsp. fresh parsley, roughly chopped
2 medium burrata balls
fresh basil to top
bread of choice for dipping

Directions

Start by pouring your SOOC Kalamata Reserve EVOO and Traditional Balsamic Vinegar onto a large serving platter, then sprinkle the SOOC Bread Dip Seasoning and SOOC Himalayan Pink Sea Salt.

Add your chopped Kalamata olives, shallots and walnuts. Gently stir to mix.

Layer your heirloom tomato slices, followed by the burrata, parsley and fresh basil.

Drizzle a bit extra Kalamata Reserve EVOO and Traditional Balsamic Vinegar over top of the burrata, then serve with your favorite crusty bread of choice!