- 4 slices good country bread
- 1 large garlic clove, peeled
- 4 tablespoons extra virgin olive oil
- 12 cherry tomatoes, quartered
- 1 ball buffalo mozzarella, roughly torn
- 12 pitted black olives
- pinch of dried oregano
- 8 Fresh Basil leaves
Grill the bread, then immediately rub the garlic over one side and drizzle with half the extra virgin olive oil.
Combine the tomatoes, mozzarella, olives, oregano and salt in a bowl.
Divide between the grilled bread, drizzle with the remaining olive oil and top with basil leaves. Serve.
Proud of my Italian oils I had a little reticence in trying a Moroccan oil. With my big surprise I found it really delicious. I used it raw to but, I’ve to admit, it’s great for frying too. It has very hi smoke point that makes my ‘fritto misto’ lovely golden and crunchy. I highly recommend it!
Les Terroirs de Marrakech
I bought this oil as I was attracted by its elegant and unusual bottle. Such a precious container had to contain a very special product and I was right! The bottle on your table is a pleasure for your eyes and when you pour it, pervasive perfumes invites your dining companions to taste it and they feel privileged to savor such a rare nectar. My guests are special and I love being a perfect gracious hostess.
I discovered this great oil when looking for a good oil for my olive oil ice cream. It resulted to be the best one. Now I use it as a topping to add savory complexity to many of my sweet treats. Delicious!