Fresh Fig, Burrata and OLYFO 2500 Years of Tradition – The Gold EVOO

A late summer plate built around three perfect ingredients. Ripe figs, milky burrata, and a generous drizzle of OLYFO 2500 Years of Tradition – The Gold EVOO. Elegant enough for a dinner party, easy enough for a Tuesday.

Ingredients:

4 ripe black or green figs

1 ball of burrata, about 200g

3 tbsp OLYFO 2500 Years of Tradition – The Gold EVOO

Fresh mint leaves

Sea salt flakes

Freshly ground black pepper

Optional: 1 tsp honey, a few toasted almonds

Preparation:

Tear the figs open by hand into quarters and arrange on a plate.

Place the burrata at the center and tear it gently with a knife so the cream runs.

Scatter fresh mint leaves around the plate.

Drizzle generously with OLYFO 2500 Years of Tradition – The Gold EVOO.

Finish with sea salt flakes and black pepper.

If desired, add a small drizzle of honey and a few toasted almonds.

Serve immediately with warm bread.