Ingredients

Ingredients For the dried olives

• 20 black Kalamata olives, stones removed

For the tomatoes

• 400g/14¼oz heritage tomatoes, cores removed, roughly chopped

• 1 garlic clove, finely sliced

• 2-3 fresh basil leaves, finely sliced

• 2 tbsp extra virgin olive oil

• 1 tsp white wine vinegar

• 2 pinches sea salt

• 1 small pinch freshly ground black pepper

For the pesto

• 1 large bunch fresh basil

• 15g/½oz pine nuts, toasted

• 30g/1oz parmesan cheese

• 1 garlic clove

• 100-125ml olive oil

To serve

• 50g/2oz black olive tapenade

• 320g/11oz buffalo mozzarella, roughly chopped

• 2 tbsp aged balsamic vinegar

• 8 small croutons

• 1 red onion, halved and finely sliced

• 4 tbsp fresh micro herbs

Description

Recipe Uses 20 Black Kalamata Olives, Stones Removed, 400g/14¼oz Heritage Tomatoes, Cores Removed, Roughly Chopped, 1 Garlic Clove, Finely Sliced,...

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