New Summer Obsession Unlocked.
Holy smokes these smashed olives are SUCH A TREAT.
I make them WEEKLY at this point. I’ve been keeping them in the fridge and then just eating them for a Girl Lunch all week with fried bread and torn burrata, and it is one of the highlights of my life right now.
I got this idea from Cheese Gal on Instagram – one of those beautiful moments where a video finds you and you have to try it immediately and then it ends up being as great, or maybe even better, than you had hoped.
The three essentials:
- Castelvetrano olives, smashed into craggly chunks, tossed in a pool of lemon juice, olive oil, fresh oregano and black pepper.
- Golden fried-ish ciabatta with all its airy, chewy pockets.
- A ball of burrata, torn open over the bread, creating a cold and creamy little bed for the olives.
In her original video, Courtney used fresh basil. For some reason, oregano was really speaking to me? I was looking for an extra Mediterranean moment? I don’t know. Either would be a great choice.
I already know you’re going to love this. Even Bjork and the girls are hooked.
