Starters
Burrata with Olive Oil and Flaked Salt
This is not a recipe in any meaningful sense — it is a way of thinking about what olive oil is for. Burrata is a vehicle for good olive oil. Nothing else needs to happen.
Made with La Piedra del Molino extra virgin olive oil
- Prep
- 20 min
- Cook
- 0 min
- Serves
- 2
- Difficulty
- Easy
Ingredients
Wherever olive oil is listed, use ours — La Piedra del Molino, cold-pressed at Cortijo El Marqués.
- 1 ball of fresh burrata (125g)
- La Piedra del Molino extra virgin olive oil — very generous
- Flaked sea salt (Maldon or similar)
- Freshly cracked black pepper
- Optional: torn sourdough, fresh basil, or sliced heritage tomatoes alongside
Method
- 1
Bring the burrata to room temperature 20 minutes before serving.
- 2
Place on a plate. Tear it open gently at the top so the cream spills slightly.
- 3
Pour olive oil over and around it — more than feels comfortable.
- 4
Finish with flaked salt and pepper.
- 5
Serve with good bread. Eat immediately.
Why this olive oil
Cold, raw, against the richness of the cream — the peppery finish of La Piedra del Molino cuts through the fat and lifts the whole thing. A mild olive oil produces nothing. A good olive oil produces everything.