Indulge in a vibrant dish featuring ripe beef tomatoes drizzled with extra virgin olive oil and sprinkled with sea salt, pepper and fragrant oregano. A splash of balsamic vinegar adds a touch of sweetness, perfectly complementing the rich, creamy burrata cheese, which is enhanced by a hint of fresh basil. This refreshing combination celebrates the simplicity of quality ingredients, making it a delightful appetizer or light meal.

Olive oil is made through a process that involves harvesting ripe olives, typically by hand or mechanical means. The olives are then cleaned and crushed into a paste using a mill or modern machinery. This paste is mixed to help release the oil, and then it's pressed or spun in a centrifuge to separate the oil from the water and solids. The resulting oil is filtered and, in the case of extra virgin olive oil, undergoes minimal processing to maintain its natural flavors and nutrients. Finally, the oil is stored in dark, cool containers to preserve its quality.

Burrata with prosciutto di parma, topped with scallon off parmigiano reggiano. Added cherry cerignola olives