3 ears of local corn

1 1/2 tablespoons D’Olivo Cayenne Infused Olive Oil

1 lb mozzarella, cut into 1/4" slices

2 teaspoons D’Olivo Italian Dipping Blend

1/4 cup D’Olivo Ultra Premium Extra Virgin Olive Oil

2 tablespoons D’Olivo Basil Infused Olive Oil

2 tablespoons D’Olivo Traditional Dark Balsamic Vinegar

1/4 teaspoon kosher salt

A pinch or two freshly ground black pepper

2 or 3 medium sized ripe tomatoes, cut into 1/4” slices

2 ripe avocadoes, cut into 1/4" slices



Preheat the grill to a medium heat.

In a small bowl, mix together D’Olivo Italian Dipping Blend and 1/4 cup D’Olivo UP EVOO. Drizzle this mixture over mozzarella slices and let sit for 20 minutes to one hour.

Rub the ears of corn with D’Olivo Cayenne Olive Oil, then place on the grill to cook. Rotate the ears about every 2 to 3 minutes until all sides are cooked with nice grill marks. Set aside and allow to cool to the touch.

Arrange tomato slices, avocado slices, and marinated mozzarella slices on a serving dish.

Slice the kernels of corn off the ears and spoon evenly over the tomato, avocado, and mozzarella.

In a small bowl whisk together the D’Olivo Basil Olive Oil, D’Olivo Traditional Balsamic, salt, and pepper. Whisk until emulsified. Drizzle evenly over vegetables and mozzarella, and serve.

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