1 cup olive oil
½ tsp. crushed red pepper
6 oz. fresh mozzarella
½ cup Giulaino’s Pitted Kalamata Olives
½ cup Giuliano’s Garlic Stuffed Olives
3 tsp rosemary, chopped
Baguette or bread of choice, to dip
1. Combine olive oil and crushed peppers in a bowl, then layer mozzarella and olives, topping with rosemary.
2. Optional to let marinate in the fridge, removing prior to serving. Serve at room temperature.