Ingredients
12 green olives, pitted (stuffed ones are fine)
6 oysters, shucked with lower half of shell retained
6 teaspoons mozzarella cheese, shredded
14 teaspoon ground black pepper
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Shucking knife + cut-resistant glove — safe oyster opening
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Shucking knife + cut-resistant glove — safe oyster opening
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
finely cut each olive into four slices and layer eight pieces over each oyster in the shell. top with a teaspoon (or to taste / fill shell) of shredded mozzarella. grind black pepper over the top to taste. place over medium heat on bbq grill plate and cook until cheese has melted and starts to bubble. reduce heat and let it simmer around five minutes. place on plate and let them sit a few minutes before serving.