How often do we drizzle olive oil on top of fresh mozzarella before enjoying it? All the time. So why not put some of that olive-y flavor into the cheese? We took some mozzarella curd, put it in a heatproof container and poured olive brine over it. Then we covered it and put it into the CVap at 80°C for 20-30 minutes to melt the curds. When the curds had melted and marinated in the olive brine we stretched it to form the cheese. The result was a nicely seasoned fresh mozzarella with the flavor of the olive brine as a rich background note. We still drizzle extra virgin olive oil over slices of the cheese before serving; we love layering a few similar flavors to add complexity. The combination is pretty darned delicious. And save that whey. It is a liquid version of the olive brined cheese and can be used for a variety of dishes from polenta to marinades for meat and fish. Imagine lamb marinated in olive brine whey and then grilled and finished with fresh herbs. If you don't want to make your own cheese or have a CVap, you could marinate some good mozzarella in olive brine before serving. It is a great short cut to equally delicious results.