12 oz Mozzarella, fresh buffalo-

           - milk, in very thin slices
     12    Basil leaves; fresh

      1 lb Tomatoes, fresh, ripe

      1 c  Extra virgin olive oil

           Coarse salt
           Freshly ground black pepper
  Rinse, core and cut tomatoes into thin slices.
  In four medium-size salad dishes, alternate the cheese slices, basil and
  tomato slices, overlapping slightly. Divide the olives evenly and arrange
  them at the centre of each dish. Spoon the oil over each serving, letting
  it to form a pool like a sauce. Season with salt and pepper, cover and let
  stand at room temperature for at least 30 minutes before servingb.