Strawberries from Caromb with vanilla-spiked olive oil

4 persons
Provençal recipe

400 gr Pajaro strawberries, 200 gr Ciflorette or wild strawberries , 3 tbsp olive oil, 1 vanilla bean, 1 lime, 400 gr sugar


Split the vanilla bean, place in a small pot with the olive oil, warm 3 minutes at 50oC.
Let steep and cool, grate the lemon peel and mix with the sugar. Sprinkle on the strawberries. Add a few drops of lemon juice.
Sprinkle with the vanilla-spiked olive oil.