Combine olives, vinegar, chilli and 1 tbsp oil in a bowl, stir to combine, season to taste with freshly ground pepper and set aside.
Blanch broad beans until bright green (2-3 minutes), refresh and peel. Combine in a bowl with remaining oil and mint, season to taste and set aside to marinate (1 hour). Serve with burrata, olive paste, lemon wedges and crusty bread.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.