This is a wonderful appetizer or snack that is very popular in the fall here in Italy once the new olive oil has been harvested. It seems kind of silly to even post it as a recipe, but unless you have seen folks serving it you might not think of it yourself. You can really use any fresh vegetables you prefer, but celery, carrots, fennel, radishes, and red peppers are my favorite vegetables to use to dip into this liquid gold. Basically you simply put a little new extra virgin olive oil in a small bowl and then add some sea salt and cracked black pepper. As soon as we brought our newly pressed olive oil home from the mill, we first poured it over grilled bread, and then made this dish. Since it is so simple, you really need to get the very best extra virgin olive oil that you can find. You will see some “recipes” that add vinegar or grated cheese to the oil which is fine if you would prefer but it really isn’t the traditional way to serve it and I just hate to mask the amazing taste of newly pressed olive oil! This is also a really great dish to serve guests when dining outdoors to begin your meal.
Deborah Mele 2011
- Vegetables of Choice Washed And Dried And Cut Into Pieces (See Above Note) I'd Estimate No More Than 8 Pieces Per Person
- Extra Virgin Olive Oil
- Sea Salt
- Cracked Black Pepper
- Simply pour some oil into individual small bowls and add some sea salt and cracked pepper to each.
- Arrange your vegetables on a plate or standing container and serve.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 100 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 140mg Carbohydrates: 16g Fiber: 5g Sugar: 4g Protein: 4g