mix of raw vegetables cut into bite-size pieces- radishes, celery, red peppers, fennel bulb, carrots
1/2 cup olive oil - the best you can get
salt & freshly ground black pepper
Arrange the vegetables on a large platter.
Fill a small bowl with 1/2-cup of extra-virgin olive oil. Season the extra-virgin olive oil with
lots of salt and freshly ground pepper. Place the bowl in the center of the vegetable platter.
This dish has been a part of our antipasto table for as long as I can remember. It
was my job as a child to make the olive oil dip. I always make it with lots of salt and pepper. Use all
or just a few of the vegetable suggested. Often I just serve radishes and celery which, in my mind, are
the best veges for this dip.
I never knew the Italian name for this dip until just recently. I was watching a cooking show
and the host was visiting an olive oil manufacturer. He suggested using the freshly pressed oil as a basis
for this dressing. It looked great!