Olive Oil Recipes

Italian Raw Vegetables with Olive-Oil Dip

Name: Italian Raw Vegetables with Olive-Oil Dip | LuxurEat
Total time: 20 min
Yield: Serves 4
Ingredients: 160 g carrots; 120 g celery; 200 g fennel bulb; 150 g red sweet pepper; 100 g radishes; 120 g chicory or radicchio; 60 g extra-virgin olive oil (about 66 ml); 20 g fresh lemon juice; 2 g fine salt; Freshly ground black pepper

Pinzimonio pairs crisp seasonal vegetables with extra-virgin olive oil, salt, pepper and a little lemon, showing the oil’s fruit, bitterness and pepperiness with almost no cooking.

Time: 20 min
Difficulty: Easy
Serves: Serves 4

Method

Wash all vegetables thoroughly under potable running water and dry completely.
Cut carrots, celery, fennel and pepper into batons, halve the radishes and separate chicory into hand-held leaves.
Whisk the oil, lemon juice, salt and pepper with a fork to make a temporary emulsion.
Arrange the vegetables by type on a chilled platter, divide the dip into individual bowls and dip only when eating.

Estimated nutrition per serving

Energy: About 790 kJ / 190 kcal
Fat: About 15 g
of which saturates: About 2 g
Carbohydrate: About 13 g
of which sugars: About 7 g
Protein: About 3 g
Fibre: About 5 g
Sodium: About 300 mg

Nutrition noteEstimated per serving; vegetable selection, the amount of oil actually eaten and seasoning will change the result.

Reference region

Traditional in several regions of Italy

Suggested oil

A high-quality extra-virgin olive oil suitable for tasting raw.

Professional tip

Vegetables must be fresh and crisp, and the oil must be free from oxidised, rancid or stale aromas.

Food safety

Prevent cross-contamination with boards and knives used for raw meat or fish. Refrigerate after cutting and serve within 2 hours, sooner in hot conditions.

Allergen note

The standard recipe contains none of the EU’s 14 major allergens; confirm against the actual processed ingredients and individual needs.

Substitutions

Use seasonal cucumber, cherry tomatoes or endive, while keeping the selection crisp, suitable for raw service and easy to hold.

Italian Raw Vegetables with Olive-Oil Dip

Method

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