Vegetables dipped in olive Oil

This is one of the best-known Tuscan antipasti and relies on very fresh vegetables and the best quality oil. The vegetables are arranged and a bowl of oil is provided for each guest to dip their vegetables into.

1 fennel bulb
1 bunch white celery
2 carrots
1 red or yellow (bell) pepper
1 head red radicchio
1 artichoke
any other crunchy vegetable as desired
240 ml/8 fl oz/1 cup extra virgin olive oil
Salt and pepper

Rinse, trim and slice the vegetables lengthwise in strips or wedges. Arrange them in a serving bowl. Pour the oil into a smaller bowl and add salt and pepper to taste. Serve.
Serves 6.

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