Pinzimonio

by Giada De Laurentiis

Prep Time

2 minutes

Serves

Beginner

Photo Credit: Elizabeth Newman

Pinzimonio

Name: Pinzomonio
Prep time: 2 min
Total time: 2 min
Yield: 4
Cuisine: Italian
Ingredients: 1/4 cup extra virgin olive oil; 1/2 to 1 teaspoon Tuscan salt blend, (or salt and herbs, to taste); Assorted raw vegetables, such as carrots, radishes, tomatoes, and endive leaves, (for dipping); Rustic bread, for dipping

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The name Pinzimonio comes from from "pinzare," which means "to pinch" - which refers to just a pinch of seasoning to flavor the olive oil! This is an incredibly simple dip, so use the best olive oil you've got to make an impact. I use Dario Cecchini's Tuscan Salt Blend because I love the flavors, but you can use regular salt and your favorite herbs as well. Serve it up with raw veggies and rustic bread!

pinzomonio

Pinzomonio

Prep Time

2 minutes

Calories

119

Author:

Giada De Laurentiis

Ingredients

1/4 cup extra virgin olive oil
1/2 to 1 teaspoon Tuscan salt blend, (or salt and herbs, to taste)

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Assorted raw vegetables, such as carrots, radishes, tomatoes, and endive leaves, (for dipping)
Rustic bread, for dipping

Instructions

Add the olive oil and salt blend to a small bowl. Mix thoroughly until the olive oil looks slightly cloudy. Taste and adjust seasoning if needed. Serve with assorted raw vegetables and rustic bread.