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

2 MINPrep Time

4Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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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

Ingredients

1/4 cup extra virgin olive oil

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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

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.