Olive Oil Dip


Serves: 4
Total Calories: 480

Ingredients

1 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
Assorted raw vegetable cut into strips, such as carrots, celery, green onions, peppers, zucchini, radished

Directions:

Divide the olive oil among four small cups. Each diner should add salt and pepper to taste. Serve with the raw vegetables.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 480
Calories from Fat: 480

This Olive Oil Dip recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


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Asparagus and Prosciutto Rolls
Baked Scallops with Marsala and Almonds
Basil Fritters
Beans and Greens Toasts
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Broccoli Toasts
Chicken Liver Toasts
Chicken and Olive Pâté
Chickpea Toasts
Eggplant Caviar
Eggplant and Tomato Toasts
Figs and Melon with Prosciutto
Fried Sage Leaves
Garlic Bruschetta
Goat Cheese with Herbs
Goat Cheese, Valle d'Aosta Style
Gorgonzola Biscuits
Gorgonzola-Stuffed Endive
Grilled Cheese and Prosciutto Skewers
Grilled Mozzarella
Lemon Meatballs
Little Orange Rice Balls
Marinated Mushrooms
Marinated Olives
Melted Cheese, Silversmith's Style
Montasio Cheese Crisps
Mozzarella in a Carriage
Mushroom Pâté of the Two Sicilies
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Parmesan Custards
Peppers Piedmontese
Piedmontese Hot Bath
Poor Man’s Caviar
Provolone in Pizza Sauce
Roasted Figs in Prosciutto
Roasted Olives
Roasted Pepper Rolls
Roasted Radicchio with Mozzarella and Anchovies
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