Pinzimonio is a Tuscan party appetizer of raw vegetables served with a simple dip made from quality olive oil, salt, and black pepper. This no-cook recipe comes together quickly and is served family-style on a large platter.
Cut the carrot, celery, and bell pepper into thin sticks and arrange them on a platter.
Divide the olive oil, black pepper, and salt among small bowls.
Serve the vegetable platter right away with the bowls of dip.
Cut the vegetables just before serving, or the edges may dry out and lose their color. Use good-quality olive oil; with only three ingredients, it directly shapes the flavor. No major allergens are identified in this recipe.
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