In Tuscany, in November, when the new oil is freshly pressed, the Italians like to pour on toasted rustic bread, or serve it with fresh vegetables along with some good red vinegar and coarse sea salt.
Use the freshest oil you can find (look for extra-virgin olive oils that are stamped with the date the oil was pressed), pour about 1 cup of the oil in a bowl, about 1/2 cup red wine vinegar in a second bowl, and some sea salt in a third. Wash and trim the vegetable such as bell peppers, fennel bulb celery, scallions, carrots, radishes, and haricots verts (slender green beans), and arrange then on a platter or in a napkin-lined basket. Tuck the condiments among the vegetables and serve.
- 1 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- sea salt
- bell peppers
- fennel bulb celery
- haricots verts (slender green beans)