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This Italian olive oil bread dip, called pinzimonio, is ready in minutes, and it’s light, healthy, delicious, and perfect to dip your bread in or to celebrate seasonal, fresh produce.

Top view of a small white bowl with pinzimonio served with different colorful crudités and pieces of focaccia.

There is no denying, at its heart, pinzimonio is a no-brainer, it’s essentially a dressing, and there is no right way to make it.

This Italian classic appetizer is more an experiment, a combination that makes you eat LOADS of your favorite veggies with your best olive oil.

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Because fresh crudités and good-quality extra virgin olive oil are the stars o the show here.

The vegetables are cut into sticks or slices while the crisp salad leaves are served whole in beautiful platters along with small bowls containing extra virgin olive oil, salt, pepper and occasionally Balsamic vinegar.

But this is also a bread dipping sauce. In the most trendy Italian restaurants, even here in London, you can also find a selection of or along with the fresh crudités. Because deliciously moist focaccia tastes great with this olive oil dipping sauce!

Pinzimonio is great because it’s super easy to make, affordable, packed with health benefits, and it can be served as a side or as a lovely, vibrant appetizer.

Chose local or home-grown produce if possible, arrange the crisp vegetables and salad leaves on a colorful, vibrant platter to impress your guests.

And celebrate summer and its flavors!

Close-up of a small white bowl with pinzimonio served with crudités and focaccia.

Origins of Pinzimonio

Although the concept of dipping raw vegetables in sauce may feel modern, the origins of pinzimonio actually go back to the Renaissance, when centerpieces with sliced vegetables were eaten at the beginning of banquets.

And the name of the dish comes from the verb ‘pinzare‘ (to staple) to indicate the habit of eating raw vegetables dipped in a sauce made with olive oil.

Let’s see how to make it!

List of the ingredients

  • Extra virgin olive oil
  • Balsamic vinegar (optional)
  • Crudités
  • Bread or focaccia
  • Salt & pepper

Top view of the ingredients to make pinzimonio with olive oil and served with raw vegetables.

How to make this olive oil dipping sauce

  • Let’s start preparing the crudites’.
  • Wash the vegetables under running water until clean and fresh.
  • Pat dry with a kitchen towel and arrange them on a platter.

    • Top view of crisp, fresh cucumber, radish, carrots and salad leaves on a wooden board.

  • To prepare the pinzimonio, simply mix your best olive oil, with salt and pepper in a bowl and beat vigorously until emulsified. You might also add a touch of good balsamic vinegar or lemon juice.
  • Serve the pinzimonio sauce in small bowls along with the crudités and your favorite Italian bread. Buon appetito!:)

    • Close-up of a white bottle full of extra virgin olive oil, the main ingredient to make pinzimonio.

    Recipe notes

    Olive oil dipping sauce ingredients

    Extra virgin olive oil: you’ll want to use your gourmet extra virgin olive oil here.

    Balsamic vinegar: not sweet balsamic glaze, go for the real stuff if possible. Alternatively, a touch of lemon juice will do too. However, both lemon juice and vinegar are optional and come down to personal preferences.

    Salt & pepper: to taste.

    What vegetables to serve with pinzimonio?

    The best vegetables to serve with pinzimonio should be raw, crisp, and dippable.

    Crudités such as carrots, cucumbers, peppers, radishes, globe artichokes, celery, fennels are absolutely perfect for this dish. Also beautiful whole salad leaves such as romain, radicchio, endive taste and look fabulous with their large crisp leaves.

    I suggest to skip vegetables that you normally don’t eat raw (sorry for stating the obvious!), or they’re too small in size and not easily “dippable” (think of cherry tomatoes or arugula, just to name a few).

    A hand dipping a slice of cucumber into a small white bowl containing pinzimonio.

    More terrific Italian appetizers?

    I’ve got you covered with these sensational perfect for an Italian-style get together with family and friends!

    • Start with quick and easy recipes like , , or
    • Turn the oven to bake terrific , , or crispy Also a delicious or will be great for sharing!
    • Impress with these scrumptious .

    Look how beautiful, vibrant and generous Italian appetizers are!:)

    Top view of an array of Italian appetizers including pinzimonio with veggies, olives, bruschetta e focaccia.

    And for more appetizer ideas…

    If you look for more recipes to make appetizers, you might have a look at these popular collection of delicious or this collection or and . Here some of my favorites:

    • or

    If you make this Italian olive oil dipping sauce, or you have a question, let me know by leaving a comment. I would love to hear from you! x

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    Pinzimonio

    Pinzimonio is one of the easiest, simplest and most versatile Italian antipasti. It's light, healthy, delicious and absolutely perfect to celebrate local, seasonal, fresh produce.

    Prep Time5
    Total Time5
    CourseAppetizer
    CuisineItalian
    Keywordpinzimonio
    Servings4
    AuthorKatia

    Pinzimonio

    • 3 Tablespoons extra virgin olive oil
    • ½ teaspoon balsamic vinegar or lemon juice (optional)
    • ¼ teaspoon fine salt, plus more to taste
    • ⅛ teaspoon freshly ground black pepper, or to taste

    Crudités (use more veggies if you like!)

    • 1 fennel bulb, sliced
    • 4 small carrots, cut into sticks or sliced lengthwise
    • 1 small cucumber, sliced lengthwise
    • 4 radishes, cut into halves
    • 1 endive or romain salad, use the whole leaves
    • Place the ingredients for pinzimonio in a small serving bowl and whisk until well combined. You can also place them into a glass jar with lid and shake until they are emulsified. Taste and adjust the seasoning to your taste.
    • Pour the pinzimonio into small serving bowls, one per guest if you wish.
    • Trim the veggies, remove filaments, cut each vegetable into slices or sticks, and separate salad leaves. Wash them well under cold runny water and pat them dry with a kitchen towel.
    • Arrange all the veggies on a serving platter or on a wooden board and serve them along with the pinzimonio.