This isn’t an actual recipe, but the uniquely Tuscan way of calling the “alliance” between fresh vegetables and that inimitable extra virgin olive oil which cannot be found anywhere else. Prepare a nice salad bowl full of well cleaned vegetables – artichokes, fennel, carrots, celery, onion – cut into wedges or pieces, and then some smaller bowls in which each person can put olive oil, salt and pepper (and a little vinegar, if desired), to dip the pieces of vegetable into. 

It’s a real treat for the palate, in particular during the “olio novo” season as it’s called here, when the olives have just been pressed and their juice, the oil, is more fragrant and “pizzichino” (= spicy) than ever – but it’s a delicious, healthy dish all year round.