Pinzimonio

• 1/2 cup olive oil
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• Assorted cut-up fresh vegetables (such as carrots, celery, fennel bulb, radishes, red bell peppers, and cherry tomatoes)

1. In a small bowl, stir the oil, salt, and pepper to blend.
2. (The oil mixture can be made 1 day ahead.
3. Cover and keep at room temperature.)
4. Arrange the vegetables on a platter and serve with the dip.

olive oil, salt, freshly ground black pepper, vegetables

Taken from www.epicurious.com/recipes/food/views/pinzimonio-376648 (may not work)