Highlighting the zucchini at its best! Zucchini Carpaccio is thin slices of zucchini complimented with cherry tomatoes, shaved parmesan and a drizzle of olive oil. Simply divine!

I’ve first tried, Zucchini Carpaccio, not in Italy, but in Spain! In a small Catalan village called Montblanc, right next to Barcelona. Such a simple, elegant and delicate appetizer. I would never have imagined that raw zucchini could taste something… Was my first try at raw zucchini… and I’ve got pleasantly surprised! First of all, there is a really nice crunch to it and it’s got a super delicate taste that allows the extra-virgin olive oil to shine through.

Cut Finely is the Secret

It’s such a light and beautiful appetizer. All you’ll need is a mandoline or a talent to cut really fine slices. You would think the protagonist’s food here is the zucchini, but it’s also the olive oil! So bring out that precious bottle of extra-virgin olive oil hidden in your kitchen!

Olive Oil… the Golden Liquid

There are all kinds of colours, from light golden to green, depending on the maturity and type of olive used. But the colour means nothing when it comes to the quality of olive oil, it’s all in the taste. It’s also quite a big world, similar to wine, it’s got better years than others. A good bottle should have the date of production on it and being consumed within a year is preferable. Also, keep away from the light, it preserves way better in the dark.

Catalan Beloved Olive

There are so many types of olives, therefore olive oils. In Spain alone, there are 262 varieties. In Catalonia, it’s mostly the famous Arbequina olives that are used to produce olive oil. The Arbequina is quite a small olive in itself. Although, it’s got the highest concentrations of oil. It’s a delicate, fruity touch! Simply delectable! (If you wanna know more about Arbequina olive oil check this link)

So get that good bottle of olive oil out and that mandoline!

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