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olive oil

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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…

A tower or lovely colours this mini ratatouille. Also, a fun twist on a French classic with roasted eggplant, zucchini, tomato, red bell pepper and goat cheese served with a Spanish Salsa Verde. This mini Ratatouille is my favourite vegetarian dish, plus it’s so healthy and easy to make. This version is a mini one, a tower of all the classical ingredients topped with a Spanish salsa verde. There are so many versions of ratatouille out there, some with capers and a touch of vinegar (caponata) or spiced up a bit with Espelette pepper in the Basque region, etc. Most of the time aromatized with thyme, marjoram, laurel and other Mediterranean aromatic herbs. Some other times they add goat cheese or olives to the ratatouille. A pretty polyvalent dish! This ancient 18th-century French dish is usually served as a side dish to meat or fish. Usually made in a casserole,…

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