Ever since I tried Filippo Berio Extra Virgin Olive Oil, I’ve been thinking about a recipe to use it. As it is extracted from the first cold pressing of the olives, it is ideal for using on raw foods, in sauces, marinades and seasonings. I also wanted to make the most of the delicious, classic and balanced flavor it has, so I remembered this recipe with Italian Zucchini.
Guys, it was delicious! I highly recommend that you try this recipe with Filippo Berio, an olive oil with a name and surname, which I didn’t know until then, but I’ve become a fan!
Ingredients:
- 1 large zucchini or two small ones;
- 1 liter of white vinegar;
- 1 teaspoon of dry pepperoni;
- 2 cloves of garlic cut in half;
- 250 to 350 ml of olive oil (depending on the size of the glass).
Cut the zucchini using a slicer so that the slices are very thin. Place the zucchini slices in a pan. Mix 1 liter of white vinegar (any) and a tablespoon of salt and add to the zucchini. Let it boil for a minute then drain the vinegar well.
Let the zucchini cool and place in a jar, interspersing them with olive oil, garlic and chilli pepper.
At the end it is important that the zucchini are all submerged in the oil. Keep in the refrigerator. The ideal is to leave it in the canning for at least 24 hours before consuming.
Then you can tell me what you think of this oil and the recipe, okay? But now let me tell you another cool news: Filippo Berio launched the promotion Take the Taste of Italy to your Home. Just register on the website to compete for a chance to win a Fiat 500 and 100 kits of the brand’s products.
By purchasing the olive oil and following the instructions on the website, you increase your chances of winning. You won’t miss this chance, right? Run and participate in #promofilippoberio
*This post is sponsored by the company, however the choice of partner and the recipe presented were chosen with the usual care, always keeping in mind to provide quality content to readers.
