Biancolilla Marinated Carrots

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An easy marinade featuring our Biancolilla plus simple carrot sticks offer up an addictive vegetable antipasti.

Author:

Olio Taibi

Ingredients

1/4 cup Olio Taibi Biancolilla Extra Virgin Olive Oil
1.5 TBS sherry vinegar
1/2 tsp dried herbs (see note)
1/8-1/4 tsp red pepper flake
1/2 pound carrots, peeled and cut into 3 inch by 1/4 inch sticks

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Directions

In a flat bottomed dish, combine Olio Taibi Biancolilla Extra Virgin Olive Oil, sherry vinegar, herbs, and red pepper flake; whisk gently. Set aside.
Bring a small sauce pan of well salted water to a boil.
When water is boiling, add carrot sticks and simmer for 4 minutes, until al dente.
Drain carrots throughly, then add to marinade in dish.
Let carrots sit in marinade at room temperature for 3 hours before serving, tossing in occasionally in marinade.

Recipe Note

Choose your favorite dried herb - oregano and thyme are great choices! - or use your favorite Mediterranean or Italian blend of dried herbs. We like the "Erbe Italiane di Lusso" from Oaktown Spice Shop. If making your own combination of herbs, still use only a 1/2 tsp combined total.

You can make these the day ahead, let sit at room temperature to marinate for 3 hours, then keep in the refrigerator. Take out of the refrigerator about 2 hours before serving to allow to fully come to room temperature.