Zucchini Carpaccio Recipe
In honor of National Olive Oil Month (August) and National Zucchini Day (Aug. 8) the French Riviera-inspired restaurant, FIG & OLIVE (CA locations: Melrose Place, Newport Beach), has kindlyshared with us a recipe from Executive Chef Pascal Lorange’s seasonal and signature dish, the Zucchini Carpaccio.
A light, easy-to-make recipe for summer entertaining, Chef Lorange’s vegetarian-friendly take on carpaccio showcases FIG & OLIVE’s high-quality gourmet olive oils (the retail collection is comprised of 30 different extra virgin olive oils available for purchase online* or in the restaurant).
To create the light and easy to make dish, Lorange thinly slices zucchini from the farmers’ market with a mandolin to achieve a paper thin cut. A sweet buttery olive oil like the Picholine Olive Oil is whisked together with lemon juice, salt, and pepper then drizzled over the zucchini and finished with pine nuts and Parmesan. Enjoy!
**All purchases can be shipped nationwide and comes with an “Olive Oil Guide” alongside tips on how to host an olive oil tasting at home. Other products include an assortment of infused olive oils, aged vinegars, and specialty olives & spreads. Prices range from $12-32.