This is an Italian appetiser that goes very nicely with a martini. It’s essentially just fresh vegetables dipped in olive oil.

The dish is traditionally made in Autumn with olio novello, the freshest of virgin olive oil, ideally straight from the press.

All you need to do is slice fresh vegetables into bite-sized pieces then serve them alongside a dish of olive oil, to which you add some salt (good quality if you can) and a grind of fresh pepper.

It’s refreshing and simple, but the end result depends entirely on the quality of the ingredients.

If I’m in London I’ll pick mine up in Borough Market.

Otherwise, apart from fresh vegetables, this really does rely on the olive oil so it can be a slight challenge for those of us without our own grove.

Your first step is therefore to acquire some Mediterranean land, preferably higher altitude, upon which you can grow your olive trees. After planting it can take several years until they are ready to –

I’m kidding. Just find yourself the best quality virgin olive oil that you can.

You can use any vegetables, but fresh, raw and crunchy is best. Radish is my favourite, but celery, carrot, cucumber, pepper and baby sweetcorn all work.

Toothpicks on the side can be helpful for smaller things like radishes.

It barely needs to be said, but yes, this goes very well with a martini. It’s healthy, light, refreshing and savoury.

The timing of the first harvest of olives varies according to location but in Italy it tends to take place in the Autumnal months, so this snack definitely has a seasonal feel to it and the time is now!

Buon appetito