Zucchini & Mint in extra virgin Olive Oil

The courgettes are planted in the open field in April and manually harvested in June and July. On the day of harvesting they are selected, washed, sliced ​​and placed in special tanks, to be subsequently salted. Once the excess liquids are lost, they are washed again with water and vinegar and placed manually in jars with extra virgin olive oil, garlic, chilli and mint which gives them a hint of freshness.

"Zucchini and mint" is a typical Apulian summer recipe that grandmothers often proposed during family banquets. A dish that should be savored cold, with a refreshing taste that can be used both as an appetizer and as a side dish.

Our tip, after you've finished the zucchini, use the olive oil for a refreshing vinaigrette.