Olive Oil Regular or Balsamic Wine Vinegar
Salt and Pepper  or --- 1/8 tsp Morton's Natures Seasons if desired

Serves:  Any number  Chef: Roger W. Bodo


For each guest, pour or let each guest pour oil and vinegar into small ramekins (little bowls) and then season with salt and pepper and/or Natures Seasons.  Guests will dip fresh vegetables, and other antipasto items into the dipping sauce.  Traditional items are Fennel, Celery, Green Peppers, Yellow or Banana Peppers, Sliced Tomatoes, Anchovies, Artichoke Hearts, thin slices or Salami, Prociuto, Cappacola, Olives, sliced Radish, and so on.