Olive Gremolata

By David Tanis

Olive Gremolata
Fred R. Conrad/The New York Times
Total Time
10 minutes
Rating
4(37)
Comments
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Ingredients

Yield:About 1 cup
  • 1cup chopped flat-leaf parsley
  • 2tablespoons capers, rinsed and roughly chopped
  • 1 or 2garlic cloves, very finely chopped
  • ½teaspoon grated orange zest
  • ½teaspoon grated lemon zest
  • ½cup coarsely chopped olives, preferably a mixture of black and green
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

56 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 2 grams protein; 466 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place parsley, capers, garlic, orange zest, lemon zest and olives in small mixing bowl. Toss with 2 forks to distribute ingredients evenly. Cover and refrigerate. Gremolata tastes best if prepared no more than 1 hour ahead.

Ratings

4 out of 5
37 user ratings
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Comments

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kate

Anchovies add an umami favor.

R. Hutcheson

Great with the Boeuf a la Mode recipe on this site.

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