Olive Gremolata

By David Tanis

Published December 18, 2012

  • Fred R. Conrad/The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
4(41)
Comments
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Ingredients

Yield:About 1 cup

  • 1 cup chopped flat-leaf parsley

  • 2 tablespoons capers, rinsed and roughly chopped

  • 1 or 2 garlic cloves, very finely chopped

  • ½ teaspoon grated orange zest

  • ½ teaspoon grated lemon zest

  • ½ cup coarsely chopped olives, preferably a mixture of black and green

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 56 calories; 3 grams monosaturated fat; 1 gram saturated fat; 4 grams fat; 2 grams fiber; 466 milligrams sodium; 2 grams protein

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.

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Ratings

4 out of 5
41 user ratings
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Comments

kate

Anchovies add an umami favor.

kate

Anchovies add an umami favor.

R. Hutcheson

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

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