Directions
In a food processor, pulse the Escabeche, jalapeños, green olives, lemon zest, espelette, saffron, and scallions until well chopped but not puréed.
Transfer the chopped mixture to a bowl, stir the olive oil through and season to taste with salt.
Store refrigerated.
Recipe Note
Recipe Notes
The green olive gremolata is better when made in advance, so the spices have time to hydrate and bloom.
For the green olives choose a brinier one like picholine or manzanilla.
When removing the lemon zest with the peeler, remove just the yellow zest. The white pith can make your gremolata bitter.
The quantity of salt with depend on how salty your olives are.
If you do not have a food processor, this recipe can be made by chopping all ingredients by hand.
Usage Ideas
The grilled zucchini and gremolata make a great crostino on grilled bread or a pita bread sandwich with a big handful of fresh arugula.
Zucchini with Green Olive Gremolata
