Green Olive Saffron Gremolata
Green olive and saffron make a great condiment supported by the green chili flavor of jalapeño peppers. Rounding out with olive oil and lemon zest, the gremolata works well on grilled vegetables, warm roasted dishes, and nutty sheep’s milk cheeses.
Category
Condiment
Servings/Yield
Yield 2 cups
Author
Helen Park
Green olive and saffron make a great condiment supported by the green chili flavor of jalapeño peppers. Rounding out with olive oil and lemon zest, the gremolata works well on grilled vegetables, warm roasted dishes, and nutty sheep’s milk cheeses.
Ingredients
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2 Tbsp Escabeche blend
4 jalapeño peppers, cut into 1” pieces (seeds removed if you prefer the gremolata less spicy)
¾ cup pitted green olives
zest of 1 lemon, zested using a peeler
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¼ tsp espelette
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¼ tsp saffron
2 scallions, roughly chopped
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¾ cup olive oil
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Salt to taste
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
Questions? Contact helen@laboiteny.com
