Green Olive Saffron Gremolata
Helen Park
Yield 2 cups
Condiment
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
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
¼ tsp espelette
¼ tsp saffron
2 scallions, roughly chopped
¾ cup olive oil
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.
