Olive Gremolata

By sallycohen

Ingredients

• 1 cup chopped flat-leaf parsley
• 2 tablespoons capers, rinsed and roughly chopped
• 1 or 2 garlic cloves, very finely chopped
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon grated lemon zest
• 1/2 cup coarsely chopped olives, preferably a mixture of black and green

Details

Servings 1
Adapted from nytimes.com

Preparation

Step 1

Preparation

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.