Parsley-Olive- Caper Gremolata

Makes ~ 1 cup

Gremolata is a traditional Italian condiment made of lemon zest, garlic and herbs that can vary widely in application and contents.  It has a bright green flavor that can enhance many dishes, whether added in the beginning and allowed to mellow, or at the end to provide added piquancy.  Anchovies are often used as well, and I’ve substituted them with capers and olives to mimic that umami flavor.  I’ve also added almond and flaxseed meals to help tighten this up to hold together better as a spread, but these can be easily omitted if you want a looser condiment.  The almond & flaxseed meals can easily be made in a coffee/spice grinder (more on why you should own one in an upcoming post) from whole almonds and flaxseed – any extra meal can be stored in an air-tight container in the freezer for later use.

In a small food processor or blender add the following:

• 1 large handful of flat-leaved parsley, large stems removed (~ 1 cup, packed)
• 8 oz of castelvetrano olives, pitted & drained
• 1 t capers, drained
• 1 garlic clove, peeled
• Zest & juice of half a large lemon
• 1 T good extra virgin olive oil



First pass - chunky



Second pass - smoother with the meals added

• Drizzle of agave nectar, depending on the sweetness of the lemon

Pulse/blend until everything is chopped but still chunky.  Empty half into a bowl and to the remaining half in the processor/blender add:

• 2 T almond meal
• 1 t flaxseed meal

Blend until it is paste-like and incorporated.  Then transfer to the bowl with the chunky bits and stir together.  Of course, you can leave it all chunky or blend it all depending on your desired use.  This ‘half-and-half’ scenario work well for use as a spread.  If you want some zip, mix in:

• Red pepper flakes to taste (I used probably half a teaspoon for zippy yet approachable heat)