Best 3 Olive Gremolata Recipes

Olive gremolata is a versatile condiment that adds a burst of flavor to a variety of dishes. With its combination of chopped parsley, garlic, lemon zest, and salty, briny olives, it's a great way to brighten up grilled meats, fish, vegetables, and even pasta. This article offers three exciting recipes that showcase the versatility of olive gremolata:

1. **Grilled Salmon with Olive Gremolata**: This recipe pairs perfectly cooked salmon with a zesty olive gremolata, creating a harmonious balance of flavors.

2. **Roasted Vegetables with Olive Gremolata**: Vegetables like broccoli, carrots, and Brussels sprouts are roasted to perfection and then tossed with a vibrant olive gremolata, making them a delicious and healthy side dish.

3. **Olive Gremolata Pasta**: This simple yet flavorful pasta dish combines the classic flavors of olive gremolata with the comforting texture of pasta, resulting in a quick and easy meal that's packed with flavor.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL

Asparagus With Gremolata, Lemon and Olive Oil image

This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy - and it only takes a few minutes to put together.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, side dish

Time 5m

Yield Serves six

Number Of Ingredients 8

Ingredients

2 garlic cloves, finely minced
1/4 cup finely chopped flat-leaf parsley
2 teaspoons finely chopped lemon zest
2 pounds asparagus, trimmed
Salt
freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil

Steps:

Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 3 grams

BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SALAD

Braised Veal Shoulder with Gremolata and Tomato-Olive Salad image

Provided by Diane Rossen Worthington

Categories Olive Tomato Braise Passover Father's Day Veal Family Reunion Parsley Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 20

Ingredients

Gremolata:
3/4 cup chopped fresh Italian parsley
6 large garlic cloves, finely chopped
3 large tablespoons finely grated lemon peel
4 teaspoons chopped fresh rosemary
Veal:
1 5-pound boned trimmed veal shoulder clod roast
Coarse kosher salt
3 tablespoons extra-virgin olive oil, divided
2 cups chopped onions
2 medium carrots, diced
1 cup chopped celery
1/2 cup dry red wine
2 cups low-salt chicken broth
1 1/2 cups drained diced canned tomatoes (from 14.5-ounce can)
2 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary
3/4 cup halved pitted kalamata olives
Special Equipment
Kitchen string

Steps:

For gremolata:
Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
For veal:
Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes. Transfer veal to small rimmed baking sheet.
Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; sauté until beginning to soften, about 5 minutes. Add wine; boil 3 minutes, scraping up browned bits. Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot. Sprinkle olives around veal. Cover; transfer to oven.
Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD: can be made 1 day ahead. Chill until cold, then cover and keep chilled.
Spoon off any fat from surface of sauce. Transfer veal to work surface. Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string. Overlap veal slices in 13 x 9 x 2-inch glass baking dish.
Rewarm sauce in pot over low heat. Spoon off any additional fat from surface. Boil sauce until reduced to 4 cups, about 12 minutes. Transfer 1 cup solids from sauce (without olives) to blender and puree. Return puree to sauce. Season sauce with coarse salt and pepper. Spoon sauce over veal. DO AHEAD: can be made 1 day ahead. Cover dish with foil and chill. Rewarm, covered, in 350°F oven 20 to 30 minutes.
Sprinkle veal with reserved 1/4 cup gremolata and serve.

OLIVE GREMOLATA

Olive Gremolata image

Provided by David Tanis

Categories easy, quick, condiments

Time 10m

Yield About 1 cup

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 440 milligrams, Sugar 0 grams

Tips:

Choose ripe, flavorful olives. This will ensure that your gremolata has the best possible taste.
Use a variety of olives. This will give your gremolata a more complex flavor.
Chop the olives and herbs finely. This will help them distribute evenly throughout the gremolata.
Use a microplane to grate the lemon zest. This will create a fine zest that will be evenly distributed throughout the gremolata.
Store the gremolata in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Olive gremolata is a versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 3 days. Whether you are using it to top grilled fish or roasted vegetables, olive gremolata is sure to add a bright, herbaceous flavor to your next meal.