Grilled Lemon and Greek Olive Gremolata
Recipe and photo by Tami Ganeles Weiser
servings (¾ cup total)
Prep Time: 15 minutes Cook Time: 5 minutes
Gremolata, or gremolada, as the Italians say, is typically a ground mixture of garlic, lemon zest, and parsley that is served alongside veal and other meats. But there are other delicious uses, especially when you add some Greek accents to the ingredient list (here we used olives, thyme, and anise).
Vegetable oil, for brushing
2 large lemons, organic preferred
½ cup pitted kalamata olives
½ small bunch flat-leaf parsley
½ teaspoon thyme leaves
¼ teaspoon ground anise
- Heat a grill pan or a grill over high heat. Gently brush the grill grates with the oil. Wash the lemon skin and pat dry. Cut the lemons in half, crosswise, across the widest diameter. Brush lightly with oil. Place on the grill cut side down, and cook for 30 to 45 seconds–long enough to create grill marks and warm the lemon. Turn the lemon ¼ turn and allow to cook for 25 to 35 seconds longer. Turn over, so the skin side is on the grates and cook for about 45 seconds, moving it gently to prevent any sticking. It will become extremely fragrant. Remove from the grill before the lemon becomes very soft. When it is cool enough to handle, zest and juice the lemon.
- Combine the olives, lemon zest and juice, parsley, thyme, and anise in a food processor fitted with a metal blade and pulse until the mixture is fairly smooth, with a few chunks remaining. Serve immediately. Or, if you wish, refrigerate, covered, for 1 week.
This gremolata pairs perfectly with our Greek-Style Grilled Marinated Flank Steak.