Jamie Oliver's Orange and Rosemary Gremolata

Orange and Rosemary Gremolata

Gremolata is so simple to make and can transform dishes with its amazing zing and fragrance. The original gremolata is made with parsley, lemon and garlic - great with fish or risotto. This recipe works brilliantly with meat dishes.

  • 2 sprigs of rosemary
  • 1/2 and orange
  • 1 clove of garlic

Jamie Oliver MezzalunaPick all the leaves off of the rosemary sprig and place them on the board. Using a vegetable peeler, peel the zest off of the orange (taking care not to take too much pith with you!), and add to the rosemary. Pick-up the mezzaluna, hold it with both hands, press it down firmly on to the rosemary and orange zest and rock it back and forth so the blade chops. Continue chopping for about 30 seconds or so.

Peel the garlic clove and with a small knife slice it up roughly on the side of the board. Mix it with the rosemary and orange zest and chop with the mezzaluna until everything is finely chopped and mixed together.

Sprinkle over the top of your meat dish after cooking to add a great tangy flavor. Delicious!

Mezzalunas make chopping easy. With a little practice, you can chop things like herbs and garlic twice as fast as you can with a knife.

Find out more about Jamie Oliver and his kitchenware >