Caperberry Gremolata

Thumbnail-size caperberries are what remain after the petals of the flowers of the caper bush have dropped off; capers themselves are the brined or pickled flower buds.

Plus: Ultimate Holiday Guide

Slideshow: Delicious, Quick Side Dishes

  • Servings: 1/3 cup

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 2 garlic cloves, minced
  • 3 tablespoons coarsely chopped flat-leaf parsley
  • 2 tablespoons caperberries (see Note), finely chopped, or salt-packed capers, rinsed
  • 1 1/2 tablespoons finely grated lemon zest
  • 1 teaspoon finely grated orange zest
  • 2 teaspoons fresh lemon juice

How to make this recipe

  1. Combine all of the ingredients in a small bowl and let stand until the flavors develop, at least 20 minutes.

Make Ahead

The gremolata can be kept refrigerated in a covered bowl for up to 5 days.


Caperberries are available at specialty food stores.

Serve With

Grilled, sautéed or roasted tuna steaks, halibut steaks or fillets, pork loin or shrimp; pan-roasted chicken breasts (stuff about 1 tablespoon under the skin of each of 4 chicken breasts).

Contributed By Published December 1998

476752 recipes/caperberry-gremolata 2013-12-06T23:15:08+00:00 Marcia Kiesel fall|winter|pickling|sauces-and-condiments|8|vegetarian december-1998,caperberry gremolata,gremolata recipe,marcia kiesel recipes,caperberry-gremolata 476752

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5