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.


1/3 cup

Recipe from

Food & Wine


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


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.

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)

Notes: Caperberries are available at specialty food stores.

Marcia Kiesel,

Food & Wine

December 1998
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