7 ounces mixed green and black olives, pitted and finely chopped 2 garlic cloves, minced 2 red chiles, seeded and finely sliced Zest of 1 orange, removed with a zester Leaves from 2 sprigs of oregano, coarsely chopped ¹⁄3 cup extra virgin olive oil 1 tablespoon orange juice 1 tablespoon white balsamic vinegar Squeeze of lemon juice

Step 1 On a board, combine the olives, garlic, chiles, zest and oregano and finely chop them. Place the mixture in a bowl along with the oil, orange juice, vinegar and lemon juice. Set aside to give the flavors time to infuse. This makes about 1 ½ cups gremolata.

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