How to make classic Italian gremolata

*Chef kiss*

pitted kalamata olives

cloves garlic

3 Tbsp

parsley leaves

¼ cup + 2 Tbsp

of extra-virgin olive oil

1 Tbsp

of lemon zest

2 Tbsp

of fresh lemon juice

½ cup

of parmesan

Chop olives coarsely, add garlic and continue chopping. Add parsley and continue chopping until the three ingredients are very finely chopped.
Place in a small bowl – add oil, zest, juice and cheese. Mix well, store in the fridge for up to 2 days.