Milanese Gremolata Olive Oil Recipe Roundup

Gremolata is a traditional Italian herbal condiment consisting of fresh lemon zest, minced garlic, Italian flat-leaf parsley and a hint of mint.

It is traditionally served with Osso Buco, veal and other slow-braised dishes to add a zip of flavor. This essential oil infused oil is great for marinating poultry or portobello mushrooms, blending into a pesto or into a vinaigrette. 

Balsamic pairing suggestions: Sicilian lemon, oregano, traditional, grapefruit.

Check out these recipes:

Sage & Walnut Pesto with Milanese Gremolata Infused Olive Oil
Allowing the pesto to sit for at least 30 minutes after it is made allows for all the flavors to activate and meld, creating a delicious flavor that’s earthy, bright and savory. Try is on top of salmon, mixed with gnocchi or pasta, as a spread on sandwich bread or stirred into roasted veggies. Makes about 1 1/2 cups.
Check out this recipe
Veggie Packed Orzo Pasta Salad with a Milanese Gremolata & Lemon Vinaigrette
Fresh, flavorful and filling! This orzo salad is nice for meal prep or your next backyard barbecue! Inspired by Saratoga Olive Oil Co. Serves 12.
Check out this recipe

Organic Balsamic Marinated Portobello Mushrooms with Sun Dried Tomatoes and Crumbled Smokey Blue

Make this into a burger or leave off the bun for a delicious and satisfying gluten-free meal! Marinating the portobellos in a combination of Sigona’s organic balsamic and our new Milanese Gremolata infused olive oil adds layers of savory and slightly sweet flavor that, once when on the grill, will get the neighbors peeking over the fence to see what’s cookin’. Gremolata is a traditional Italian herbal condiment consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint. It’s perfect for this dish! Serves 2.


  • 1/3 cup Sigona’s Milanese Gremolata Infused Olive Oil
  • 2 Tbsp Sigona’s Organic Balsamic
  • 1 clove garlic, minced
  • 1 Tbsp minced shallot
  • Salt and freshly ground pepper, to taste
  • 2 portobello mushrooms, wiped and brushed cleaned, stems removed
  • 1/4 cup crumbled blue cheese, such as Rogue Creamery Smokey Blue
  • 6 to 8 sun-dried tomatoes (oil packed), drained and halved, if necessary
  • Optional: 2 rolls or buns of choice, lightly toasted
  • Fresh basil leaves, for serving

Directions: Place prepared mushrooms in a shallow, rimmed dish. In a bowl whisk together the oil, balsamic, garlic, shallot, salt and pepper. Reserve 2 tablespoons of the marinade. Pour the remaining marinade over the mushrooms and allow to marinade at room temperature for 1 hour, flipping after 30 minutes.

Preheat an outdoor grill or indoor grill pan over medium-high heat. Lightly oil the grates with cooking oil. Remove mushrooms from marinade and add to the grill; cook for 2 to 4 minutes a side, flipping once, until they’re tender and show grill marks.

With buns: Brush the cut sides of the buns with the reserved marinade. Add the mushroom and top with tomatoes, crumbled blue and a few basil leaves. Drizzle any remaining marinade on top, if desired.

Without buns: Plate the mushrooms and top with tomatoes, crumbled blue and basil leaves. Drizzle some reserved marinade on top.

Rigatoni with Spinach, Sausage and Milanese Gremolata Olive Oil

Deliciously comforting! Serves 4 to 6.


  • 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
  • 1 Tbsp Sigona’s Milanese Gremolata Olive Oil
  • 1 cup chopped onions (preferably a yellow onion)
  • 1 ½ lbs of sweet Italian sausage
  • 1/2 cup of fresh spinach
  • Kosher salt & ground pepper, to taste
  • 1/2 tsp red pepper flakes (optional)
  • 1 cup white wine
  • 1 cup heavy cream
  • 2/3 cup half and half
  • 2 Tbsp of tomato paste
  • 1 lb. of rigatoni pasta
  • 1/2 cup chopped fresh parsley (optional)
  • 1 cup of grated Parmigiano Reggiano

Directions: Heat the regular olive oil in a skillet over medium heat. Add onions and sauté until tender. Add sausage and cook for 6 to 7 minutes until browned. Stir in the Milanese Gremolata olive oil, spinach, red pepper flakes, the white wine and a pinch of salt & pepper. Bring to boil and lower to a simmer. Stir in the heavy cream, half and half and tomato paste. Cover and let simmer over low-medium heat for 15 minutes, until sauce it thickened.

Meanwhile, in a large pot, boil water and add 2 tablespoons of salt. Cook rigatoni until it is al dente. Drain pasta and add to the sauce, stir to coat evenly. Let the pasta sit in the skillet so it absorbs some of the sauce, about 5 minutes. Just before serving, top the dish with parsley and Parmigiano Reggiano.

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