This deeply savory, slightly tangy, and aromatic condiment can be folded into or sprinkled onto your food for a big hit of flavor. It's 100% vegan and designed to take the place of Parmesan in a pasta dish, but it's also great sprinkled on salads, sandwiches, roasted meats, grilled fish, burgers, or pizza.
Why this recipe works:
- Olives, rosemary, miso, and lemon zest combine salty, aromatic, and tangy/funky flavors to bring a big boost to savory dishes.
- Dehydrating the ingredients not only concentrates their flavor, but also improves shelf life, creating a condiment that can be stored at room temperature for months.
1 pound (500g; about 3 cups) high-quality pitted green olives (such as Manzanilla), drained and dried on paper towels
2 ounces (60g; about 5 tablespoons) white miso paste
1 ounce (30g; about 4 tablespoons) fresh zest from 3 to 4 lemons
1 ounce (30g; about 3 sprigs) fresh rosemary leaves
Adjust oven rack to center position and preheat oven to 225°F. Combine all ingredients in a food processor and pulse until a very rough puree is formed, about 15 short pulses, scraping down sides as necessary. Transfer mixture to a parchment or Silpat-lined rimmed baking sheet and spread in a thin, even layer.
Transfer to oven and cook until fully dehydrated and crackly, 4 to 6 hours. Let mixture rest in the oven with the door left ajar until completely cool, about 1 hour.
Transfer mixture to a food processor and process until a rough powder is formed. Store mixture in a sealed container in a dark, cool place for up to 2 months.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 2g||8%|
|Total Sugars 1g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|