Agrodolce is one of those things that once you make it, you'll wonder how you ever lived without its amazingness. This deliciously sweet and sour Italian condiment is easily the most versatile way I know to add instant color and flavor to a dish.
Its name comes from "agro", Italian for sour, and "dolce", Italian for sweet, and it's made by combining vinegar with sugar, honey, or syrup, then adding fruit, nuts, vegetables, herbs and spices.
The Italian Sweet-and-Sour Condiment That's Delicious on Everything
If you happen to have some agrodolce on hand, you'll suddenly look at everything in your refrigerator and realize how desperately it needs to be topped with a spoonful. Because there really are few dishes that don't come alive beneath its shock of sweet acidity.
The following recipe is used to take Couscous Salad, Cider Braised Pork Chops, Chili Glazed Chicken Salad and Spinach Pasta with Baked Cod to a whole other level, but this is the type of condiment that can be made in an endless number of flavor combinations.
There are an endless number of ways to make Agrodolce
Swap out the white wine vinegar for red wine vinegar or cider or sherry vinegar. Toss in any dried fruit in place of the golden raisins - sour cherries, cranberries, currants, or chopped apricots. Chop some walnuts or pecans instead of almonds.
Use whatever ingredients you want. Just make a batch and start spooning it over roasted vegetables, on pasta, over seafood, chicken or pork, spread on a sandwich, over any kind of salad... anything and everything.
Sometimes agrodolce requires you cook several sweet and sour ingredients, boiling them down into a thick syrup. This version only requires you to toast the almonds. The rest is just assembly. Agrodolce will keep in an airtight container in your refrigerator for up to 5 days.
Popular Recipes that use Agrodolce:
- Couscous Salad with Spring Vegetables and Agrodolce
- Spinach Pasta with Baked Cod and Agrodolce
- Chili Glazed Chicken Salad
- Cider Braised Pork Chops
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
The delicious sweet and sour Italian condiment that makes everything tastier.
- ¾ cup olive oil
- 1 cup roughly chopped almonds, skin on
- 1 cup white wine vinegar
- 1 tablespoon honey
- 1 cup golden raisins
- 1 medium red onion, sliced very thin
- 1 tablespoon lemon zest
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 cup chopped fresh parsley
- Combine the olive oil and chopped almonds in a large skillet and set over medium heat. Cook, stirring occasionally, for about 5-10 minutes, until the almonds are golden brown and fragrant. Transfer the almonds and the oil to a bowl and allow to cool to room temperature.
- Add the vinegar and honey to a large bowl and stir to combine. Add the raisins, stir and let sit for at least 10 minutes to soften the raisins, stirring from time to time.
- Add the almonds and the oil to the raisin vinegar mixture along with the remaining ingredients. Stir to combine.
- Let sit for 10 minutes before serving. Can be stored in the refrigerator for up to 5 days.
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Serving Size:¼ cup
Amount Per Serving: Calories: 175Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 187mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 2g
Sarah Doll says
Is it supposed to have excessive liquid?
Hi Sarah! The dried fruit and nuts will absorb some, but not all, of the vinegar and honey. This is good because both the vinegar and honey will help preserve the agrodolce for several days. When you use it, give it a stir, then scoop out the chunky agrodolce, leaving the excess liquid behind. I hope that helps! Please let me know if you have any other questions! xo
When you say, add the almonds to the raisins, do you mean just the almonds or all the olive oil, too?
Great question! I can see how that's not very clear in the recipe. Let the almonds cool in the oil and then add it all, almonds and oil, to the raisins. I'm going to rewrite those steps right now to make that more clear. Thank you so much for asking the question! xo
So many agrodulce recipes seem like Asian copies. Yours struck me as an Italian variation on the theme. I've just finished putting the ingredients together, and am anxious to let them blend before I taste it.
I have high hopes!
Hi Bob! How did the adgrodolce taste? I hope you enjoyed it!
This is my first time encountering this condiment, and I’m completely intrigued by the combination of flavours!!
That's exactly how I felt about Agrodolce the first time I read a recipe for it! I fell in love with it the first time I made it and got a little bit obsessed by it for a while and started putting it on everything. 🙂
Has anyone tried adding the onions to the vinegar earlier to let them macerate? My thinking is they’d mellow out a bit in the final sauce.
I’m going to try this version next time I make it the raisins and almonds look boss.
Hi Alex! Adding the onions to the vinegar earlier would definitely mellow them out... which starts to happen during the 10 minutes resting time at the end of the recipe (and the longer it sits), but would happen to a greater degree if you started out that way. I'd suggest adding the onions to the vinegar first, letting them sit for 10-20 minutes, then adding the honey and raisins. If you try this, would you let me know what the difference is?
Thank you for this wonderful version of agrodolce – I must try it!
Going to try this recipe with Brussel Sprouts.
That sounds wonderful! I've never put Agrodolce on Brussel sprouts, but I bet it's delicious! Will you let me know how you like it?
Claire | The Simple, Sweet Life says
This sounds so delicious! It reminds me of a similar condiment when always ate when I was a kid that was also made up of fresh veggies, a tart vinegar dressing and herbs. I'm sure we'd love this recipe, too!
Anne Lawton says
I have never heard of this, but it sounds delicious and I'm already thinking of things I can eat it with.
I love such hardworking, versatile sauces and condiments! Never heard of agrodolce, but it sounds and looks amazing. I can think of so many salads and chicken dishes that would taste great with some agrodolce poured over them!
I can't think of a better way to describe Agrodolce than by calling it "hardworking". Love that! It's so true... you really can spoon it over pretty much anything and elevate it. Thanks so much for taking the time to leave a comment for me! xo
Nicoletta De Angelis Nardelli says
Your version of agrodolce sounds like a good and tasty, and versatile one! We need to try it!
Yes you do! 🙂
Marisa F. Stewart says
I am so excited about making this recipe. It's one I've been meaning to make for a long time but just been waiting for the right time. Next weekend we're having a huge gathering and the agrodolce will be the perfect condiment to include. This will be a pleasant surprise for the family.
I'm excited for you to make this too Marisa! Thank you so much for taking the time to leave me a comment, and please let me know how you and your family like it! xo
Kylee from Kylee Cooks says
Every since I first saw this, I've been wondering where it's been all my life. This is such a complex and delicious blend of flavors, that I can't wait to try!
Liz Shaw says
Heard of agrodolce but have never made it. Now I'm asking myself why? Love sour and sweet and how it can be added to almost any dish. Can't wait to try it. Pinned
Lindsey Pine says
I haven't made an agrodolce in forever!! You could literally put this on everything! Delicious!
I am on a mission to do exactly that - put Agrodolce on everything. 🙂 Thanks so much for taking the time to leave me a comment!
This is right up my alley, I've never heard of agrodolce, but my mom makes something similar to an appetizer type dish to serve with Italian bread and cheese. Now I know what to call it! This looks so delicious and perfect for summer parties 😀
Hi Tammy! There are a ton of different ways to make Agrodolce, so this might be exactly what your mom makes. Go mom! 🙂
I've never heard of agrodolce, but wow, it looks so flavourful. I'm making it this weekend to top whatever it is we are grilling. Thanks for sharing!
Elaine Benoit says
Why have I never heard of agrodolce? I'm so glad I found your post because I need this in my life. I can see how your delicious agrodolce would go great on a slew of things! I just put the ingredients on my grocery list and will make it this week.
That's exactly how I felt the first time I heard of Agrodolce. Last year, I cooked for a yoga retreat in Italy and no one on the retreat had heard of it either. So, of course I made it one night. The experience of making Agrodolce in Italy was one of the highlights for me. I hope you enjoy it as much as we do! xo
I absolutely love the versatility and adaptability of this recipe! It sounds amazing! I have aged sherry vinegar in the pantry at the moment, and I typically use it to finish off caramelized onions. I want to make your agrodulce IMMEDIATELY, and spoon it over some baked chicken breasts this weekend! Thank you so much for sharing!
Thank you so much for taking the time to leave a comment, Sara! I've topped chicken with Agrodolce many, many times, and it's always delicious. I hope you enjoy it as much as I do! xo