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.
- 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