The Italian Sweet-and-Sour Condiment That’s Delicious on Everything
Agrodolce is one of those things that once you make it, you’ll wonder how you ever lived without it’s 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. It’s 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.
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 Cider Braised Pork Chops and 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. 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.
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.Print
The sweet and sour Italian condiment that makes everything tastier.
- 3/4 cup olive oil
- 1 cup roughly chopped almonds, skin on
- 1 cup white wine vinegar
- 1 tbsp honey
- 1 cup golden raisins
- 1 medium red onion, sliced very thin
- 1 tbsp lemon zest
- 1 tsp crushed red pepper flakes
- 1 tsp 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 to a bowl and allow to cool.
- 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.
- When the almonds have cooled to room temperature, add them 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.