By: Rebecca Robison

Agrodolce (agro means sour and dolce means sweet) is a versatile condiment that elevates anything you put on and is very versatile. Don’t have raisins? Use dried cherries or experiment with another type of vinegar. This version pairs olive oil, red onions, lemon zest, white wine vinegar, chopped golden raisins, and parsley. Toasted almonds add a subtle crunch of toasted almonds. The rich buttery tenderness of Kurobuta pork pairs beautifully with the flavorful and tangy agrodolce. 


Almond Raisin Agrodolce

  • ½ cup coarsely chopped golden raisins
  • ½ cup white wine vinegar
  • 2/3 cup extra virgin olive oil
  • ½ cup skin on almonds, coarsely chopped
  • 1 medium size red onion, very thinly sliced, rinsed and pat dry
  • 2 teaspoons lemon zest
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Salt to taste
  • ¾ cup parsley leaves and tender stems

Almond Raisin Agrodolce

In a small bowl place the raisins and vinegar. Make sure the raisins are completely covered. Let sit for about 10 minutes so raisins can soften, stirring occasionally.
In a small skillet combine the olive oil and almonds. Bring the heat to medium high and cook, stirring often, until flesh of the almonds is golden brown, about 6-7 minutes. Transfer to a bowl and let cool.
Mix the soaked raisins, red onions, lemon zest, red pepper flakes with almonds and oil and season with salt to taste. Add parsley leaves to mixture just before serving.
Note: makes 2 cups. This agrodolce can be made a few days in advance but omit the lemon zest and parsley then add in on the day it will be served. Bring to room temperature before serving.