Oil-Cured Olive-and-Anchovy Sauce

This quick and delicious sauce--made with anchovies, capers, lemon and parsley--is perfect on fish, but also great on grilled chicken, steak and vegetables.

  • Total Time:
  • Servings: makes 1 1/4 cups
KEY: Gastronaut Files, Barbecue/Cookout, Mediterranean, Sauces & Condiments, Basic/Easy, Fast, Gluten-Free, Make Ahead, No-Cook, Staff Favorites

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Ingredients

  • 6 ounces oil-cured olives, pitted and chopped
  • 6 anchovies, drained and chopped
  • 2 tablespoons drained capers
  • 1 tablespoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup chopped flat-leaf parsley leaves
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper

How to make this recipe

  1. On a work surface, combine the olives, anchovies, capers and lemon zest and finely chop. Scrape the mixture into a bowl and stir in the lemon juice, parsley and olive oil. Season with salt and pepper.

Make Ahead

The sauce can be refrigerated for up to 5 days.

Contributed By Photo © John Kernick Published October 2013

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