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

Related Video

More Videos
How to Make a Roasting Rack


  • 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

501430 recipes/oil-cured-olive-and-anchovy-sauce 2013-12-06T23:39:12+00:00 Dave Pasternack gastronaut-files|barbecue-cookout|mediterranean|sauces-and-condiments|basic-easy|fast|gluten-free|make-ahead|no-cook|staff-favorite october-2013 recipes,oil-cured-olive-and-anchovy-sauce 501430

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5