© John Kernick
Active Time
N/A
Total Time
20 MIN
Yield
Serves : makes 1 1/4 cups

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. Slideshows: Cooking with Olives

How to Make It

Step

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.

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