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Oil-Cured Olive-and-Anchovy Sauce
© John Kernick

Oil-Cured Olive-and-Anchovy Sauce

  • TOTAL TIME: 20 MIN
  • SERVINGS: makes 1 1/4 cups
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE

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.

  1. 6 ounces oil-cured olives, pitted and chopped
  2. 6 anchovies, drained and chopped
  3. 2 tablespoons drained capers
  4. 1 tablespoon finely grated lemon zest
  5. 1/4 cup fresh lemon juice
  6. 1/2 cup chopped flat-leaf parsley leaves
  7. 1/2 cup extra-virgin olive oil
  8. Salt
  9. Freshly ground pepper
  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.
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