My F&W
quick save (...)
Oil-Cured Olive-and-Anchovy Sauce
© John Kernick

Oil-Cured Olive-and-Anchovy Sauce

  • SERVINGS: makes 1 1/4 cups
  • FAST

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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.