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. Slideshows:  Cooking with Olives 

Oil-Cured Olive-and-Anchovy Sauce
Photo: © John Kernick
Total Time:
20 mins
makes 1 1/4 cups


  • 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


  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.

Related Articles