© John Kernick
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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