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 

October 2013

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Credit: © John Kernick

Recipe Summary

total:
20 mins
Yield:
makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The sauce can be refrigerated for up to 5 days.

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