Food Recipes Oil-Cured Olive-and-Anchovy Sauce Be the first to rate & review! 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 By Dave Pasternack Dave Pasternack Dave Pasternack is a James Beard Award-winning chef renowned for his seafood expertise and for introducing crudo to the American culinary lexicon, first served at his acclaimed New York City restaurant Esca in 2000. Called "the fish whisperer" by The New York Times, Pasternak co-authored the bestselling cookbook The Young Man and the Sea (2007). Food & Wine's Editorial Guidelines Updated on June 5, 2017 Rate Print Share Photo: © John Kernick Total Time: 20 mins Yield: makes 1 1/4 cups Ingredients 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 Directions 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. Originally appeared: October 2013 Rate It Print