Oil-Cured Olive-and-Anchovy Sauce

• 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.
2. Scrape the mixture into a bowl and stir in the lemon juice, parsley and olive oil.
3. Season with salt and pepper.

oilcured olives, anchovies, capers, lemon zest, lemon juice, flatleaf, extravirgin olive oil, salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/oil-cured-olive-and-anchovy-sauce (may not work)