• Serves

    makes About 1 Cup

By SAVEUR Editors

Published on September 8, 2009

This briny and bold-tasting Mediterranean sauce is ideal for roast lamb.


  • 34 cup pitted dry-cured black olives
  • 6 drained oil-packed anchovy filets
  • 2 cloves garlic, roughly chopped
  • 3 tbsp. sliced almonds
  • 14 cup rinsed salted capers
  • 8 tbsp. extra-virgin olive oil
  • 1 tbsp. fresh lemon or orange juice
  • Freshly ground black pepper


Step 1

Into a food processor put olives, anchovies, garlic, almonds, capers, and 2 tbsp. of the oil. Purée ingredients; add 6 more tbsp. oil a little at a time.

Step 2

Season sauce with lemon or orange juice and pepper, to taste. Refrigerate overnight before serving.

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