Lemon Parsley Olive Sauce

by Rachel on October 6, 2012

Lemon Parsley Olive Sauce

Chef Anne threw this sauce together a few weeks back in the Stern kitchen. It works beautifully served over grilled fish, grilled lamb or grilled chicken and it will keep in the fridge for a solid week (do me a solid, would ya?). This is a HUGE hit in the Stern house amongst the large and small Sterns. They would eat this straight out of the bowl if I let them (which I do not – because I am mean through and through).

Lemon Parsley Olive Sauce (makes 1 1/3 cups of sauce)

  • 1 cup sliced olives (we used Kalamata and Queen green olives – you have my permission to use whatever kind you like, or whatever kind you have lying around)
  • juice and zest of one medium lemon
  • 1/3 cup flat leaf Italian parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • freshly ground black pepper

Mix together all of the ingredients in a small bowl. Serve.

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