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  • Yield: 1 1/2 cups


  • 2 cups pitted NiÁoise or other brine-cured black olives
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon capers, drained
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 4 anchovy fillets
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh basil


  • Combine all the ingredients except the basil in the bowl of a food processor. Purée, then transfer to a bowl. Fold in the basil and set aside until needed, up to two hours, or refrigerate for up to three days in an airtight container.