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  • Yield: About 1 1/2 cups


  • 1/2 pound brine-cured black olives, such as Gaeta, Vall'Aurea, or Nicoise, pitted
  • 2 anchovy fillets, drained
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil


  • In a food processor, combine all the ingredients, except the olive oil. Process slightly and scrape down the sides. With the motor running, add the oil through the feed tube and process to a smooth paste, scraping down the sides as needed. Adjust the seasoning to taste.