Anchovy Oil Salsa Verde Recipe: Turn Tin Oil into Sauce 2026

Anchovy oil salsa verde is a powerhouse way to use the oil from a tin of anchovies, transforming a discarded ingredient into a delicious, umami-rich sauce. This simple recipe, inspired by Giorgio Locatelli, shows you how to make a vibrant salsa verde that elevates grilled meats and fish.

Why Use Anchovy Oil in Salsa Verde?

Anchovy oil is packed with flavor compounds from the fish, adding depth and umami without overpowering your dish. Instead of pouring it down the sink, repurpose it as a key ingredient. It’s a zero-waste cooking hack that professional chefs swear by.

When you make salsa verde with anchovy oil, you get a sauce that’s more savory and complex than traditional versions. The oil also helps emulsify the sauce, giving it a silky texture.

Ingredients for Anchovy Oil Salsa Verde

• 100g flat-leaf parsley, leaves and stalks (or mixed soft herbs)
• 1 small garlic clove, peeled
• Sea salt and black pepper
• 2 tbsp capers, drained and finely chopped
• 1 hard-boiled egg (optional but recommended)
• 2 tbsp caper brine or white-wine vinegar
• Oil from a tin of anchovies (approx. 2-3 tbsp)

Step-by-Step Method

Finely chop the parsley, including the stalks, along with the garlic. Place them in a bowl. Add the chopped capers, salt, and pepper. If using, mash the hard-boiled egg with a fork and add it to the mixture.

Pour in the caper brine or vinegar, then slowly whisk in the anchovy oil. Continue mixing until well combined. Taste and adjust seasoning—you may not need much salt because capers and anchovy oil are salty.

For the best texture, chop everything by hand rather than using a blender, which can make the herb stalks fibrous.

How to Serve Anchovy Oil Salsa Verde

This sauce is incredible with lamb or mutton, and also very good with grilled fish. It adds a fresh, tangy kick to roasted vegetables or even as a dressing for salads.

Store any leftovers in a sealed jar in the fridge for up to a week. The oil will solidify when cold, so bring it to room temperature before serving.

Comparison: Anchovy Oil vs. Olive Oil in Salsa Verde

Key Takeaways

• Never throw away anchovy oil—it’s a flavor bomb.
• Hand-chopping gives a better texture than blending.
• Adding a hard-boiled egg helps emulsify and enrich the sauce.
• Use caper brine for extra tang and depth.
• Perfect for lamb, grilled fish, and roasted veggies.

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