Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Biker Bash
5 min
5 min
About 1 cup


  • 3/4 cup extra-virgin olive oil
  • 1/3 cup fresh parsley leaves, roughly chopped
  • 1 tablespoon capers, drained
  • 2 oil-packed anchovies, chopped
  • 1 clove garlic, peeled
  • Juice of 1/2 a lemon


Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor and blend until smooth. Can be kept refrigerated in a covered container for up to 3 days.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Roasted Chicken with Salsa Verde

Recipe courtesy of Michael Symon

Salsa Verde: Green Tomatillo Salsa

Recipe courtesy of Rick Bayless

Chorizo-Potato Hash Browns with Black Beans and Salsa Verde

Recipe courtesy of Bobby Flay

Basic Salsa Fresca

Recipe courtesy of Matt Armendariz

Molotes with Fresh Tomato Salsa

Recipe courtesy of Matt Armendariz

Tequila Lemonade

Recipe courtesy of Chuck Hughes

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Salsa Verde

Recipe courtesy of Porch Light Latin Kitchen


Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c
4pm | 3c
5pm | 4c
6pm | 5c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here