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Parsley Olive Sauce

Ingredients

• Extra-virgin olive oil
• ¾ cup finely chopped parsley leaves and stems (about 1½ ounces or half a bunch)
• 1 cup Castelvetrano olives, pitted and torn into various-size pieces
• ¼ cup Castelvetrano olive brine
• 1 fresh chile, such as Fresno or jalapeño, thinly sliced
• 1 lemon
• Kosher salt and black pepper

Directions

In a rimmed dish or wide, shallow bowl, stir together ½ cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1½ tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.