The oil from a tin of anchovies is a powerhouse larder ingredient that you possibly never knew existed. This salsa verde is based on Giorgio Locatelli’s in his book Made in Italy, and it’s made with a knife rather than a blender. Anchovy oil salsa verdeWant to save this recipe? Anchovy oil specifically adds umami and a wonderful depth of flavour to a dish without overpowering it, and works brilliantly in salsa verde. Stir in the caper brine and the anchovy oil, then work in enough extra-virgin olive oil to create a loose, spoonable sauce.