Here is one of our favorite dippers. It is used throughout Italy as a sauce on main courses. Try it on grilled fish or chicken breasts.
Rinse the salt from the anchovy fillets. Pat dry with a paper towel and cut them into small pieces. Rinse and drain the capers.
In a small saucepan, warm up the olive oil slowly over low heat; add the anchovies and the capers and cook, stirring constantly, until the mixture is homogeneous and fluid.