Olio e prezzemolo is a traditional uncooked Italian sauce (or condiment) hailing from Tuscany. It's usually made with a combination of extra-virgin olive oil, finely chopped parsley, lemon zest and juice, salt, and crushed black peppercorns. The parsley, lemon zest, crushed peppercorns, and olive oil are seasoned with salt and mixed, then left to sit for a few hours so that the flavors blend.

The lemon juice is then stirred into the mixture, and the sauce is usually served with long pasta such as tagliatelle, fettuccine, spaghetti, or maltagliati. This sauce is never chilled, but it can be left out at room temperature. It's recommended to pair the sauce with an unoaked white wine such as Collio Friulano because the acidity of the wine will nicely complement the lemon.