Simmer the anchovies and garlic in 4 tablespoon of butter for 15 minutes over low heat stirring occasionally.
The anchovies should begin to dissolve in the oil after 5-10 minutes.
Turn off the heat and add mix in your extra virgin olive oil.
Garnish with freshly chopped parsley.
It it traditionally served warm in a fondue type pot. If you do not have this, you can serve it in a shallow bowl or mini crock.
If you like heat, you can add crushed red pepper flakes to the saucepan while simmering or use Zucchi's Chili Pepper EVOO.Milk or cream is sometimes added to create a richer flavor. This is optional.You can use a food processor at the end if you would like to puree everything together. The result will be a cloudier oil. Make sure your ingredients are not very hot when doing this.