Place the tongue in a saucepan, cover with water, and simmer it about 1 hour.
Remove from the water, allow it to cool until it can be handled easily, then remove the skin with a sharp knife. Wrap the tongue in a cloth and set it aside.
Pit the olives and chop them fine. They can be chopped in a food processor, but the texture will be better if they are chopped by hand. Mix the olives with the lemon juice, anchovy paste, and bread crumbs, then gradually beat in the oil. Fold in the parsley.
Slice the tongue thin and serve it at room temperature with the sauce on the side