5 Ingredients or Fewer

Black Olive Butter

March 29, 2018
2 Ratings
Photo by Julia Gartland
  • Makes 3/4 cup
Author Notes

Our favorite: Smear thickly on toast, then top with prosciutto, radishes, and mint. Or toss with hot noodles, grated Parmesan, and baby arugula. Or melt atop grilled chicken thighs or pan-seared pork chops or roasted fennel. And on, and on, and on. Canned black olives (you know, the kind you stuck on your fingers as a kid) won't work here—their flavor is too mild. But lemon zest would be a perfect substitute for the orange. Maybe some crushed red pepper flakes want to get involved, too. —Emma Laperruque

What You'll Need
  • 1/2 cup (113g) unsalted butter, soft
  • 1/2 cup (85g) pitted oil-cured black olives
  • 1 teaspoon orange zest (from about 1 small orange)
  • 1 pinch kosher salt, if necessary
  1. Combine the butter, black olives, and orange zest in a food processor. Pulse, scraping down as needed, until the mixture is completely cohesive and sort of fluffy. It should be a rich, solid cocoa color. Taste and add salt if necessary.
  2. Roll into a log with plastic film and store in the fridge or freezer. Or just keep in a jar.

See what other Food52ers are saying.

  • Christine Connor Williams
    Christine Connor Williams
  • FrugalCat
  • Emma Laperruque
    Emma Laperruque
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

4 Reviews

Christine C. April 2, 2018
Sounds delicious! How long should this last in the fridge? I am the only olive eater in my home.
Emma L. April 2, 2018
Should last quite awhile! I'd check the expiration date on your butter, then use that as a guide.
FrugalCat April 1, 2018
It worked great with jarred Kalamata olive halves (dry them first). I used lemon zest.
Emma L. April 2, 2018
Love that! What are you using it for?