5 Ingredients or Fewer

Black Olive Butter

March 29, 2018
Photo by Julia Gartland
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

  • Makes 3/4 cup
Ingredients
  • 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
In This Recipe
Directions
  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.

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    Emma Laperruque
Review
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.