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
(113g) unsalted butter, soft
(85g) pitted oil-cured black olives
orange zest (from about 1 small orange)
kosher salt, if necessary
In This Recipe
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.
Roll into a log with plastic film and store in the fridge or freezer. Or just keep in a jar.
Emma is the food editor 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., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.