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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
cup (113g) unsalted butter, soft
cup (85g) pitted oil-cured black olives
teaspoon orange zest (from about 1 small orange)
pinch kosher salt, if necessary
- 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.
- This recipe is a Community Pick!