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
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Ingredients
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1/2 cup
(113g) unsalted butter, soft
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1/2 cup
(85g) pitted oil-cured black olives
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1 teaspoon
orange zest (from about 1 small orange)
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1 pinch
kosher salt, if necessary
Directions
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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.
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Roll into a log with plastic film and store in the fridge or freezer. Or just keep in a jar.
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.
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