Black Olive Butter

4 ingredients
2 steps

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

Directions

  1. 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. 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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