Chunky Olive Butter

Laced with chopped olives and some mustard and herbs, this butter is wonderful served with just about any roast meat as well as rice.

  • Total Time:
  • Servings: Makes about 1 1/2 cups

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  • 1 stick plus 4 tablespoons unsalted butter, at room temperature
  • 1 cup pitted and chopped Picholine or Ni├žoise olives
  • 1/4 cup Dijon mustard
  • 1/4 cup chopped parsley
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a bowl, combine the butter with the olives, mustard and parsley and season with salt and pepper.

Make Ahead

The olive butter can be refrigerated for 1 week; bring to room temperature before serving.

Contributed By Published October 2015

1044586 recipes/chunky-olive-butter 2015-09-09T20:37:22+00:00 Dave Beran french|weeknight-dinner|fast|make-ahead|vegetarian october-2015 recipes,chunky-olive-butter 1044586

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