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. Slideshow: More Olive Recipes 

Total Time:
10 mins
Makes about 1 1/2 cups


  • 1 stick plus 4 tablespoons unsalted butter, at room temperature

  • 1 cup pitted and chopped Picholine or Niçoise olives

  • 1/4 cup Dijon mustard

  • 1/4 cup chopped parsley

  • Kosher salt

  • Pepper


  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.

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