Vegetables Chunky Olive Butter Be the first to rate & review! 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 By Dave Beran Dave Beran Instagram Dave Beran is the chef-owner of Pasjoli, an elevated French bistro in Santa Monica, California. A 2014 Food & Wine Best New Chef, Beran made a name for himself at Alinea and Next in Chicago, where he also won the 2014 James Beard Award for Best Chef: Great Lakes. Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 10 mins Yield: Makes about 1 1/2 cups Ingredients 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 Directions 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. Rate it Print