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Parsley, Black Olive and Caper Butter with Lemon

By OcadoLife
This Parsley, Black Olive and Caper Butter with Lemon, from food writer and cookbook author Helen Graves, is perfect melted over grilled scallops, prawns or fish, or on roasted vegetables. And if you’re having a tuna…
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Time and servings

Total time
Servings
Prep time

Ingredients

5 total
  • 25 g of pitted black olives, finely chopped
  • 25 g of capers, finely chopped
  • 150 g of unsalted butter, softened
  • 1 small handful of parsley leaves, finely chopped
  • 1 lemon, zested

Method

2 steps

  1. Step 1

    Combine all the ingredients in a bowl. Mix thoroughly, then taste and add a pinch of salt if needed.

  2. Step 2

    Scrape the butter onto non-stick paper, roll into a log, then cover and chill for 1 week or freeze for up to 3 months. Slice into discs as required.