Parsley, Black Olive and Caper Butter with Lemon
By OcadoLife
Published on 26 March 2023
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 sandwich for lunch, use it to butter the bread for an extra flavour punch. For more buttery pleasures, try the Minty Masala Butter and Miso Coriander Butter.Time and servings
10 minsTotal time
6Servings
10 minsPrep time
Ingredients
- 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
Step 1
Combine all the ingredients in a bowl. Mix thoroughly, then taste and add a pinch of salt if needed.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.