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Parsley, Black Olive and Caper Butter with Lemon

Parsley, Black Olive and Caper Butter with Lemon

By OcadoLifePublished on 26 March 2023This 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.
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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.