Black Olive Butter

Smear thickly on toast, then top with prosciutto, radishes, and mint. Or toss with hot noodles, grated Parmesan, and baby arugula. Or melt atop grilled chicken thighs or pan-seared pork chops or roasted fennel. And on, and on, and on.

½ cup unsalted butter, soft (113 g)
½ cup oil-cured black olives, pitted (85 g)
1 tsp. orange zest (from about 1 small orange)
1 pinch kosher salt

Combine the butter, black olives, and orange zest in a food processor. Pulse, scraping down as needed, until the mixture is completely cohesive and sort of fluffy. It should be a rich, solid cocoa color. Taste and add salt if necessary.

Roll into a log with plastic film and store in the fridge or freezer. Or just keep in a jar.

Makes ¾ cup.