Olives Filled with Anchovy Herb Butter
Chef Knife
Food Processor
Piping Bag with Tip
1.
Using a knife, carefully shave a small bit off the bottom of each olive so they can stand upright. Be precise—take off just enough to balance them, but not so much that you reveal their hollow interior.
2.
In a food processor, combine the butter, anchovies, herbs, lemon zest, and a pinch of salt. Blitz on high speed until everything is well blended, pausing to scrape down the sides as needed.
3.
Transfer the butter mixture into a piping bag fitted with a small tip. Pipe the mixture into each chilled olive, filling them generously.
4.
Refrigerate until ready to serve. About 30 minutes before serving, bring the olives out of the fridge to let the butter soften slightly. Garnish with a sprinkle of fresh herbs.
Ingredients
- 40 pitted Castelvetrano olives or other large olive, rinsed, patted dry, and cold
- ½ cup/1 stick unsalted butter, softened
- 4 anchovy fillets, minced
- 2 tablespoons minced fresh chive, parsley, tarragon, and/or chervil, plus more for garnish if desired
- Zest of ½ a lemon
- ¼ teaspoon salt
Cook's Notes
Simple, well-executed preparations can make a big impact, and this recipe is proof of that. The buttery richness of bright, bold Castelvetrano olives meets a herb-packed, umami-laden compound butter for a perfect bite.
We’ve been welcoming guests with these olives stuffed with anchovy herb butter, paired with a chilled glass of rosé.