From Dave Beran's kitchen · Seline, Los Angeles
blend · butter emulsion
★ STARRED KITCHENChunky Olive Butter
From an award-winning kitchen
Ratio
DIJON 60
Ingredients
- BUTTER170 g
- OLIVES140 g
- DIJON60 ml
- PARSLEY10 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Contemporary American chef of Seline (and formerly Dialogue / Pasjoli) in Los Angeles / Santa Monica; James Beard Best Chef: California 2026 with Michelin recognition. Formerly Next Chicago under Achatz.
Originally published as Chunky Olive Butter.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Dave Beran / Food & Wine (published as “Chunky Olive Butter”). Full citation lives in Provenance.