PANTRYFLEX

blend · butter emulsion

★ STARRED KITCHENPrep 10 min

Chunky Olive Butter

Independent adaptation of a publicly published Dave Beran recipe. Not affiliated with, sponsored by, or endorsed by Dave Beran.

Dave Beran's Chunky Olive Butter, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 60 ml
Dijon Mustard 60 ml

Ingredients

  • Butter — 12 Tbsp softened (170 g)
  • Olives — 1 cup chopped (140 g)
  • Dijon Mustard — 1/4 cup (60 ml)
  • Parsley — 1/4 cup chopped (10 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Chunky Olive Butter wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 7 stars · 3 national awards

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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.

Adapted from a Dave Beran recipe (Dave Beran / Food & Wine).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Companion jar