Italian anchovy, pine nut and olive butter

10 minutes


  • 150g of unsalted butter, softened
  • 3 anchovy fillets, finely chopped
  • 1 garlic clove, finely grated
  • 1 tsp capers, finely chopped
  • 15g of pine nuts, toasted
  • 15g of black olives, pitted and chopped
  • 1 lemon, zested
  • 1 handful of parsley, chopped
  • 20g of Parmesan, grated


Place all ingredients in a bowl and stir thoroughly until everything is evenly distributed throughout the butter
Wipe a work surface with a damp cloth and place a smooth sheet of clingfilm on top of it. Wipe the clingfilm with the cloth to smooth out any creases, then place another sheet of clingfilm on top and wipe again
Spoon the butter out onto the centre of the cling film and form into a neat log. Tightly wrap it up and secure with a knot at each end
Store the compound butter in the freezer. When ready to use, remove from the freezer for 10 minutes or so, slice off the amount of butter you require, then return the log to the freezer for another time