Green Beans with Olive Butter
Tender-crisp green beans tossed in a savory blend of butter, black olives, garlic, and shallots. A flavorful and easy side dish for any meal.
Equipment
- Food processor
- Large stockpot
- Skillet
- Mixing bowl (ice bath)
- Strainer or colander
Ingredients
- 1/4 cup (1/2 stick) Unsalted butter, softened
- 20 California Black Ripe Olives, chopped
- 2 Shallots, chopped
- 2 Cloves garlic, chopped
- 4 quarts Plus 1/4 cup, water, divided
- 1 tbsp Salt, plus additional to taste
- 2 lbs Green beans, trimmed
- Freshly ground black pepper, to taste
Instructions
- In a food processor, pulse together the butter, olives, shallots, and garlic until well blended. Set aside.
- In a large saucepan or stockpot, bring 4 quarts of water and 1 tablespoon of salt to a boil.
- Add green beans and boil for 3–5 minutes, until they are tender-crisp and still bright green. Work in batches if needed.
- Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking process.
- In a large skillet over medium heat, add the remaining 1/4 cup water. Add the blanched green beans and toss gently until heated through.
- Add the olive butter mixture and toss to coat the beans evenly.
- Season to taste with additional salt and freshly ground black pepper.
- Transfer to a serving platter and serve warm.
Notes
Recipe Notes:
You can prep the olive butter ahead of time and store it in the fridge for up to 3 days. It also pairs beautifully with roasted carrots or steamed potatoes!
You can prep the olive butter ahead of time and store it in the fridge for up to 3 days. It also pairs beautifully with roasted carrots or steamed potatoes!