Caper, olive and parsley butter recipe

  • Serves 16
  • 10min to prepare
  • 142 calories / serving
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Put the capers, parsley and olives in a food processor and whizz until finely chopped. Stir the mixture into the softened butter and season with freshly cracked black pepper. 

Spoon the butter along a large sheet of clingfilm and roll into a sausage shape, pushing out any air bubbles. Twist the ends of the ‘sausage’ to seal and chill until needed.

To serve, slice the sausage into small discs and leave to melt over a just-baked cod or other fish of your choice. For a delicious twist, melt it into plain mashed potato.

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Recipe taken from the SORTED Food recipe collection.  

  • Ingredients

  • 50g (2oz) caper berries
  • bunch fresh flat leaf parsley
  • 50g black olives, drained and pitted
  • 250g salted butter, softened
  • Energy 595kj 142kcal 7%
  • Fat 6g 9%
  • Saturates 4g 18%
  • Sugars 0g 0%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 0.2g Protein 21g Fibre 0.1g

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