Olive Butter

 Olive butter - Tuks Kitchen

Olive butter – Tuks Kitchen

The last two weeks of holiday feel like it was a month, and I mean that in the best way possible. We have seen so many of our dear, dear friends during our wedding and the days before and after that. We have had the most amazing day we could have wished for. The wedding cake actually turned out well (more on that later ;)) and I canโ€™t believe how much effort our friends put into all of their speeches, fun quiz, cards and presents. It feels like we were bathed in love, and to be honest, I am happy to bask in it a little longer.

Talking about friends, they are just the best to have. Not only to have special moments with (although they are pretty unmissable there), but also to share everyday things like a meal. This recipe for olive butter is perfect for that. In our case we were lucky enough to have good friends make it for us ๐Ÿ™‚ Enjoy and yes, do make this for the people special to you. ๐Ÿ™‚

Olive Butter


  • 100 grams of finely chopped, good quality (juicy) black olives (I used kalamata olives on oil)
  • 1 teaspoon of finely chopped fresh thyme (or sage)
  • 250 grams of (unsalted) butter, softened by keeping it in room temperature for around an hour
  • 4 pinches of salt (adapt on the saltiness of your olives)


  1. Mix all ingredients together in a large bowl. Spread the butter out in a little long-shaped form on a piece of clingfilm, roll this up and refrigerate until firm.
  2. Slice the bujtter in slices and serve with either potatoes, pasta, steak or freshly baked bread. Enjoy!

Buttery Braised Celery Stalks

Photo 28-02-16 12 03 35Have you guys read this Tumblr threat already? It has a follow-up in the form of a short movie (!) and I still think it is incredibly touching and endearing. Now considering that this is the time everyone has statistically fallen long off the New Yearโ€™s resolution bandwagon, I am happy to add butter to the mix (as if that’s something new ;)).

To tell you the truth, I have never really cared about celery stalk (this little strings on the sides, this poignant taste and smell, brrrr), but once I read this recipe written by Jane Grigson, I started to consider that there might be something to this super pretty looking vegetable (other than to stir your cocktail with), as long as you pair it with enough butter, salt, pepper and time.

I started making this dish when I was living in Dublin, and I loved how sweet it made my studio smell, and I still donโ€™t know whether that is due to the celery, butter, or the sum of parts. What I do know, is that every time I make a whole bunch of it (really, a whole package), it disappears at any meal, even when that is a weekend breakfast.

The pieces of celery become sweet, salty and buttery, soft enough to incorporate in pasta for example, but with still a little bit of bite. I love to eat this with scrambled eggs, with pasta (tortellini!) sprinkled with aged cheese or stirred into beef stews.
But my favorite way to eat this is probably on a good piece of toast with some smoked salmon (I know, this is shouting decadency) or some good cheese.

I would love you to try this, as I personally think it will surprise you (read: blow your socks off).
Another tip: if youโ€™re making this, why not double the proportions? Youโ€™ll be happy you did so. ๐Ÿ™‚ View Full Post