- 4 tablespooons (1/2 stick) unsalted butter, at room temperature
- 2 tablespoons chopped pitted kalamata olives
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon capers, chopped
- Kosher salt and black pepper
- Combine the butter, olives, parsley, capers, 1/4 teaspoon salt, and a pinch of pepper in a small bowl until well blended.