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Green beans with olive utter on a white plate.

Green Beans with California Ripe Olive Butter Recipe

An easy recipe for tender green beans tossed in a rich black olive compound butter. Makes a great side dish for Thanksgiving and all year long!
Course Side Dish
Cuisine American
Keyword green beans, olives
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 113kcal
Author Meggan Hill


For the olive butter:

For the green beans:

  • 2 pounds green beans trimmed (see notes)
  • Salt and freshly ground black pepper


To make the olive butter:

  • In a food processor, combine butter, olives, shallot, and garlic. Pulse to combine and set aside.

To make the green beans:

  • If using a smaller pot, you may have to blanch the green beans in batches. Set out a large bowl of ice water before blanching the beans.
  • In a large saucepan or stock pot, bring 4 quarts water and 1 tablespoon salt to boil.
  • Add the green beans and boil until tender-crisp, but still bright green, about 3 to 5 minutes. Drain well and immediately plunge into ice water to stop the cooking.
  • In a large skillet, add 1/4 cup water over medium heat. Add blanched beans and toss until heated through.
  • Add olive butter and toss with the beans until the butter coats the beans (but you don't want it to melt into a puddle). Season to taste with salt and pepper (but remember the olives are already salty). Transfer to a serving platter and serve.


To trim the beans, snap or cut off the stem ends and remove any strings along the length of the beans. Leave the tails attached.


Calories: 113kcal