Sunday Butter: Feta Butter
& Olive Oil-Fried Dates
After cooking and eating thousands of meals around the world, I have discovered a singular truth: nothing beats bread and butter.
Butter serves as a blank canvas—a beautiful white space where you can express your unique desires, experiment with bold ingredients, and embrace the seasons.
Each week, I will share my favorite butter recipes and bread pairings: no measuring (usually), no lengthy introductory notes, just the best combinations. Please enjoy.
Whipped Feta Butter with Olive Oil-Fried Dates
The Elements
Feta (full-fat, room temperature)
Heavy Cream
Lemon Zest
Butter (high quality, room temperature)
Flaky Salt (to taste)
Dates (pits removed)
Olive Oil (high quality, you can use my family’s!)
Castelvetrano Olives (optional) Butter (room temperature)
The Guide
Combine feta, lemon zest, salt, and a splash of heavy cream. Mix well. Adjust to taste.
Heat olive oil to 300 degrees Fahrenheit (keep low to avoid scorching the dates and burning the olive oil). Split the dates open and press flat with your hands. Gently fry until aromatic and crispy. Place onto a plate and dust with flaky salt. Cool and reserve the date olive oil for other uses (salad dressing, gelato, etc.)
Chop dates and olives.
Plate: scoop the butter onto the plate, top with olives, and then the fried dates. Drizzle fresh olive oil, flake salt, and more lemon zest. Eat with fresh, hot pita.
Wow