12 brine-cured black olives, pitted
1 tsp. capers, drained
1 clove garlic, peeled
1 anchovy fillet
1 tbsp. olive oil
4 tbsp. unsalted butter, room temperature
Freshly ground pepper
2 lb. green beans, trimmed

Place olives, capers, garlic, anchovy and oil in food processor and process until smooth. Add butter and pepper; process until blended. Transfer olive butter to small bowl. Cook beans in large pot of salted boiling water until crisp-tender, about 5 minutes. Drain well and transfer to serving bowl. Add olive butter and toss to coat. Serve hot.