A Grown-up PB&J Recipe (Pistachio Butter & Olive Jam)

If you’re ever trying to think of good combos for a salad, olives and pistachios go very well together. This is a combination that I enjoy often and led me to experiment a bit with an old classic. I wondered if there was a way that pistachios could be made into a butter, and olive into some form of jelly that would make for a fun take on peanut butter and jelly sandwiches. After a little research/experimentation, it turns out that they can! The thing that surprised me most about this recipe is that it tastes a lot like classic PB&J, but more sophisticated and rich. If you’re wondering if the olive and pistachio flavors come through, yes, and I think the olive jam would go very well with a hard white cheese as well. Here are the recipes if you’re feeling experimental…

Pistachio Butter

This recipe is very easy. Shell a bag or pistachios or buy pre-shelled pistachios and, with a food processor/blender, mix until they turn into a paste. If you’d like to have more control over the saltiness, you can opt to by unsalted nuts and salt the butter yourself. That’s it! It takes a while for it to start turning into butter, but it will happen.

Olive Jam

This isn’t quite as simple as the pistachio butter, but it’s not too bad.


2 cups drained and pitted Kalamata olives
1 cup drained and pitted green olives
1 diced, cored and peeled green apple
1 thinly sliced lemon
1 1/3 cup, sugar
1 1/3 cup, water
1/4 cup mild honey

Place your olives in a pot of cold water and bring them to a boil. Boil for one minute, then drain. Repeat 2 more times and set aside.

Add your water, sugar and lemon slices to the pot and bring to simmer for around 10 minutes. Strain the liquid into a bowl, taking care to press on the lemon slices to extract as much juice as possible.

Place this liquid back in your pot along with your diced apples, olives and honey and simmer until it becomes a thick, jam-like mixture– this could be 10-20 minutes. Once your jam is cooked down, place in a blender/food processor and blitz until smooth.

Place in a sterilised jar.Β I refrigerated my jam and it got very hard, so I think it may spread better at room temperature.

I hope you enjoy!

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  • Reply
    October 1, 2014 at 10:04 am

    These look absolutely divine

    • Reply
      Ferren Gipson
      October 1, 2014 at 10:31 am

      Thanks, lovely! x

  • Reply
    October 2, 2014 at 12:48 am

    It looks amazing and I”ll try for sure!

  • Reply
    October 2, 2014 at 11:41 am

    It looks SO good! We’ve been tinkering around with some jam recipes recently (when it starts to get cooler my love for things on toasted bread increases dramatically!) so I think we’ll give this one a go for sure! xx

    • Reply
      Ferren Gipson
      October 2, 2014 at 12:02 pm

      Please let me know if you make it! :)

  • Reply
    October 6, 2014 at 3:05 pm

    This looks interesting! My taste buds are tingling the same way they did when I saw a turkey burger with brie & granny smith apples on a menu. I enjoy experiencing unique flavour combos!

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