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I think this is an easily adaptable recipe. You could use more or less olives, or you could do it by hand by mincing the garlic and finely chopping the olives. I got this from a Delallo Olive book, we can buy those locally by the pound. It suggests using some on grilled meat, baked fish or garlic bread. It freezes well.
- Place the garlic and butter in a food processor and blend until smooth. Remove the pits from the olives and add to the processor. Pulse until the ingredients are combined but there are still pieces of olives still visible.
- Put the butter onto a piece of wax paper and form into a log. You can put the log into plastic wrap and freeze. Cut off pieces as you need.