Kalamata Olive and Garlic Butter
photo by karen
- Ready In:
- 12mins
- Ingredients:
- 4
ingredients
- 1⁄2 cup butter
- 1 small garlic clove, minced
- 1 teaspoon finely chopped fresh parsley
- 1⁄4 cup pitted chopped kalamata olive
directions
- In a medium-size bowl, whip 1/2 cup unsalted butter (room temperature) until fluffy.
- Combine the softened butter and other ingredients together until they are completely blended.
- For the flavor to better penetrate the butter, allow it to stand at cool room temperature for a few hours before refrigerating.
- Compound butters may be stored in freezer, tightly wrapped. Use a sharp knife dipped in hot water for cutting the frozen butter.
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Reviews
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Wow! This is amazing. I intended to cut the recipe in half, cutting the butter in half. Then I ended up using a single large garlic clove because I love garlic bread, and ended up upping the olives and parsley a bit too. Threw everything into a mini-chopper and pulsed it until the olives were well chopped. OMG...SO good. Followed the recipe of letting it sit room temp for a few hours before using it to make some garlic bread. I started the bread on the grill but since it wasn't all melted when the steak was done, I finished it up under the oven broiler for a minute or so. This is company worthy butter. Would also be great on a steak or pasta. Can't wait to try it that way too.
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Made exactly as written for Newest Zaar Tag, I chilled this tasty butter w/o taking time to make a log because I was impatient for a taste test. I slathered it on poppy seed buns (both cold from the fridge & on warmed buns) to accompany spaghetti. We loved it both ways (see photos). While prob more classic for use w/bread, I also think it would be excellent added to cous cous as a side dish or served over chicken w/capers & lemon juice added to create a tasty variation of chicken piccata. Thx for posting this one, Annacia. It will certainly get a lot of use at our house. :-)