Olive Butter

Slice off a pat of this flavored compound butter to jazz up a variety of your favorite breads and dishes. You can top roast or broiled meats with thins slices or small spoonfuls. Use also for cooking vegetables, chicken, or fish, or as an appetizer spread. This one goes nice with broiled or roast lamb. It is very little effort for such a unique touch.

• Ready In: 5 mins
• Yields: 3/4 cup

Ingredients

• 1⁄4 cup  pitted  oil-cured olives
• 1⁄2 cup unsalted butter, room temperature
• 1 1⁄2 teaspoons capers
• 1⁄2 teaspoon  grated lemon zest
• 1⁄2 teaspoon anchovy paste
•  salt & freshly ground black pepper

Directions

1. Puree olives in food processor or mince very fine by hand.
2. Place all ingredients in food processor and process until blended, or mix all ingredients in mixing bowl with rubber spatula. Shape into 1-1/2-inch-wide log in piece of waxed paper or plastic wrap and refrigerate until firm enough to slice, or transfer butter to small serving bowl.