Kalamata Olive and Garlic Butter

Name: Kalamata Olive and Garlic Butter
Prep time: 12 min
Total time: 12 min
Yield: 8-10
Ingredients: 1/2 cup butter; 1 small garlic clove, minced; 1 teaspoon finely chopped fresh parsley; 1/4 cup pitted chopped kalamata olive

Submitted by Annacia

"A compound butter is butter that has been flavored by blending softened butter together with various ingredients. These can be savory or sweet."

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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

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.

karen
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. :-)

twissis