Kalamata olive herb butter
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Unsalted butter |
| 2 | tablespoons | Dijon mustard or more to taste |
| 1 | Or 2 garlic cloves; pressed | |
| 3 | tablespoons | Kalamata olives pitted and chopped |
| 1 | Sprig hyssop or thyme | |
| ½ | teaspoon | Fresh rosemary |
| ¼ | teaspoon | Fennel seed |
Directions
Blend the butter, mustard and garlic until thoroughly mixed and smooth. Add remaining ingredients and blend to desired texture.
Alley writes: "If you can't find Kalamata olives, any strongly flavored black olive will do. The finished product is a piquant, delicious butter."
From Lynn Alley's "Herbs in Butter" article in "The Herb Companion." April/May 1993, Vol. 5, No. 4. Pg. 48. Posted by Cathy Harned.
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