Kalamata olives are large, black, pungent Greek olives often found in specialty food stores. If you can’t locate them, any strongly flavored black olive will do. The finished product is a piquant, delicious butter.
• 1/2 pound unsalted butter
• 2 tablespoons dijon mustard (or more, to taste)
• 1 or 2 cloves fresh garlic, pressed
• 3 tablespoons kalamata olives, pitted and chopped
• 1 sprig hyssop or thyme
• 1/2 teaspoon fresh rosemary
• 1/4 teaspoon fennel seed
Blend the butter, mustard, and garlic until thoroughly mixed and smooth. Add olives, hyssop, rosemary, and fennel seed, and blend to desired texture.
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