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Kalamata olive herb butter

Yield: 1 Batch

Ingredients:

• 1/2 lb Unsalted butter
• 2 tb Dijon mustard -- or more to taste
• 1 Or 2 garlic cloves; pressed
• 3 tb Kalamata olives -- pitted and chopped
• 1 Sprig hyssop or thyme
• 1/2 ts Fresh rosemary
• 1/4 ts Fennel seed

Instructions:

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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