Olive Butter Recipes

Steps:

• Puree olives in food processor or mince very fine by hand.
• 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.

Steps:

• Place the garlic in a food processor and process until chopped. Add the softened butter and process until smooth. Add the olives to the food processor and pulse them into the mixture until they are just barely combined. Roll garlic olive butter into logs using double layers of plastic food wrap. Store butter logs in the freezer. Cut off discs to top grilled chicken or broiled fish.
• For Garlic Olive Bread: Soften 1/4 pound of butter to make 1 loaf of garlic olive bread. Toast a split loaf of bread under hot broiler. Spread with softened garlic olive butter on each half of bread. Sprinkle bread with a little grated cheese and return bread to broiler to melt butter and cheese. Slice and serve.

Steps:

• Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
• Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
• Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
• Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.

Steps:

• 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.

Steps:

• 1. Drain the olives, reserving a small amount of brine for later use if needed. Place the drained olives and cream cheese in a blender, or food processor and combine until smooth. Add some of the reserved brine if mixture is not of spreadable consistency. Store in the refrigerator in a covered container for up to 2 weeks. This is a great spread for crackers, or bagels!