We have been enjoying unusually mild weather for mid-April in Minnesota. After biking in the afternoon through St. Paul and Minneapolis along the Mississippi River, we sat outdoors on the patio with the freshly-baked baguettes and olive butter, wine, and bowls of ricotta-filled ravioli floating in homemade tomato sauce. Could it get any better? I don't think so.
• Olive Butter •
recipe found in SAVEUR magazine | January/February 2002
• 16 tablespoons unsalted butter, room temperature
• 1/2 cup chopped pitted kalamata olives
• 2 sprigs parsley, chopped
• 1 garlic clove, peeled and minced
Put the butter in a medium bowl and beat with a wooden spoon until smooth. Add the olives, parsley and minced garlic and mix well. Season to taste with coarse salt. Serve at room temperature with toasted baguette slices. Makes 1 1/2 cups.
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