I don't think I've ever classified anything made in my kitchen as "dangerous", but I will give this Olive Butter that distinction.
Early in the day I mixed up yeast dough for my favorite baguettes. While in the oven, I combined the ingredients for Brooke Williamson's (chef at Zax in Brentwood, California) Olive Butter.
Once the baguettes were out of the oven and had cooled slightly, I started slicing and spreading. I finally just had to say, "no more!" Yes... this Olive Butter is dangerous and delicious. It was hard for me to push it aside.
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.
YOU MIGHT ALSO LIKE: