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.
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4/20/2010 12:06:25 am
I think ANY butter on freshly baked hot bread is dangerous!
4/21/2010 07:03:46 pm
mmm. this look delicious! I would like to taste it!
12/1/2010 11:52:59 am
Nice place! I like here. Thank you for sharing with us.
7/12/2011 08:10:15 am
I'm making this as we speak! I'm sure it's going to be delicious. Thanks!
3/28/2015 05:42:06 am
Just wanted you to know how much I love this recipe! I'm serving it for Easter dinner with a baguette and a stuffed boneless pork loin. Left a link on my blog so my readers can make this wonderful butter!
3/28/2015 06:03:10 am
Great, Lindsay! Thanks for commenting!
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