Ingredients for Kalamata Olive And Garlic Butter
- 1/2 cup (1 stick) unsalted butter, softened
- Garlic Clove
- Fresh Parsley
- Kalamata Olive
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How to Make Kalamata Olive And Garlic Butter
- In a medium-size bowl, whip 1/2 cup (1 stick) unsalted butter until light and fluffy using a mixer or a fork.
- Add 1/4 cup finely chopped Kalamata olives, 2 cloves minced garlic, 1 tablespoon chopped fresh parsley (optional), and 1/4 teaspoon salt. Mix until thoroughly combined.
- For optimal flavor infusion, cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
- To serve, bring to room temperature for easier spreading. Alternatively, use a sharp knife dipped in hot water to cut the chilled butter into slices.
- Store leftover compound butter in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
0g
Fat
36g
Carbs
0g
