Love kalamata olives? Love butter? Are you thinking what I'm thinking? In this cooking lesson from chef Jason Hill, you'll learn how to prepare a simple kalamata olive butter spread perfect for entertaining.
To make this olive butter recipe, you'll mix 2 sticks (1/2 pound) of softened salted butter, with 1-2 teaspoons of my garlic-shallot puree (or 1-2 cloves minced garlic), 2 tablespoons finely chopped Italian flat leaf parsley and 1/2 cup of pitted and chopped kalamata olives. The kalamata olive spread should have nice chunky bits of olives for a nice texture.
Blend the mix well and roll into a log wrapped in plastic wrap. You can freeze this compound butter and slice it serve atop your favorite grilled meats or vegetables.
This olive butter spread is delicious served at room temperature over toasted sourdough bread. It's a step above most garlic butter recipes. Hope you enjoy it.