Preparation:
Blend the butter, mustard and garlic until thoroughly mixed and smooth. Add remaining ingredients and blend to desired texture.
Alley writes: "If you can't find Kalamata olives, any strongly flavored black olive will do. The finished product is a piquant, delicious butter."
From Lynn Alley's "Herbs in Butter" article in "The Herb Companion." April/May 1993, Vol. 5, No. 4. Pg. 4 |
