Kalamata Olive Herb Butter

Course : Mixes
Serves: 1
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1/2 pound unsalted butter
2 tablespoons Dijon mustard -- - or more to taste
1 cloves garlic -- pressed (1 to 2)
3 tablespoons kalamata olives -- - pitted and -- chopped
1 sprig hyssop or thyme
1/2 teaspoon fresh rosemary
1/4 teaspoon fennel seed

Preparation / Directions:

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

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