KALAMATA OLIVE AND GARLIC BUTTER
A compound butter is butter that has been flavored by blending softened butter together with various ingredients. These can be savory or sweet.
Provided by Annacia
Categories Very Low Carbs
Time 12m
Yield 8-10
Number Of Ingredients 4
Steps:
- In a medium-size bowl, whip 1/2 cup unsalted butter (room temperature) until fluffy.
- Combine the softened butter and other ingredients together until they are completely blended.
- For the flavor to better penetrate the butter, allow it to stand at cool room temperature for a few hours before refrigerating.
- Compound butters may be stored in freezer, tightly wrapped. Use a sharp knife dipped in hot water for cutting the frozen butter.
Nutrition Facts : Calories 107.2, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 132.3, Carbohydrate 0.4, Fiber 0.1, Protein 0.2
GARLIC BUTTER SAUCE II
A tasty garlic sauce that is great with your favorite pasta.
Provided by CLOVERPK
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in small skillet over medium-low heat; cook and stir the garlic until fragrant, about 3 minutes.
- Toss hot cooked pasta (see Cook's Note) with olive oil and garlic mixture. Add the parsley, salt, and ground black pepper to taste. Serve with fresh-grated Parmesan cheese.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 2.3 g, Cholesterol 4.4 mg, Fat 28.5 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 79.1 mg, Sugar 0.1 g
PASTA E OLIO
This is a quick recipe. Good, too! The main ingredients are oil and butter,the garlic and crushed red pepper flakes enhance the flavors.
Provided by MARBALET
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Yield 8
Number Of Ingredients 6
Steps:
- In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
- Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
- Toss pasta with garlic mixture and butter or margarine. Serve warm.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 42.8 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 4.7 g, Sodium 45.6 mg, Sugar 1.6 g
GARLIC & BLACK OLIVE SHARING BREAD
Gather friends round for a feast and serve this tear 'n' share bread flavoured with garlic and black olives. It can be made up to three days ahead
Provided by Melissa Thompson - Journalist and food writer
Categories Side dish
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Warm 80ml of the milk in a small pan over a low heat or in the microwave and add 1 tbsp sea salt. Stir to dissolve and set aside to cool.
- Meanwhile, melt half the butter in 200ml of the milk in a saucepan set over a medium heat, along with the sugar and half the garlic. Leave to cool until lukewarm.
- Tip the flour and yeast into the large bowl of a stand mixer and mix together using the dough hook attachment. Gradually work in the melted butter and milk mixture. Once the dough begins to come together, add the salted milk, parsley and half the olives. Keep mixing for 6 mins using the dough hook, or turn out onto a lightly floured surface and knead by hand for 10 mins.
- Oil the bowl, add the dough, then rub oil over the top. Cover with a tea towel and leave in a warm place for at least 1 hr or until doubled in size.
- Meanwhile, heat the remaining butter in a small saucepan over a low heat, and add the remaining crushed garlic and remaining olives. Warm the garlic and olives through for a few minutes, then leave to cool.
- Once the dough has risen, turn it out onto a lightly floured work surface and gently punch it back. Divide it into seven pieces, between 130-140g each, and roll them into tight balls, tucking the edges underneath so the balls are perfectly smooth with the seams on the underside. Arrange in a 20-23cm round cake tin lined with baking parchment, ensuring the dough balls are equally spaced around the edge with one in the middle. Cover with a tea towel and leave to rise until roughly doubled in size again, about 20-30 mins.
- Heat the oven to 200C/180C fan/gas 6. Brush the dough with the garlic butter, avoiding the olives. Bake in the oven for 30-35 mins until golden brown on top and cooked through. Pour over the remaining garlic butter along with the olives. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 556 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 3.1 milligram of sodium
GARLIC OLIVE BUTTER
I think this is an easily adaptable recipe. You could use more or less olives, or you could do it by hand by mincing the garlic and finely chopping the olives. I got this from a Delallo Olive book, we can buy those locally by the pound. It suggests using some on grilled meat, baked fish or garlic bread. It freezes well.
Provided by Margie99
Categories Very Low Carbs
Time 10m
Yield 1 pound, 32 serving(s)
Number Of Ingredients 3
Steps:
- Place the garlic and butter in a food processor and blend until smooth. Remove the pits from the olives and add to the processor. Pulse until the ingredients are combined but there are still pieces of olives still visible.
- Put the butter onto a piece of wax paper and form into a log. You can put the log into plastic wrap and freeze. Cut off pieces as you need.
Nutrition Facts : Calories 107, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 132.2, Carbohydrate 0.4, Fiber 0.1, Protein 0.2
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