Garlic Olive Butter Recipes

GARLIC AND OLIVE BUTTER

Steps:

• Place the garlic in a food processor and process until chopped. Add the softened butter and process until smooth. Add the olives to the food processor and pulse them into the mixture until they are just barely combined. Roll garlic olive butter into logs using double layers of plastic food wrap. Store butter logs in the freezer. Cut off discs to top grilled chicken or broiled fish.
• For Garlic Olive Bread: Soften 1/4 pound of butter to make 1 loaf of garlic olive bread. Toast a split loaf of bread under hot broiler. Spread with softened garlic olive butter on each half of bread. Sprinkle bread with a little grated cheese and return bread to broiler to melt butter and cheese. Slice and serve.

ANYTIME GARLIC BUTTER

Steps:

• In a small bowl melt butter in microwave.
• Using a garlic press, or food processor, mince and pulp garlic.
• You can use more or less garlic according to taste.
• Combine melted butter, basil, orgegano, and garlic.
• Whisk in 1/3 cup olive oil.
• Brush or spoon on to your favorite bread, bake to re-heat bread.
• ENJOY!

GARLIC BUTTER SAUCE II

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.

GARLIC & BLACK OLIVE SHARING BREAD

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.

BAKED GARLIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan.
• Bake for 30 minutes, or until the garlic is soft.

GARLIC OLIVE BUTTER

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.