Olivebutter 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.

OLIVE BUTTER

Steps:

• Puree olives in food processor or mince very fine by hand.
• Place all ingredients in food processor and process until blended, or mix all ingredients in mixing bowl with rubber spatula. Shape into 1-1/2-inch-wide log in piece of waxed paper or plastic wrap and refrigerate until firm enough to slice, or transfer butter to small serving bowl.

OLIVE BUTTER

Steps:

• * Use the following "Take a Tip From Me on Breads" as the base for this variation. When you come home from the market, slice your loaf of French or Italian bread on the bias, leaving about 1/2 inch attached at the base. Spread with any of the following mixtures and pop into the freezer. When you're ready to serve, just slice off as many pieces as desired, wrap in foil, and warm in the oven. Cream together 1/4 cup butter or margarine with 1/2 cup chopped pimiento stuffed green olives, 1/2 teaspoon garlic powder, and 1/4 cup olive oil, a sprinkle of salt, and freshly ground pepper.

GREEN OLIVE SPREAD

Steps:

• Let cream cheese come to room temperature.
• Mix olives and cream cheese together.
• Chill for two hours minimum.
• Serve with crackers, pita chips, whatever you like!

FISH WITH SIZZLING OLIVE BUTTER

Steps:

• Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
• Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
• Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
• Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.

OLIVE-BUTTER BREAD

Steps:

• Heat oven to 350° F. Slice French bread diagonally and place on heavy duty foil to cover. Place softened butter or margarine in saucepan add remainder of ingredients. Bring to boil. Remove from heat and cool. Spread over slices of bread. Bring foil together to seal and place in oven for 30 minutes.