nutritional information

Per TEASPOON:

  • Calories: 27
  • Total Fat: 3 g
  • Saturated Fat: 1 g
  • Cholesterol: 6 mg
  • Sodium: 41 mg

Olive, Walnut and Rosemary Butter

Olive, Walnut and Rosemary Butter

Makes 1 3/4 cups

If you think buttered corn on the cob is a little taste of heaven, just wait till you spread those steamed, grilled or roasted ears with flavored butter. Also try it as a bread spread, a pasta sauce or a garnish for vegetables and potatoes.
  • 1 cup pitted kalamata olives, drained
  • ½ cup chopped toasted walnuts
  • 2 cloves garlic, chopped, (about 2 tsp.)
  • 1 Tbs. fresh rosemary, chopped
  • ¼ tsp. ground black pepper
  • 1 cup (2 sticks) salted butter, softened

1. Process olives, walnuts, garlic, rosemary and pepper in food processor until finely chopped. Add butter and pulse until combined. Chill 1/2 hour, or until firm enough to shape into a log.

2. Place butter mixture on sheet of plastic wrap. Shape into log, and roll up in plastic. Twist ends to seal. Chill until firm. Will keep in refrigerator up to 2 weeks, or in freezer for 6 months.

July 2006

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comments

Now we're talking! I love corn-on-the-cob, having grown up in North America. This looks great to serve to others, maybe better than my unsalted butter & Lemon-Pepper & ancho pepper dust. Thanks!

Elessar Tetramariner - 2009-12-08 13:07:19