Olive Butter is the perfect 5-minute appetizer; serve it on warm baguette slices or warm pita slices.
Before we get to this quick, easy, and scrumptious appetizer – I have a question for y’all!
I’m headed to Asheville later this week and need YOUR help! Have you been?! Do you live there?! I want to know all of your favorite food/wine/beer/local places that I NEEEED to check out. Because I hear that Asheville has a kickin’ food scene, and I am SO excited for it.
I figure I can get back to working out and *trying* to not
stuff my face gracefully eat all the time (food blogger problems, amiright?) after I return from what’s bound to be an epic food-cation.
Ok – thanks in advance for leaving me comments/posts/whatever form you wanna use to help me out! Now back to this….
Olive Butter?! You may be saying. Olive Butter is going to be your next go-to quick appetizer for those moments when you just need a little something to liven up that bread you’ve got sitting around. Don’t ever have bread just sitting around, because, what is leftover bread? Yeah, I don’t know either, but just imagine…
Imagine whipping up some Olive Butter for it. Or imagine getting a brand new baguette, tossing it in the oven to warm, slicing it up, and spreading on some Olive Butter…
A little over a year ago, the BF (also the new hand model ^^^) and I went to Charlotte to see Ben Folds and the Charlotte Orchestra. Of course before heading to the concert, we needed to (hopefully) discover an amazing restaurant.
Well, what we found was pretty good, but not super noteworthy. The conversation that followed about a year later went something like this:
BF: “Do you remember that restaurant we went to before the Ben Folds concert…?”
BF: “The one with the really obnoxious waiter?”
Me: “Ooooh, yes.”
BF: “Well, will you try to make the olive butter they had?!”
So this my friends is what came out of that restaurant experience – Olive Butter. Neither of us totally remembered what was or was not in their Olive Butter (well, besides the obvious, olives and butter), so we did what we do best and made our own!
Please note that although the waiter was very obnoxious, we are nice people and went along with his talkative and overbearing ways; no waiters were harmed in the consumption of dinner.
So…. find your food processor (I have a mini food processor, which works perfectly and I loooove it). If you don’t have a mini or regular sized one, try a blender, a Magic Bullet, or anything blend worthy – it definitely doesn’t have to be perfect, just blended!
- 1 stick unsalted butter, room temperature
- 1 garlic clove, roughly chopped
- 1/3 cup heaping kalamata olives, pitted
- 1/8 teaspoon salt, or to taste
- Pepper to taste
- Add all ingredients to food processor.
- Puree until garlic and olives are mixed into butter at the desired texture.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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