Olive-and-Thyme Compound Butter
Serve this savory butter with grilled corn.
- Yield: Makes 1 stick (8 tablespoons)
Source: Martha Stewart Living, July 2005
- 1 tablespoon pine nuts
- 1 small garlic clove
- 2 tablespoons coarsely chopped pitted Kalamata olives
- 2 teaspoons fresh thyme leaves
- 1 stick (8 tablespoons) unsalted butter, softened, cut into small pieces
- 1/2 teaspoon coarse salt
Preheat oven to 350 degrees. Toast pine nuts on a baking sheet in oven until golden brown, 5 to 7 minutes. Let cool.
Pulse pine nuts, garlic, olives, and thyme in a food processor until just combined, about 5 seconds. Add butter and salt. Pulse until well blended.
Transfer butter mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter. Twist ends to close. Refrigerate until firm, up to 1 week.