New This Month

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


  1. Preheat oven to 350 degrees. Toast pine nuts on a baking sheet in oven until golden brown, 5 to 7 minutes. Let cool.

  2. 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.

  3. 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.

Cook's Notes

For corn: Remove husks and silk; discard. Brush cobs with olive oil. Season with salt. Arrange cobs on grill, parallel with the grates. Grill cobs over medium-high heat, turning occasionally, until slightly charred and kernels are tender, about 15 minutes total.

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