Food & Cooking Recipes Lunch Recipes Olive-and-Thyme Compound Butter Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 stick (8 tablespoons) Serve this savory butter with grilled corn. Ingredients 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 ½ teaspoon coarse salt Directions 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. Cook's Notes For corn: Remove husksand silk; discard. Brush cobs with olive oil. Seasonwith salt. Arrange cobs ongrill, parallel with the grates.Grill cobs over medium-high heat, turning occasionally, until slightly charredand kernels are tender, about 15 minutes total. Rate it Print