Olive-and-Thyme Compound Butter

Makes 1 stick (8 tablespoons)

Serve this savory butter with grilled corn.


  • 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


  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 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.

Related Articles