Olive Butter

Ingredients

• 60 g black olives (pitted)
• 1 tbsp freshly chopped herbs (e.g., thyme and rosemary)
• 250 g butter
• Lemon juice
• Sea salt
• pepper (from grinder)

Instructions

1. 1.

   Finely chop the olives. Wash the herbs, pluck leaves or needles and finely cut them. Whisk the butter with a hand mixer until fluffy.

2. 2.

   Fold in the olives and herbs, then season with a splash of lemon juice, a pinch of sea salt and pepper.

3. 3.

   Transfer the olive butter to small bowls, smooth it out and refrigerate for 1–2 hours until firm. Serve chilled as a picnic or grilling accompaniment.