Garlic And Olive Butter Recipes

GARLIC BUTTER

Steps:

• In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

KALAMATA OLIVE AND GARLIC BUTTER

Steps:

• In a medium-size bowl, whip 1/2 cup unsalted butter (room temperature) until fluffy.
• Combine the softened butter and other ingredients together until they are completely blended.
• For the flavor to better penetrate the butter, allow it to stand at cool room temperature for a few hours before refrigerating.
• Compound butters may be stored in freezer, tightly wrapped. Use a sharp knife dipped in hot water for cutting the frozen butter.

BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)

Steps:

• Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
• Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.
• Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a tootsie roll. Refrigerate for up to one week, or freeze for up to six months.

ANYTIME GARLIC BUTTER

Steps:

• In a small bowl melt butter in microwave.
• Using a garlic press, or food processor, mince and pulp garlic.
• You can use more or less garlic according to taste.
• Combine melted butter, basil, orgegano, and garlic.
• Whisk in 1/3 cup olive oil.
• Brush or spoon on to your favorite bread, bake to re-heat bread.
• ENJOY!

GARLIC OLIVE BUTTER

Steps:

• Place the garlic and butter in a food processor and blend until smooth. Remove the pits from the olives and add to the processor. Pulse until the ingredients are combined but there are still pieces of olives still visible.
• Put the butter onto a piece of wax paper and form into a log. You can put the log into plastic wrap and freeze. Cut off pieces as you need.