Reviews
Add Rating & Review
Back to Olive-and-Thyme Compound Butter
All Reviews for Olive-and-Thyme Compound Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Olive-and-Thyme Compound Butter
Recipe Summary
Yield: Makes 1 stick (8 tablespoons)
Ingredients
Ingredient Checklist
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
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.
Gallery
Olive-and-Thyme Compound Butter
Recipe Summary
Yield: Makes 1 stick (8 tablespoons)
Gallery
Olive-and-Thyme Compound Butter
Olive-and-Thyme Compound Butter
Olive-and-Thyme Compound Butter
Recipe Summary
Yield: Makes 1 stick (8 tablespoons)
Recipe Summary
Yield: Makes 1 stick (8 tablespoons)
Yield: Makes 1 stick (8 tablespoons)
Makes 1 stick (8 tablespoons)
Ingredients
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
- 1/2 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.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Olive-and-Thyme Compound Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Olive-and-Thyme Compound Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
