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Rosemary Olive Compound Butter

September 23, 2012

rosemary sprigs

As the nights cool off and the days become ever shorter we’ve been pruning back our herbs to allow them to harden off before the first frost hits. Which has left us with the delightful byproducts of wonderfully smelling hands and more herbs around the house than we can cook with. Enter compound butters. Compound butter have become my favorite way of preserving today’s herbs for the dark days of winter that lie ahead. They take practically no effort, store wonderfully, and cut down drastically on the number of those little packages of fresh herbs we have to  buy in the winter – which are really quite expensive and we never seem to use fully before they go bad. So far this year we’ve made sage butter, thyme butter, italian herb butter, random mixed herb butter, and this olive rosemary butter. We can’t wait to float thin slices of this atop potato leek soup or to use it as the flavor base in a white bean gratin after that frost hits!

rosemary olive compound butter wrapped uprosemary olive compound butter

Rosemary Olive Compound Butter

Ingredients

1/4 cup (half of one stick) butter, room temperature

1/2 cup pitted olives, finely chopped

1 Tbs. minced rosemary

Preparation

Combine ingredients thoroughly on a sheet of parchment paper, then gather the butter into a large mound and roll gently in the parchment until you form a tube about the thickness of a stick of butter. Cut off any excess parchment, then twist the ends to seal. Freeze until ready to use.

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