Cooking Recipe Kalamata Olive Herb Butter

1/2 lb Unsalted butter

2 tb Dijon mustard or more to taste

1 Or 2 garlic cloves; pressed

3 tb Kalamata olives pitted and chopped

1 Sprig hyssop or thyme

1/2 ts Fresh rosemary

1/4 ts Fennel seed

Blend the butter, mustard and garlic until thoroughly
mixed and smooth. Add remaining ingredients and blend
to desired texture.

Alley writes: "If you can't find Kalamata olives, any
strongly flavored black olive will do. The finished
product is a piquant, delicious butter."

From Lynn Alley's "Herbs in Butter" article in "The
Herb Companion." April/May 1993, Vol. 5, No. 4. Pg.
48. Posted by Cathy Harned.