Best Black Olive Butter Spread Recipes

BLACK OLIVE BREAD SPREAD

Steps:

• Using a can opener, open the can of pitted olives partway. Holding the cover shut to keep the olives inside, drain all of the liquid into a sink. Remove the cover (or pull it back, but don't use your fingers) and empty the olives out into a bowl.
• You can skip this step if you want and just go to the next one; it's up to you. Anyway, on a plate or cutting board, begin cutting the olives into small slivers (they will make an "O" shape if you cut them properly). You will want to cut every olive in the can - this may take a little while! Each olive should make 3 or 4 slivers.
• Once you're done cutting all the olives, return them to the bowl. Using a dough blender, push down hard on the olives in the bowl to break them up into smaller bits. If you don't have a dough blender, you can use a large fork and press the prongs down against the olives instead. Don't pulverize the olives; you'll still want some pieces with a "C" shape.
• Now, add the Extra Virgin Olive Oil and stir the mixture thoroughly, so the oil covers most of the olives.
• Once the olives and oil are mixed, add the oregano, crushed red pepper, and garlic powder. Stir thoroughly so as the spices are evenly dispersed.
• You're done! Chill the mixture if you wish (it can last a while), or spoon on to freshly cut Italian bread and enjoy!

RADISH CANAPES WITH BLACK-OLIVE BUTTER

Steps:

• Mix olives, scallions, mint, and butter in a bowl. Season with pepper. Spread olive butter onto each baguette slice. Thinly slice radishes. Layer 2 or 3 slices on top of each canape.

BLACK OLIVE SPREAD

Steps:

• Combine all of the ingredients in a food processor and, pulsing the machine on and off, process until they are just pureed. The spread should retain a bit of texture. Store, covered, in the refrigerator, up to a week.

BLACK OLIVE SPREAD

Steps:

• Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

BLACK OLIVE BUTTER SPREAD

Steps:

• 1. Place ingredients in a food processor and pulse until well blended.
• 2. Wrap butter in plastic wrap and store in freezer until hard.
• 3. Cut into 1/2 inch slices. Rewrap remaining butter in plastic wrap and store in refrigerator or freezer.

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.

OLIVE BUTTER

Steps:

• Puree olives in food processor or mince very fine by hand.
• Place all ingredients in food processor and process until blended, or mix all ingredients in mixing bowl with rubber spatula. Shape into 1-1/2-inch-wide log in piece of waxed paper or plastic wrap and refrigerate until firm enough to slice, or transfer butter to small serving bowl.

GARLIC AND OLIVE BUTTER

Steps:

• Place the garlic in a food processor and process until chopped. Add the softened butter and process until smooth. Add the olives to the food processor and pulse them into the mixture until they are just barely combined. Roll garlic olive butter into logs using double layers of plastic food wrap. Store butter logs in the freezer. Cut off discs to top grilled chicken or broiled fish.
• For Garlic Olive Bread: Soften 1/4 pound of butter to make 1 loaf of garlic olive bread. Toast a split loaf of bread under hot broiler. Spread with softened garlic olive butter on each half of bread. Sprinkle bread with a little grated cheese and return bread to broiler to melt butter and cheese. Slice and serve.