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Red Pepper and Olive Compound Butter

Try this on any meat as an added punch to your dish, or use it on a toasted slice of fresh bread. How special is that?

Servings 1 roll
Author Mary Papoulias-Platis

Ingredients

  • 8 oz. butter, diced
  • 2 tablespoon finely minced roasted red peppers
  • 2 tablespoons fresh oregano leaves, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry white wine
  • 1 tablespoon Kalamata olives, minced

Instructions

  1. Combine all the ingredients in a food processor until smooth. Roll the butter in a plastic wrap to form a 1x3 inch cylinder. Refrigerate.