Olive Butter

Ingredients:

• 1/4 cup pitted oil-cured olives
• 1/2 cup unsalted butter, room temperature
• 1 1/2 teaspoons capers
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon anchovy paste
• salt & freshly ground black pepper

Steps:

1. Puree olives in food processor or mince very fine by hand.
2. 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.