Title: Kalamata olive herb butter
 Categories: Spreads, Seasonings
      Yield: 1 Batch
 
    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.