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Black Olive Peruvian Pepper Butter

Serve with crusty French or Italian bread.
Prep Time 15 minutes
Total Time 15 minutes
Course Condiment
Servings 0.5 cup

Ingredients
  

  • 10 oil-cured pitted black olives, minced
  • 10 Sweety Drops Peruvian Peppers, cut in half, seeds removed, minced
  • 1/2 cup Kerrygold Butter, softened
  • Garnish: oil-cured black olive slices and Peruvian peppers

Instructions
 

  • Place butter in a mixing bowl.
  • Add black olives and peppers. Stir with a wooden spoon (use the back of the spoon to mash the olives and peppers into the butter) until all ingredients are well combined.
  • Place butter on a piece of waxed paper. Roll the butter into a cylinder shape using the waxed paper to help mold the butter. Fold in ends of waxed paper to cover the butter. Place the butter cylinder wrapped in waxed paper into a plastic bag. Seal bag and place in freezer. Freeze for 3 hours or longer.
  • To serve, take the butter out of the waxed paper and place on cutting board. Run blade of sharp knife until very hot tap water. Cut slices of butter from the cylinder and place on serving plate. Garnish with slices of black olives and Peruvian peppers cut in half and seeds removed.