Caper, Tomato, and Olive Butter

Name: Caper, Tomato, and Olive Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 fillets anchovy fillets; 59 milliliters bottled capers; 2 Tbsps dried tomatoes packed in oil (including a little bit of oil); 1 Tbsp minced garlic; 59 milliliters pitted kalamata olives; 1 Tbsp chopped fresh oregano leaves; 1 Tbsp grated parmesan cheese; 118 milliliters unsalted butter, softened

Caper, Tomato, and Olive Butter is a gluten free, primal, and pescatarian recipe with 4 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 240 calories, 2g of protein, and 25g of fat. It works well as a side dish. Head to the store and pick up butter, bottled capers, oregano leaves, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a food processor, whirl together butter, garlic, and anchovies until smooth.

Ingredients you will need

Anchovies

Butter

Garlic

Equipment you will use

Food Processor

Add remaining ingredients and pulse 3 times (you want the ingredients to be coated in butter but still in large chunks).

Ingredients you will need

Butter

Lay a piece of plastic wrap on a work surface. Using a rubber spatula, scrape butter lengthwise onto the plastic. Lift the top edge of the plastic up and over the butter to meet the bottom edge of the plastic.

Ingredients you will need

Butter

Wrap