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Mediterranean Olive, Tomato & Garlic Compound Butter Recipe
This Low-Carb, Gluten-Free Olive, Tomato & Garlic Butter Recipe is the Mediterranean variation you’ve been waiting for. Easy to make and easy to keep handy for every situation. Use it on lamb, beef, pork and fish. Have it ready for every Mediterranean side dish recipe. Another go-to all-year-round compound butter recipe. If you’re on a fat fast, it’s a quick easy way to add fat to any meal.
- Yield: 8 1x
- Category: Low-Carb, Gluten-Free, Ketogenic, Fat Fast
Ingredients
Units
Scale
- 1 stick (8 Tablespoons), grass-fed butter, room temperature, unsalted
- 3 cloves garlic, peeled and crushed
- 8 kalamata an/or green olives, pitted, chopped
- 1 ounce sun-dried tomatoes, oil-packed, 3 pieces drained and finely chopped
Instructions
- Soften the butter with a spoon in a bowl.
- Add the garlic, black olives and sun-dried tomatoes and mix well.
- Place on plastic wrap (cling film), and shape the butter into a log.
- Place the butter log in the refrigerator to firm and slice for use when required.
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 102
- Sugar: 1g
- Sodium: 2mg
- Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 31mg
