Caper, Tomato, And Olive Butter – a delicious recipe with unsalted butter, garlic, anchovy, tomatoes, olives, bottled capers. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a food processor, whirl together butter, garlic, and anchovies until smooth. Add remaining ingredients and pulse 3 times (you want the ingredients to be coated in butter but still in large chunks).
2
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. Roll butter toward you, evening it out into a log about 4 in. long. Twist ends of the plastic to seal. Chill until firm, about 30 minutes.
3
Remove plastic wrap and slice off 1/4 in. portions (about 1 tbsp.) to serve over grilled steaks.
4
Make Ahead: Up to 1 week (keep chilled), or up to 1 month (keep frozen, wrapped in several layers of plastic).
5
Note: Nutritional analysis is per tbsp.
236
kcal
Calories
24
g
Fat
5
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup unsalted butter, softened, 1 tablespoon minced garlic, 3 anchovy fillets, 2 tablespoons dried tomatoes packed in oil (including a little bit of oil), and more.
Yes, Caper, Tomato, And Olive Butter falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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