Tomatoes – Olives – Butter

Ingredients for 12 servings:

• 250 g butter
• 60 g olives, black, pitted
• 60 g dried tomatoes
• 2 tbsp thyme leaves
• Salt
• 1 tsp pepper, black, ground.
• Thyme, for rolling

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Cream the butter until white and fluffy. Finely chop the olives and tomatoes. Add to the butter along with the thyme. Add the salt and pepper and mix everything well into the butter. Pour the butter mixture onto a rectangular piece of aluminum foil (30x20cm) and shape it into a roll. Chill the butter for at least 2 hours. Before serving, remove the aluminum foil and roll the butter roll in chopped thyme. The tomato and olive butter is ideal for freezing. It retains its intense, fresh flavor and can be added to grilled food even from frozen. It tastes particularly good with dark meat such as lamb.