Just a few minutes to make this Rosemary and Olive Tapenade Compound Butter packed full of flavor! Use it to enhance your party appetizer spread or as an addition to your meal.
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Flavored butter is a magical thing. I got hooked on it when a local restaurant started serving tomato butter with their homemade bread. The flavored butter just took it to a whole other level! Now I love to make compound butters for my breads, whether an appetizer or with a meal. It literally takes just a couple minutes to make Rosemary and Olive Tapenade Compound Butter.
A small food processor is PERFECT for a job like this! It is a cute mini version of the real thing that I use for smaller projects such as these compound butters, grinding graham crackers, and similar tasks. This link will take you to said adorable mini food processor. You can also use a standard food processor to make this Rosemary and Olive Tapenade Compound Butter or mix all the ingredients by hand in a small bowl.
I love making compound butters for holidays like Thanksgiving, Christmas, and Easter. They are also a fun addition to dinner parties and gatherings. Check out our other flavored butter recipes here and make a compound butter bar where your guests can choose different flavors! The butters are easy to make in advance and can be kept in the refrigerator or freezer to be used as needed.
Not only is this gluten free (GF) Rosemary and Olive Tapenade Compound Butter great on bread, but you can use it in other recipes, too! Spread some on top of your chicken to bake, or put a dollop on top of your steak. It is a great condiment to use for low carb and keto recipes. You can also mix it into some pasta for a flavored butter pasta.
- 1 stick unsalted butter softened (1/4 lb, 1/2 cup)
- 2 Tablespoons olive tapenade
- 1 teaspoon fresh rosemary chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- Add the softened butter, olive tapenade, rosemary, and salt to a food processor. Pulse briefly until all ingredients are incorporated. Season to taste with additional tapenade, rosemary, or salt as desired. The flavors will continue to meld as the butter sits or chills.
- Chill the butter, if desired, either in a small bowl or by placing the butter on a piece of parchment paper. Make a round butter log by placing the butter lengthwise on parchment paper, and fold the parchment over the butter lengthwise so it is covered. Then use a cutting board, plate, or another flat object pushed against the butter but on top of the parchment paper at the open end where the two pieces of parchment are. Push the object toward the butter (into the parchment) and it will squeeze into a tube shape. Finish wrapping the parchment around the butter lengthwise and twist the ends. Refrigerate and slice into coins when solid. You can also skip the refrigeration and serve the warm, soft butter in a bowl for easy spreading.