50 gms, light, no salt butter at ROOM temperature
1/2 tsp, dried, crushed
1.5 tbsp, black / green, well rinsed and finely chopped
5 - 10 minutes
10 - 15 minutes
Make sure the butter is at room temperature, as it would be easier to whisk it well. Do not microwave the butter or put it in warm water. That would ruin the texture.
To make GARLIC PARSLEY BUTTER, whisk the butter with crushed dried parsley, garlic powder and salt. Refrigerate before serving so that it sets well and isn't too soft.
To make CHOPPED OLIVES BUTTER, soak the olives(either in brine or oil) in water for 10 - 15 minutes to get rid of all the excess salt. Drain and finely chop. Whisk the butter with the finely chopped olives and salt. Refrigerate before serving so that it sets and isn't too soft.