Sunday, 16 January 2011

In the Kitchen: Black Olive Butter a l'Affriolé

All week I have been engaged in obsessive thinking about my recent dining experience at the l'Affriolé French Bistro.

Specifically, I was mentally savoring the taste of the black olive butter that came with the freshly baked bread. The moment I saw organic butter in the super market, my desire to make it peaked! 

1/8 c. black olives, chopped
1/4 c. salted butter
Baguette slices

First, seed the black olives and chop coarsely
(about 8-10 pieces to equal 1/8 c. full). 

 In a smal bowl, with a 1/2 c. capacity, assemble 1/4 c. softened butter
with the chopped olives.

 Mix with a fork.

 Transfer olive-butter mixture into a small ramekin, level the top 
and refrigerate for about 5 minutes.

 In the meantime, slice some pieces from the baguette 
and toast at broil temperatures for 1 1/2 minutes or so.
Plate your olive butter with your bread pieces.

 This was my dinner last night:
Black Olive Butter with toasted baguette slices
Tomato-Avocado Salad with vinegar (ACV) and oil (EVOO)
Dynamic Trio beverage (freshly juiced green apple, broccoli, carrots)

It turned out perfect! 

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