Olive Butter

 Olive butter - Tuks Kitchen

Olive butter – Tuks Kitchen

The last two weeks of holiday feel like it was a month, and I mean that in the best way possible. We have seen so many of our dear, dear friends during our wedding and the days before and after that. We have had the most amazing day we could have wished for. The wedding cake actually turned out well (more on that later ;)) and I canโ€™t believe how much effort our friends put into all of their speeches, fun quiz, cards and presents. It feels like we were bathed in love, and to be honest, I am happy to bask in it a little longer.

Talking about friends, they are just the best to have. Not only to have special moments with (although they are pretty unmissable there), but also to share everyday things like a meal. This recipe for olive butter is perfect for that. In our case we were lucky enough to have good friends make it for us ๐Ÿ™‚ Enjoy and yes, do make this for the people special to you. ๐Ÿ™‚

Olive Butter


  • 100 grams of finely chopped, good quality (juicy) black olives (I used kalamata olives on oil)
  • 1 teaspoon of finely chopped fresh thyme (or sage)
  • 250 grams of (unsalted) butter, softened by keeping it in room temperature for around an hour
  • 4 pinches of salt (adapt on the saltiness of your olives)


  1. Mix all ingredients together in a large bowl. Spread the butter out in a little long-shaped form on a piece of clingfilm, roll this up and refrigerate until firm.
  2. Slice the bujtter in slices and serve with either potatoes, pasta, steak or freshly baked bread. Enjoy!

Truffle & Herbed Butter

There are times to give in, and now that I am living in German, I am completely fine with admitting that there is no way I will ever bake bread that is as nice as those for sale on possibly every corner. Plus, there is something about making bread that leaves me puzzled every time I am trying (even my Olive Breadย sometimes decides to let me down).
I suppose the comfort is in the fact that I get to eat it all (and yes I am looking very content and smug while typing that:)).
Having said that, it becomes all the more important to decorate all this bread. Either with cheese (yes, yes I know I’m like a broken record) or butter. Loads of butter!

Inspired by some really nice olive butter (!) at good friends of ours, I decided to make these two butters. Preferrably spread out generously on good bread (or simply on top of a plate of hot pasta or a grilled steak or portobello mushroom).

Have a nice weekend!

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