Sun-Dried Tomato and Black Olive Butter

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- 100 grams slightly salted butter, softened
- 50 grams sun-dried tomatoes, chopped
- 15 grams
- 1 tbsp Premium Chives
- 25 gal Noels Stoneless Black Olives in Brine , finely chopped
- Sea Salt to taste
- Black Peppercorns , freshly ground - to taste


Mix the butter with the rest of the ingredients.

Spoon on to a sheet of cling-film or non-stick baking parchment, shape into a roll and wrap up tightly. Chill until firm.


Adds colour and flavour to barbecued chicken and steaks. Wonderful cut into thin slices and served on top of any barbecued meats or vegetables, especially corn on the cob or baked potatoes.

Products used in this recipe: