A rich, aromatic butter combining the fresh herbal character of olive herb and fennel with the anise, clove and rosemary notes of Opius Albedo.

Makes: approximately 280 g

Preparation: 10 minutes

Chilling: 1 hour

Ingredients:

• 250 g unsalted butter, softened
  
• 30 ml Opius Albedo
  
• 2 sprigs olive herb, finely chopped
  
• 1 sprig fresh fennel fronds, finely chopped
  
• A pinch of fleur de sel
  
• A pinch of cayenne pepper

1. Let the butter soften at room temperature until it is pliable but not melted.
   
2. Place the butter in a mixing bowl and beat for one to two minutes until smooth and lightly aerated.
   
3. Gradually add the Opius Albedo while continuing to mix. Add it a little at a time so it emulsifies evenly into the butter.
   
4. Fold in the finely chopped olive herb and fennel fronds.
   
5. Season with fleur de sel and a small pinch of cayenne pepper. Mix until everything is evenly distributed.
   
6. Spoon the butter into a serving dish or shape it into a log using baking paper.
   
7. Refrigerate for at least one hour to allow it to firm up and let the flavours develop.
   
8. Remove from the refrigerator 10–15 minutes before serving.
   

Serving suggestion: Serve with warm sourdough bread, grilled vegetables, roasted potatoes or fish.

Storage: Keep covered in the refrigerator for up to five days.