Caper, Thyme, & Kalamata Olive Butter

Published 2nd December, 2019

Cuisine: Australian  

Preparation: 20 Mins   Cooking: 


  • 250gm Salted Butter
  • 2 tbls Baby Capers (whole)
  • 1 tbls Thyme, finely chopped
  • ⅓ Cup Kalamata Olives, pitted & chopped
  • ½ tsp Sea Salt
  • Cracked Black Pepper


  1. Allow the butter soften (room temperature is perfect)
  2. Combine the Softened butter, Baby Capers, Thyme, Sea Salt & Pepper in a mixing bowl. Mix ingredients together till combined & the butter is light and fluffy. Gently fold through Kalamata Olives
  3. On a sheet of baking paper shape the butter into a log, roll up paper and twist ends to secure. Refrigerate till the butter is firm, slice and serve


  1. This Butter is fantastic to have on hand to add extra flavour to grilled Steaks, Chicken or Seafood.
  2. Store in the fridge for 10 days or freeze for 2-3 months