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Mediterranean Butter Recipe


2010 Mediterranean Butter on Bread (c) by Carroll Pellegrinelli

Mediterranean Butter on Bread

2010 Mediterranean Butter on Bread (c) by Carroll Pellegrinelli
Thanks to Aileen for this recipe for Mediterranean Butter. It makes any bread taste freshly baked.

Warning! Don't begin your meal with this bread and a salad. No one will want to eat the entree.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: Enough for 20 pieces of bread


  • 6 tablespoons pine nuts, lightly toasted and coarsely chopped
  • 1 cup butter, softened
  • 1/2 teaspoon garlic powder*
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chopped and pitted kalamata olives
  • 2 tablespoons chopped fresh parsley


Mix all ingredients together. Spread on a loaf of sliced Italian bread and toast in oven. Serve warm from oven.

Notes in the Margin:

Aileen usually freezes half of this recipe in a sealed bag for later. For optimum freshness, use from the freezer within 3 months. Only store in the refrigerator for a week.

*You may substitute 4 teaspoons of chopped garlic (4 whole cloves) for garlic powder.

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