Garlic Butter

• 1/2 head of Garlic, about 8-12 cloves
• 1/2 pound unsalted butter, room temperature
• 2-3 tbsp chopped fresh oregano
• 1-2 tbsp chopped fresh thyme (all stems removed)
• 1/4 -1/2 cup chopped fresh basil
• 1/3 - 1/2 cup extra virgin olive oil
• 2 tbsp freshly ground black pepper
• 1/8 tsp ground cayenne (red pepper)
• 1½ tsp salt

Peel the cloves of garlic, remove stems, and chop coarsely, into about 4-8 pieces per clove. Put into a small food processor with the oregano, thyme, and basil. Process until the garlic has been finely chopped and then add one stick (1/2 cup or 1/4 lb.) butter and blend until smooth. Add pepper and salt and the remaining butter and blend. Lastly add olive oil, to make the butter easier to spread and for flavor. If you want the butter to be softer add more olive oil.

*Note: The proportions of the herbs can be varied to taste. You may want to omit the basil in one batch and the thyme and oregano in another. Never substitute dried herbs-it is better to leave them out if you do not have fresh. If you use salted butter, omit the salt.

Store in a jar in the refrigerator. Mark the expiration date of the butter on the jar.