FROM CHEF/OWNER JEAN FRANCOIS METEIGNER LA CACHETTE LOS ANGELES, CA:
1/2 cup unsalted butter (1 stick)
2 tablespoons finely chopped black olives
1 1/2 teaspoons chopped fresh rosemary, sautéed
1 teaspoon chopped garlic
1 teaspoon ground black pepper
Allow butter to soften. Sauté the rosemary for 15 seconds in a dab of butter; remove and let cool. Mix all ingredients with a wire whisk until well combined. Fill the Butter Bell crock with the mixture and serve with French baguettes or freshly baked sourdough rolls.