Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         unsalted butter
   2      tablespoons   Dijon mustard -- - or more to taste
   1                    garlic cloves -- pressed (1 to 2)
   3      tablespoons   kalamata olives -- - pitted and
                        -- chopped
   1      sprig         hyssop or thyme
     1/2  teaspoon      fresh rosemary
     1/4  teaspoon      fennel seed

Preparation:

Blend the butter, mustard and garlic until thoroughly mixed and smooth. Add remaining ingredients and blend to desired texture. Alley writes: "If you can't find Kalamata olives, any strongly flavored black olive will do. The finished product is a piquant, delicious butter." From Lynn Alley's "Herbs in Butter" article in "The Herb Companion." April/May 1993, Vol. 5, No. 4. Pg. 4