Quick and Easy October 31, 1975 Roasted capsicum and olive butter Serves 6 Cook 5M Women's Weekly Food Previous Next Print Ingredients 1 tablespoon seeded black olives 80g softened butter 1 tablespoon finely chopped roasted red capsicum 1 tablespoon finely chopped fresh oregano Method 1.Finely chop olives; combine in small bowl with butter, capsicum and oregano. 2.Place on piece of plastic wrap; shape into 6cm log, wrap tightly. 3.Freeze until firm; remove 15 minutes before serving.
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