Moldovan Black Butter

Moldovan Black Butter Recipe | Butter and Black Olive Spread

Region / culture: Moldova | Preparation time: 6 hours | Servings: 4

Introduction

Moldovan Black Butter is a unique and flavorful spread made with butter and black olives. This recipe is a popular dish in Moldova and is often enjoyed as a snack or appetizer.

History

The origins of Moldovan Black Butter can be traced back to traditional Moldovan cuisine, where olives are not commonly grown. However, the recipe has been adapted to include black olives, which add a rich and savory flavor to the butter.

Ingredients

7 oz / 200 g of butter
7 oz / 200 g of black olives

How to prepare

Remove the pits from the olives and soak them in warm water for 5 – 6 hours.
Drain the olives thoroughly, strain them, and then combine with butter.
Serve by spreading the mixture on rye crisp bread.

Variations

Add herbs or spices to the butter and olive mixture for added flavor.
Use different types of olives for a unique twist on the recipe.

Cooking Tips & Tricks

Make sure to soak the olives in warm water to remove any excess saltiness.

- Use high-quality butter for the best flavor.

- Experiment with different types of olives for a unique twist on the recipe.

Serving Suggestions

Serve Moldovan Black Butter on rye crisp bread or crackers for a delicious snack or appetizer.

Cooking Techniques

Soak the olives in warm water to remove excess saltiness.

- Combine the olives and butter in a food processor for a smooth consistency.

Ingredient Substitutions

Use margarine as a substitute for butter.

- Use green olives as a substitute for black olives.

Make Ahead Tips

Moldovan Black Butter can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve Moldovan Black Butter in a small dish with a spreader for easy serving.

Pairing Recommendations

Pair Moldovan Black Butter with a glass of red wine for a delicious and sophisticated snack.

Storage and Reheating Instructions

Store Moldovan Black Butter in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Moldovan Black Butter contains approximately 200 calories.

Carbohydrates

Each serving of Moldovan Black Butter contains approximately 1 gram of carbohydrates.

Fats

Each serving of Moldovan Black Butter contains approximately 22 grams of fat.

Proteins

Each serving of Moldovan Black Butter contains approximately 1 gram of protein.

Vitamins and minerals

Black olives are a good source of vitamin E, iron, and calcium.

Alergens

This recipe contains dairy (butter) and may not be suitable for those with dairy allergies.

Summary

Moldovan Black Butter is a high-fat spread that is best enjoyed in moderation due to its calorie content.

Summary

Moldovan Black Butter is a unique and flavorful spread made with butter and black olives. Enjoy this delicious dish as a snack or appetizer with rye crisp bread or crackers.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Moldovan Black Butter. It was a warm summer day, and I was visiting my friend Maria in her quaint little village nestled in the hills of Moldova. Maria was known for her culinary skills, and she had promised to teach me one of her most coveted recipes.

As we gathered our ingredients and utensils, Maria began to regale me with the story of how she had learned to make Moldovan Black Butter from her own grandmother. It was a recipe that had been passed down through the generations, and Maria was proud to carry on the tradition.

The first step in making Moldovan Black Butter was to gather fresh cream from the cows grazing in the meadows surrounding the village. Maria showed me how to carefully skim the cream from the top of the milk, ensuring that only the richest and creamiest part was used for the recipe.

Next, we heated the cream in a large pot over a low flame, stirring constantly to prevent it from scorching. Maria explained that this was the most crucial part of the process, as the cream needed to be heated slowly and evenly in order to achieve the perfect consistency.

Once the cream had reached the desired temperature, Maria added a pinch of salt and a dollop of honey, stirring gently to incorporate the ingredients. She then sprinkled in a handful of toasted walnuts, which added a delicious crunch to the butter.

As the mixture simmered on the stove, Maria shared with me the importance of patience in cooking. She explained that Moldovan Black Butter required a great deal of time and attention to detail, but the end result was well worth the effort.

After several hours of simmering, the butter began to darken and thicken, releasing a rich, nutty aroma that filled the kitchen. Maria carefully ladled the butter into small jars, sealing them tightly with wax to preserve the flavors.

Finally, it was time to taste the fruits of our labor. Maria spread a generous dollop of Moldovan Black Butter onto a slice of fresh-baked bread, handing it to me with a smile. As I took my first bite, I was overwhelmed by the creamy texture and complex flavors of the butter. It was unlike anything I had ever tasted before, and I knew that I had stumbled upon a truly special recipe.

From that day on, Moldovan Black Butter became a staple in my own kitchen. I shared the recipe with my friends and family, passing down the tradition just as Maria had done for me. The recipe may have originated in a small village in Moldova, but its flavors and aromas have traveled far and wide, bringing joy and warmth to all who taste it.

As I sit here in my own kitchen, preparing a fresh batch of Moldovan Black Butter, I can't help but feel grateful for the day I stumbled upon this recipe. It has brought me closer to my heritage and to the memories of my dear friend Maria, whose culinary wisdom continues to inspire me every day.