How to make it

  • Heat the olive oil in a small saucepan over low heat.
  • When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring, until the garlic becomes toasty brown and the anchovies dissolve, about 10 minutes.
  • Let cool completely.
  • Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed.
  • Transfer to a bowl and stir in the parsley.
  • Refrigerate until firm enough to shape into a log.
  • Put an 18-inch sheet of aluminum foil on your work surface.
  • Spoon the butter down the center of the foil into a log about 1 1/2 inches in diameter.
  • Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll.
  • Refrigerate for up to 1 week, or freeze for up to 6 months.

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