Spiced Butter Variations

Preparation Time:
10 mins
Baking Time:
10 people


For the Asian Herb Butter
For the Mediterranean Olive Butter
For the Orange Butter


Asian Herb Butter


Peel the ginger and chop finely. Wash the coriander leaves and pat dry.

The Spices

Heat up a large frying pan and add coriander seeds and peppercorns. Dry-fry on medium heat. Leave to cool, then crush roughly. Chop the coriander leaves finely.

The Butter

Mix ginger and crushed spices and coriander with the Oldenburger Butter, and season with salt. Form a roll and refrigerate.

The Final Touch

Cut in thick slices and serve with a roast or freshly baked bread.

Mediterranean Olive Butter

Prepare the Spices

Chop the olives, capers and tomatoes very finely.

The Butter

Mix chopped olives, capers and tomatoes with the Oldenburger Butter and season with salt. Form in a roll and refrigerate.

The Final Touch

Serve with fresh baked bread.

Orange Butter


Peel garlic clove. Wash the orange in very warm water.

The Spices

Sprinkle the garlic clove with salt and crush finely, using a fork. Grate the orange zest.

The Butter

Mix the garlic pureĢe with the orange zest, then mix with the butter, parsley and pink peppercorns. Form a roll and chill.

The Final Touch

Cut in slices and serve the butter with freshly baked bread rolls.

Tips from Chefs to Chefs

01. Herb butter is best prepared at room temperature. Herbs and spices blend in well and salt grains are perfectly solved. The butter will get nice and fluffy as you whisk in some air. When thoroughly mixed fill the butter in a box or in small portions and refrigerate.

02. Always cover or wrap butter as it tends to quickly acquire flavours of its surroundings. At fridge temperatures, butter can be shaped, cut in slices or even carved into sculptures for serving.

Recommended Products

Oldenburger Butter unsalted, min. 82% fat, 250g piece
  • soft and easy to spread
  • no additives
  • made from pure cow's milk

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