Martini Butter

Directions

1. 1
   In a small nonreactive saucepan, boil gin and vermouth over high heat until liquid is reduced to 1 tablespoon, 2-4 minutes.
2. 2
   Remove from heat and allow to cool.
3. 3
   In a food processor or blender, combine the gin mixture, olives, butter, lemon zest and cayenne. Process until olives are minced and mixture is well blended.
4. 4
   Martini butter can be stored several days in the refrigerator or weeks in the freezer.