120g unsalted butter, room temperature
1 tbsp olive oil
2 cloves garlic, micro planed
Zest from 1 small lemon
2 tbsp fresh parsley, finely chopped
2 tbsp fresh chives, finely chopped
2 tbsp fresh rosemary, finely chopped
1 tsp kosher salt

1. Place 120g of room-temperature butter into a mixing bowl.
2. Mix the herbs, olive oil, lemon zest and salt into the softened butter using the back side of a fork until thoroughly incorporated.
3. Scrape the herb butter onto plastic wrap or parchment paper.
4. Then, form the compound herb butter into a log, twisting the ends to seal.
5. Refrigerate the butter until it is firm and can be sliced or scooped.