1. Heat olive oil in a small skillet over medium heat until shimmering. Add shallot and cook until softened. Add garlic and fennel seeds and cook for one minute.
2. Let cool in a small bowl, then add butter and lemon zest and mash until blended. Season with salt and pepper to taste.
3. To turn into an easy-to-slice log, transfer to the center of a sheet of plastic and wrap butter, twisting ends of plastic to tighten. Chill until firm, about 1 hour.
Source: Hannaford fresh Magazine, July - August 2019