Add the garlic slices to a cold skillet and cover with olive oil. Place over medium heat and cook until lightly golden, stirring often to prevent burning. Transfer to a cutting board, finely chop and set aside.

In the same pan, sauté the sun-dried tomatoes and tomato paste over medium heat for 3 minutes. Let cool completely.

In a bowl, combine the softened butter, chopped garlic, tomato mixture, and salt. Mix until fully incorporated.

Stuff the olives with a small amount of blue cheese and slice thinly lengthwise.

In a bowl, combine the softened butter, 2 tablespoons of blue cheese, scallions, half of the chives, vodka, olive brine, lemon zest, and salt. Mix until smooth.

Add the butter to a saucepan over medium heat and cook until deeply golden and nutty, stirring frequently.

Remove from heat and pour into a bowl set over ice. Whisk until the butter thickens and becomes opaque.

Mix in the honey and flaky salt to taste.

Mix salt to taste into the butter.

Assemble the Butter Flight: Fill two molds with the garlic crunch and tomato butter.

For the Dirty Martini Butter, layer with a sprinkle of chives, about 3 slices of the stuffed olives and ⅓ of the butter. Repeat until the butter is gone.

For the Brown Butter and Honey Butter, place a piece of honeycomb into two clean molds and pipe the brown butter and honey butter around it, filling completely.

For the Goat Cheese and Fig Butter, brush the sides of two cube molds lightly with butter and press edible flowers along the sides. Fill each halfway with butter. Using a spoon, push the butter up along the sides to create a small well in the center. Freeze for 10 minutes to set. Once set, layer goat cheese and then fig jam in the well until filled.

Clean the edges of each cube and refrigerate until fully set. Wrap and place in the gift box, if you would like.