Have you heard? Margarine is out, butter is in. Here is Olive Oil Butter to save the day!
Butter has been making a major comeback as a ‘health food’. If you’re not adding butter to your coffee you are not a trendy foodie. I’m just playing. Butter is without doubt delicious and can make a bland food the bomb. Unfortunately, we have all been duped into believing that margarine is better for us than butter. Margarine is a highly processed food that was invented solely to replace butter. The primary ingredient is vegetable oil along with emulsifiers, colorants and various artificial ingredients. Without colouring margarine isn’t even yellow but an unappetising grey colour. Read more all about it here.
All I know is I had given up on butter as a spread because its so difficult to spread straight out the refrigerator. That was until my mother in law bought me a beautiful stoneware butter crock. It worked perfectly in Hungary and all was well with butter and me again. Then we moved to Spain and my poor little butter crock was no match for the Spanish heat. During the summer the butter completely melts and falls into the crock with water. So I gave up on butter again and adopted the Spanish custom of drizzling olive oil over bread. Simple and delicious. There are times though when you need a bit more umph, like on freshly baked gluten free bread for example. You long for a touch of soft creamy butter like the whipped butter they often serve with steak and bread rolls at restaurants. Mmmmm steak… I digress. Those times it’s handy to have this olive oil butter sitting in the fridge. It’s super easy to make, only three ingredients and will keep in the refrigerator for at least 3 months. Most importantly, it’s spreadable straight out of the fridge. This is how it’s done.
How to make Olive Oil Butter
Bring butter to room temperature. In a food processor or using a hand blender whip unsalted butter and olive oil. Scraping down the sides of the bowl occasionally.
Beat in the salt. The mixture will be pretty runny.
Pour it into a container that seals well and refrigerate.
Here’s the perfect bread for this butter!
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- 1 part unsalted grass fed butter (100g)
- ¾ part extra virgin olive oil (75g)
- pinch of pink himalayan salt
- Bring butter to room temperature.
- In a food processor or hand blender whip butter and olive oil. Scrape down the sides of the bowl occasionally.
- Beat in salt. The mixture will be pretty runny.
- Pour it into a container that seals well and refrigerate.