Condiments, Spreads, Dressings/ Recipe

Olive Oil Butter

Have you heard? Margarine is out, butter is in. Here is Olive Oil Butter to save the day!

Olive Oil Butter - Make your own blended olive oil butter! It's super easy, only three ingredients and will keep in the refrigerator for at least 3 months.

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.

Olive Oil Butter - Make your own blended olive oil butter! It's super easy, only three ingredients and will keep in the refrigerator for at least 3 months.

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.

olive oil butter

Beat in the salt. The mixture will be pretty runny.

olive oil butter

Pour it into a container that seals well and refrigerate.

olive oil butter

Enjoy!

Here’s the perfect bread for this butter!

newbie gluten free bread

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4.5 from 2 reviews
Olive Oil Butter
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Ingredients
  • 1 part unsalted grass fed butter (100g)
  • ¾ part extra virgin olive oil (75g)
  • pinch of pink himalayan salt
Instructions
  1. Bring butter to room temperature.
  2. In a food processor or hand blender whip butter and olive oil. Scrape down the sides of the bowl occasionally.
  3. Beat in salt. The mixture will be pretty runny.
  4. Pour it into a container that seals well and refrigerate.


           

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8 Comments

  • Reply
    Ivon
    August 4, 2016 at 8:45 pm

    I love this. I buy Kerry grass fed butter (salted). Can I just use the butter and olive oil?

    • Reply
      Krystal
      August 4, 2016 at 11:51 pm

      I’m not sure what you’re asking Ivon?

  • Reply
    Court
    June 27, 2016 at 8:41 pm

    How long will this last in the refrigerator?

    • Reply
      Krystal
      July 1, 2016 at 7:15 pm

      The same length of time as the butter you’ve used Court 🙂

  • Reply
    Lily
    June 14, 2016 at 4:17 pm

    Thanks for the tutorial! I’m trying to reduce my sodium intake, is the salt absolutely necessary to make the butter spreadable?

  • Reply
    GiGi Eats
    September 8, 2015 at 9:46 pm

    Fat is my favorite macronutrient, so this right here totally speaks to me!

    • Reply
      Krystal
      September 9, 2015 at 5:38 pm

      My kinda girl GiGi!!

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