Olive Oil Butter
Make your own spreadable olive oil butter! It’s super easy, only three ingredients and will keep in the refrigerator for at least 3 months.
Why make Olive Oil Butter
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… ;)
Sadly, we have all been duped into believing that margarine is better for us than butter but here’s the deal with margarine…
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.
Whipped Spreadable Butter with Olive Oil to the Rescue…
How do you store your butter?
A few years ago my mother in law bought me a beautiful stoneware butter crock. It worked perfectly in Hungary but 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 as a spread because its so difficult to spread straight out the refrigerator 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
Making Olive Oil Butter is extremely easy!
Step 1 : Bring butter to room temperature. DO NOT try to speed up the process by melting the butter! Doing so could result in your mix becoming grainy or separate once you chill it.
Step 2 : 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.
So there you have it, your homemade healthy spreadable olive oil butter. It’s ready to enjoy as is , or you can have some fun and turn it into a delicious compound butter.
Olive Oil Butter Ratio (How to Make Olive Oil Butter Spreadable)
To make smooth, spreadable olive oil butter at home, use this simple ratio:
- 1 part grass-fed butter
- ¾ part extra virgin olive oil
✅ Example Measurements:
- Imperial: 4 oz (113g) butter + 3 fl oz (90ml) olive oil
- Metric: 100g butter + 75ml olive oil
This ratio creates a creamy, easy-to-spread butter straight from the fridge. For a firmer result (especially in warmer climates), reduce the olive oil slightly.
🧈 FAQ & Troubleshooting: Olive Oil Butter
Why is my olive oil butter too runny?
The standard ratio (1 part butter to ¾ part olive oil) works well for most, but results can vary slightly depending on the type of oil and butter you use. For example:
- Kerrygold butter is quite creamy and rich.
- Avocado oil is lighter than olive oil and can result in a looser texture.
If your blend turns out too soft, try using ½ part oil instead of ¾ next time, or store it in the coldest part of your fridge.
Can I use other oils instead of olive oil?
Yes! While I personally use Spanish extra virgin olive oil (because it’s what I have on hand), you can experiment with:
- Avocado oil
- Hemp seed oil
- Flaxseed oil
Avoid coconut oil — it solidifies in cooler temps and can make your butter blocky instead of spreadable.
Can I leave this out on the table?
It depends on the room temperature and oil used. In cooler environments or if you’ve used less oil, it may be fine at room temp for short periods. But generally, it’s best stored in the fridge and softened slightly before serving.
Best Oils for Olive Oil Butter – Pros, Cons & Adjustments
f you’d like to experiment with different oils, here are some healthy, cold-pressed alternatives to olive oil — including how they might affect texture and what adjustments to make to the butter-to-oil ratio.
🥑 Avocado Oil
Pros: Mild flavor, great texture, nutrient-rich
Cons: Slightly thinner than olive oil, may create a softer spread
Ratio Tip: Try using a little less oil — about 2/3 part avocado oil to 1 part butter — for a firmer result.
🌱 Hemp Seed Oil
Pros: High in omega-3s, subtle nutty flavor
Cons: Can be sensitive to heat and has a shorter shelf life
Ratio Tip: Use the same 3/4 part oil to 1 part butter ratio, but store in the fridge and use within 1–2 weeks for freshness.
🥥 Coconut Oil (⚠ Not Recommended)
Pros: Delicious, creamy, and flavorful
Cons: Solidifies when cold, making your butter blocky instead of spreadable
Why Avoid It: The goal of this recipe is a smooth, spreadable butter, coconut oil defeats that purpose unless kept at room temperature, which can be unpredictable.
Here’s the perfect bread for this butter!
Please share this post to give your family and friends a chance to try out the recipe too.
Olive Oil Butter
Ingredients
- 1 part unsalted grass fed butter 100g
- 3/4 part extra virgin olive oil 75g
- pinch of pink himalayan salt
Instructions
- 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.
Fat is my favorite macronutrient, so this right here totally speaks to me!
My kinda girl GiGi!!
Thanks for the tutorial! I’m trying to reduce my sodium intake, is the salt absolutely necessary to make the butter spreadable?
Hello Lily I recommend a high quality Pink Himalayan Salt and just a pinch. If you omit it will not affect how the butter spreads just its flavour. Pink Himalayan salt is quite healthy. You can read more about its health benefits here – http://www.livestrong.com/article/26690-health-benefits-himalayan-salt/
Hi Lily, from a food engineering background, salt is added to butter for two reasons, preservation and taste. As you probably know, bug or microorganisms need water to survive and cannot grow in pure fat. Water in a butter product forms tiny droplets that are suspended in the fat-phase. As salt has a greater affinity for water over fat, it will naturally occur in the water droplets. just like humans, too much salt is not good, so concentrating the water droplets with salt will prevent the microorganisms from growing. Has very little effect on the spreadability. Hope this helps!
How long will this last in the refrigerator?
The same length of time as the butter you’ve used Court :)
I would have thought a reduced shelf-life, as you are mixing unsaturated (susceptible to oxidation) fatty acids with the butter? Not to mention oxygen incorporation when mixing. I’d recommend a check the dates on margarine around the date you make and using that as a BB date.
I love this. I buy Kerry grass fed butter (salted). Can I just use the butter and olive oil?
I’m not sure what you’re asking Ivon?
You can skip the salt if u use salted butter.
yes, you can skip the salt if using salted butter.
I tried to convert 75 grams of olive oil to US cups/measurement and was unable to. ?Most liquids are measured in liters? What would be the US equivalents please! Looking forward to making this.
Hi Mary, you really only need to focus on the ratio. One part butter to 3/4 part olive oil. So if you have 4 ounces of butter you would use 3 fluid ounces of olive oil. Hope that helps :)
love it!!
That’s so great Angela! Happy to know you love the Olive Oil Butter Recipe.
I use organic butter, olive oil and avocado oil that makes a delicious spread, great all round.
Karen avocado oil sounds like a delightful addition to this Olive Oil Butter. Does it impact on the flavour at all?
Butter is saturated fat – use sparingly as it’s stupidly unhealthy folks
Hello – Thank you for posting this. Can I use salted butter?
Hi Brenda, you sure can!
I have been making this butter spread for 50 years. Glad to see the younger generation on the band wagon.
Very happy to be on this band wagon!
I’ve tried this recipe twice now, both times with Kerrygold, once with light olive oil and once with avocado oil (at the 3/4 ratio as per the recipe) and even after refrigerating overnight the blend is too sloppy. I think it should be 1 part butter and 1/2 part oil, particularly if it will be out on the table during the meal.
Thanks so much for the feedback — I really appreciate you taking the time to share your results! The 1:¾ butter-to-oil ratio has always worked well for me, especially using extra virgin Spanish olive oil (which is what I use here in Spain). That said, different butters and oils can definitely behave a little differently — Kerrygold is rich and creamy, and avocado oil is quite light, so that combo might lean a bit looser.
You could absolutely try a 1:½ ratio if you’re aiming for something firmer, especially if it’ll be out on the table. Love that you’re experimenting — let me know if you find your perfect blend!