I generally try to stay away from margarine as best I can, but butter is just so darn hard to spread straight from the fridge, that I always have a small tub in my fridge for spreading on toast or other such things. I’ve been using olive oil margarine for years – it’s supposed to be the healthy kind. I’ve known for a long time that it really can’t be that healthy because there’s still tons of additives in there and when I was finally brave enough to check the back, I found there were sixteen ingredients in that little tiny tub. Sixteen! This recipe has three. And, it works like a dream.
The final product is a little more set then the store-bought stuff but it spreads just as easily. If you take a taste with your finger it does have a strong olive oil flavour (which is kind of the point) but I don’t notice the olive oil flavour at all once it’s spread on toast. It’s perfect tossed with cooked veggies, spread on toast or sandwiches, used for grilled cheese, tossed with pasta – you name it!
Now that I’ve realized just how easy it is to make my own “margarine” at home, I’m not ever going back. Our eating habits are definitely not perfect, but one by one we’re making healthier changes and recipes like this, that take no effort with great results, make our end goal that much more achievable.
- 1 cup softened (not melted) unsalted butter
- ⅔ cup extra virgin olive oil
- ¼ teaspoon salt
- Whip butter until loose. Slowly beat in olive oil, scraping down sides of bowl occasionally, until fully incorporated and smooth (mixture will be runny). Beat in salt. Pour into storage container and refrigerate until set.
Adapted from The Highlandview Pantry.