Add the butter to a bowl and give it a quick whisk with a hand mixer for about a half minute.
Add the olive oil and salt flakes and start mixing at low speed. Mix for about 2 minutes, increasing to medium speed as the mixture becomes homogeneous. The spread is ready to use.
Notes
In warmer environments this mixture may be too runny to use immediately. Chill in the fridge to firm up for 10 minutes if your room temperature is particularly high.
This butter spread keeps at room temperature (not over 25°C) for up to a week. Store airtight and away from direct light.
Salt flakes are recommended as they do not melt when whipped, thus providing a sound salt kick here and there.
The use of salted butter is recommended both for flavour and for safer storage at room temperature. If you only have unsalted butter, mix in a sprinkle of table salt as you whip the butter before adding the olive oil. Then proceed to add salt flakes anyway.
If your butter is extra salted (2% salt or over) you may consider skipping the salt flakes, but that is up to your taste.
The nutritional information provided is only an estimate based on a suggested serving size.