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Olive oil butter

Homemade spreadable butter with olive oil and salt flakes.
Course Condiment
Cuisine Italian
Keyword butter spread, spreadable butter
Prep Time 5 minutes
Servings 10 portions
Calories 232kcal
Author Eva | Electric Blue Food

Equipment

  • Mixing bowl
  • Hand mixer
  • Kitchen scale
  • Measuring cups/spoons

Ingredients

  • 200 g salted butter room temperature
  • 100 ml extra-virgin olive oil
  • a sprinkle of salt flakes

Instructions

  • 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.

Nutrition

Calories: 232kcal | Carbohydrates: 1g | Protein: 1g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 166mg | Potassium: 5mg | Sugar: 1g | Vitamin A: 500IU | Calcium: 5mg | Iron: 1mg