Prep 5 mins
Cook 0 mins
To use less butter and include more of the health benefits of olive oil, this is delicious & healthy.
- Beat butter in mixer until soft.
- Gradually add the olive oil and milk.
- When it is completely blended, pour into containers, cover and store in fridge.
- It will harden as it cools. (Use as you would normally use butter).
I'm so glad I'd stumbled on to this! I'd forgotten about the idea of mixing butter and olive oil to cut down on saturated fat. I made this up (and threw some herbs into it too) and used it at dinner tonight on herbed scones -- it was absolutely wonderful. We're trying very hard to cut back on saturated fat wherever possible, so this will now be a staple in our refrigerator for those rare times when we put butter on bread, corn on the cob, or whatever. Thanks for posting this!
Thanks for this recipe! We used organic salted butter for flavor & olive oil from Italy... much healthier than margarine or straight butter. This recipe makes 15 oz. when combined, and comes out semi-hard on the knife, but spreads super easy. Tastes great too.
We like our butter but wanted to cut down on saturated fats, so I tried this. It is great and very easy to make. I have used it as a spread, on top of vegetables and also to fry eggs. It still has the butter flavor but is a healthy alternative.Thank you !