Soft Butter From The Refrigerator

Quite a while ago I decided that chemical-rich margarine was something my family could do without. We switched to butter. However, butter taken straight from the fridge is very hard to spread. I began adding oil to the butter to increase its softness.

I've got this pretty much perfect for us now. To start with I used a mild olive oil but now I use extra virgin olive oil as it is healthier. Can I suggest you start with plain olive oil and then swap over to extra virgin later on. The taste is stronger but we love it.

Also, bear in mind that butters and oils are all different in consistencies. You may find that 3/4 cup oil is slightly too much or not quite enough for your particular butter. You won't know until it has firmed up in the fridge. Update your exact measurements for your next batch.

A word of warning - this butter must be kept in the fridge at all times as it gets very soft within minutes if left on the bench top.

For U.S. measurements and oven temperatures please use this Quantity Conversion Chart

 

Ingredients:

500 gm of butter
3/4 cup of light olive oil

 

Method:

Get butter to room temperature and then beat in a bowl till creamy. Slowly add the oil, beating well. Scrape down the bowl and pour the butter into a storage container. Keep in the refrigerator.

 

Notes:

Sometimes I've found I need slightly more oil - it seems to depend on the variety of butter I use. You have to make sure the butter is totally smooth and very creamy before the oil gets added or it won't blend in at all well.

 

Food Facts:

Olive oil is made from pressing tree-ripened green olives. Almost the entire production of green olives in Italy is converted into olive oil. Due to different olive varieties there are variances in the flavour, consistency and colour of olive oil. Some olive oils are prized much like vintage wine.

Extra Virgin Olive Oil is produced by the first pressing of the olives and have less than 1% acidity.
Virgin Olive Oil is produced from olives that are slightly riper than the ones used to make extra virgin oil. It has 1.5% acidity rating.
Refined Olive Oil has a natural acidity of greater than 3.3% and it doesn't have a great flavour or odour.
Pure Olive Oil is produced either from the second pressing of the olives or from the chemical extraction of the olive mash left after the first pressing. It is light in colour and bland in comparison to extra virgin oil. This is a general purpose oil.
Olive oils with the word Pomace in the title are not good quality and are not recommended by olive oil experts.
Light and Extra Light Olive Oils contain the same number of calories as regular olive oil. They are derived from low quality olive oils and are produced through chemical processing. The word "light" is used to describe the colour and flavour and has nothing to do with the amount of fat in the oil.

 

 

 

 

 

 

 

 

 

 

 

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