|photo by Kitchen Simplicity
I recently got some not-so-great news about my cholesterol, so I’m trying to cut back on dairy fat. We use real butter — I always trust a “whole food” more than a food full of man-made chemicals — but still, it is dairy fat. So I was happy to see this recipe from Kitchen Simplicity, which replaces part of the butter with healthy, monounsaturated, Omega-3-rich olive oil!
I tried this afternoon. It’s quick and easy to whip up, and it is nice and spreadable straight out of the fridge, like margarine. She says it doesn’t taste like olive oil once you spread it on toast. I disagree, so I wouldn’t use it for cinnamon toast. But with the strong influence of Mediterranean tastes in Wichita restaurants (mostly Lebanese), it’s not unusual to be served bread before a meal with a dipping sauce of olive oil and zahtar
(or za’atar) seasoning, so when I tasted this spread on whole wheat toast, that’s what I thought of. And I just happen to have some in the cabinet, so I sprinkled a little on. Mmm!
Olive Oil Butter Spread
- 1 cup softened (not melted) unsalted butter
- 2/3 cup extra virgin olive oil
- 1/4 teaspoon salt (or half this, if using salted butter)
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.