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Crock of homemade soft butter and olive oil spread with a knife swipe taken out

Homemade Soft Butter Spread with Olive Oil

Butter whipped with olive oil, water and sea salt into about 2 cups of creamy spread that stays soft enough to use straight from the refrigerator.
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Prep Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 10 minutes
Servings: 2 cups
Course: Condiment
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 lb. (2 sticks) butter, room temperature (unsalted works well)
  • 1/2 cup filtered water room temperature
  • 1/2 cup olive oil or preferred oil of choice
  • 1/4 to 1/2 teaspoon sea salt

Method
 

  1. With a stand mixer, or a hand mixer and a large bowl, whip the butter at medium speed until it turns creamy, 1 to 2 minutes. Stop the mixer.
  2. Add the water, oil and sea salt. Start mixing on low speed to limit splashing.
  3. Raise the speed as the liquids begin to blend into the butter, and keep mixing until the butter has taken in every bit of the oil and water, 3 to 5 minutes. Scrape down the bowl once or twice.
  4. Transfer the mixture to a lidded container and close it. Chill it in the refrigerator until it firms up, about 2 hours, or in the freezer for about 45 minutes.
  5. Once the spread has solidified, keep it stored in the refrigerator.

Notes

Oil: any oil can replace the olive oil. Extra-virgin olive oil gives a noticeable olive flavor; a light olive oil or a neutral oil such as canola or avocado keeps the taste closer to plain butter.
Salt: adjust the sea salt between 1/4 and 1/2 teaspoon to taste. With salted butter, leave the added salt out or use just a pinch.
Storage: keep the spread covered in the refrigerator and use it within 2 weeks. The added water means it does not keep as long as plain butter, and it softens quickly at room temperature, so put it back in the refrigerator after use.
Because it contains water and oil, use it for spreading and for topping vegetables, pancakes or toast, not as a stand-in for butter in baking.