Olive Oil Table Spread

Source: Margaret Chidgey, editor of the journal of the Australian Olive Association
November 01, 2005

Use this spread as you would normally use butter.

1 pound butter or margarine
1 1/2 cups The Olive Oil Source mild extra virgin olive oil

Beat the butter in a food processor or mixer until softened, then gradually add the olive oil.

When it is all completely blended, it will be quite pourable.

Pour it into containers and put lids on, then store them in the fridge. The spread will harden when it is cold.

Variations:
You can add some milk to make it go a bit further -- up to 1/4 cup. We make winter and summer blends too. The recipe above is for winter. In summer I use only 1 cup of olive oil, because the spread becomes too soft when it is left out in warm weather.