Description
This Whipped Olive Oil Butter is a creamy, airy spread that combines the richness of butter with the peppery undertones of extra virgin olive oil—perfect for elevating everyday meals.
Ingredients
- 1 cup unsalted butter, at room temperature
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon flaky sea salt (or to taste)
- 1 teaspoon lemon zest (optional)
- 1/4 teaspoon freshly cracked black pepper (optional)
Instructions
- Remove the butter from the fridge and let it soften at room temperature for at least 30 minutes.
- Using a stand or hand mixer, beat the softened butter on medium-high speed for 2 to 3 minutes until pale and fluffy.
- With the mixer on low, slowly drizzle in the olive oil to allow it to emulsify fully into the butter.
- Add flaky sea salt to taste. Optionally, fold in lemon zest and freshly cracked black pepper.
- Whip everything once more briefly to combine, then transfer to a serving dish and serve.
Notes
- Garnish with extra flaky salt, lemon zest, or fresh herbs like chopped chives or dill for visual appeal and added flavor.
- Serve on grilled bread, baked potatoes, roasted veggies, or warm corn for an elevated side.
- For special presentations, pipe into rosettes, quenelles, or plate with a swirl and drizzle of olive oil.
- Store leftovers in an airtight container in the fridge for up to a week. Let it sit at room temperature before serving for best texture.
- Freeze in containers or logs wrapped in parchment for up to 2 months; thaw in the fridge before using.
- Avoid microwaving to preserve texture—let soften naturally at room temp.
- Customize with herbs, roasted garlic, or spices like smoked paprika for added flavor.
