Homemade olive oil spread

Olive oil spread is better for you than butter or margarine and it's great on toast. It's also really easy to make your own!

The secret? Olive oil spread is simply olive oil kept at a cold enough temperature that it solidifies.

Step 1 Pour your oil

Pour some olive oil into a small container.

Comments

[westfw]

You might also consider that mayonaise is basically a form of Jellied Oil. Normal mayo has a bit of flavor to it, but it's not hard to imagine making homemade mayo in a way that specifically minimizes the addition of other flavors. I can vouch that a grilled cheese made by putting mayo on the outer faces of the bread (instead of butter or margarine) works (and tastes) just fine.

[zachninme]

I'm sure there must be a way to use something else for emulsifiers instead of egg, so it is stable at room temperature.

[philowerx]

Food for thought: extrapolate/amalgamate:
Butter is an emulsion\colloid. Water droplets suspended in fat. 20% water in 80% milk fat is one combo. Churning is the traditional method. Vinaigrette is vinegar suspended in olive oil. One part vinegar to three parts oil. You start with the vinegar whisking by hand whilst dribbling in the oil. Cheat and use a blender instead. Preface the previous process by adding in some vegetable matter to the vinegar for a more stable product.
½ cup coconut butter (instead of real butter)
3 tablespoons dried Italian herbs (basil, oregano, thyme, marjoram and chives)
1 or 2 cloves of garlic
1/2 - 1 teaspoon sea salt or Himalayan pink salt
Press the garlic in a garlic press.
Mix all ingredients with a small fork or spoon.
http://www.wellsphere.com/raw-food-article/recipe-for-raw-vegan-herb-butter/209371

[kennie]

sorry, 1/4 oil to 1/2 cup cottage

[kennie]

My wife uses low fat cottage cheese to emulsify flax seed oil as part of the Joanna Budwig diet. Generally, it is 1/4 cup of oil to 1/2 cup oil. Though can prob reduce the amount of cottage cheese to emulsify. Its the sulfates in the cottage cheese that emulsifies the oil. There may also be other biological sulphates that could do the same thing.

[wocket]

on the "cook and the chief " last night they used garlic as an emulsifier. Worth a try.

[bouncy_bouncer]

My wife has A LOT of food allergies (Corn, wheat, soybeat, sunflower, egg, peanut, etc.) One of her substitutions for margarine is to take Canola Oil and a small amout of butter and whip them together. The resulting product is softer than butter, tastes better than congealed oil (yuck), and is fairly healthy.

[wocket]

have you tried nuttlex?

[Speidumb]

I could see how congealed canola oil would be nasty, but Olive oil is great stuff in whatever form its in.

[aeries]

Since olive oil doesn't have much in the way of saturated fats, it's hard to get it to whip. In order to whip it, you need something to emulsify it. Sometimes stabilizers can work as weak emulsifiers, but it's a trial-and-error process. Egg is an emulsifier. Mustard and lecithin are emulsifiers. Also, cream of tartar is a stabilizer that might work. I'm going to try the last three. I have ordered some lecithin (if you have soy allergies, you may not want to try this one) and I am going to try and see if cream of tartar is strong enough. If you are wanting to whip up olive oil for cosmetic use and aren't worried about having borax in the mixture, you can use borax mixed with some water to make an olive oil cream like for lotion or face cream. I'll let you know what I find on Monday or Tuesday with mustard powder and cream of tartar. We'll have to wait for the lecithin.

[copycat-42]

don't know much about it, but you might try gelatin (sure gell).

[Seaglass]

Hi Aeries, I am trying to make the olive spread. Have been successful on occasion witht he lecithin, but the lecithin granules need to be "melted" a bit in boiling water over heat with a tad bit of water... but I cant' seem to get it right. Did you have any luck with the cream of tartar? I can't use the mustard cause I am allergic to it.

[aeries]

Sorry, I wanted to clarify. Its the hydrogenated saturated fats that are easily whipped and that's what we're trying to avoid (most of us) by using good fats like olive oil.

I also wanted to give credit where it was due. I found key pointers where to start searching for the answer from madsci

[stone3408]

What about some garlic, salt, pepper, and basil. Then cool the whole mess. MMMMMMMMM.

[rbhays]

i wonder if there is a way to get olive oil to the same consistency as regular butter, so you could keep it out without melting?

[selan]

Or, you might find a way to keep it chilled at the table. Maybe putting the spread container into a larger container filled with ice water. Hmmm....

[canida]

Hydrogenating oils raises their melting point; that's where margarine and shortening come from. Of course, hydrogenating fatty acids produces trans fats, which are really quite bad for you. I like to dip my bread in a bowl of seasoned olive oil. It's quite good as a liquid.

[pmetro]

I think this instructable has a lot of merit..... with all the hoopla about transfats, Olive oil is a good substitute for hydrogenated fatty acids. I would try bending olive oil and butter...... and dipping fresh bread into olive oil is definitely a great appetizer. I going to try this olive oil spread, the addition of garlic though, is a must for me. Thanks, selan

[zachninme]

Personally, whenever there is oil to dip bread in, but the oil is room temperature and unseasoned, I think it tasted bad. However, this instructable's spread warms up on the toast, so it would work :-)

[crestind]

Olive butter! Olive oil butter has a nice texture- it's not as firm as regular butter. My toast was extra awesome this morning!