Use this spread as you would normally use butter.
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.
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.