Is it possible to make olive oil hard for spreading, like margarine?
We use 500g of butter to 1.5 cups of evoo. Make sure it is fairly light-flavoured oil, otherwise the oil will overwhelm the butter taste.
Beat the butter in a food processor or Mixmaster until softened, then gradually add the olive oil. When it is all completely blended, it will be quite pourable. I pour it into 500 ml containers and put lids on, then store them in the fridge. When cold it is quite hard.
Variations: You can add some milk to make it go a bit further - up to 1/4 cup for this quantity. 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.
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