Olive Oil Butter

• Vegetarian
• Gluten free
• Paleo

• Baking & Spices

  • 1 pinch Pink himalayan salt

• Oils & Vinegars

  • 3/4 part Olive oil, Extra Virgin

• Dairy

  • 1 part Butter, Unsalted grass-fed

Found on naturalfitfoodie.com

Ingredients

• 1 part unsalted grass fed butter (100g)
• ¾ part extra virgin olive oil (75g)
• pinch of pink himalayan salt

Directions

• Bring butter to room temperature.
• In a food processor or hand blender whip butter and olive oil. Scrape down the sides of the bowl occasionally.
• Beat in salt. The mixture will be pretty runny.
• Pour it into a container that seals well and refrigerate.