Olive Oil ‘Butter’

Extra Virgin Olive Oil has been a cornerstone of the Mediterranean diet for centuries - and with good reason. It is one of the richest dietary sources of polyphenols, including oleocanthal, a well-studied polyphenol, known for its anti-inflammatory and antioxidant properties in the body. These qualities make extra virgin olive oil one of the healthiest oils for our health. Making a spreadable butter replacement from your extra virgin olive oil couldn’t be easier. By freezing extra virgin olive oil for a couple of hours before transferring it to the fridge, you get a spreadable, butter-like spread that works well on toast, crackers, or warm bread, but with a healthier nutritional profile. Butter is fine in moderation. However, the saturated fats it contains can slow the clearance of LDL cholesterol from the bloodstream, which over time may contribute to elevated LDL levels when consumed in excess. Olive oil ‘Butter’ is not a like-for-like replacement, but it is a useful swap for those looking to reduce their saturated fat intake and are looking for a healthy replacement. I add ground turmeric to boost the colour and antioxidant properties however; I don't add black pepper (as it sinks to the bottom). Instead, I prefer to add my black pepper with the food I serve it with.