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<pre>Hi to all who are asking questions re: olive oil butter. Margaret
Chidgey recently gave her recipe for combining 500 g butter with 1.5
cups of extra virgin olive oil. Let me explain the rationale behind
such a combination for all those asking what you do with this.

Dairy fat is known to be one of the most cholesterol-forming of all
fats. As a result, it is discouraged from dietary programmes,
especially those for treating cardiovascular disease and diabetes.
Polyunsaturated margarines have been recommended for decades to replace
butter. Over the last decade, research has shown that there are some
concerns that margarine may be no better than butter.

Olive oil has a fat profile which is known to favour good cardiovascular
health, so is far preferable to either buter or margarine. The dilemma
is, "What do you put on your bread if you have been accustomed to using
butter or margarine. The Greeks dip their bread in olive oil (extra
virgin) but not all Australians/ Americans/ Brits feel inclined to do
this.

The answer? Blend olive oil into butter. In that way, you have the
benefits of the olive oil, you dilute the negative effects of the butter
and you create a spread which does not set rock solid when
refrigerated. In addition, butter, unlike margarine, does not contain a
lot of chemical additives such as colouring and flavouring agents. The
result is a very palatable easy-to-spread product with no artificial
additives. Just spread it on bread the way you do with butter or
margarine. And enjoy!

Christine Houghton
Nutritionist


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