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<pre>Hi, everyone:

A visitor to my web site on Greek, Middle Eastern and North African Cuisine
is looking for a recipe to make olive oil butter. He wants to be able to
mold this butter.

I'm aware of commercial products, such as Lee Iaccoca's Olivio spread, but
do not know if such an olive oil butter can be made at home.

If you have an answer, please post it here:
http://forums.about.com/n/mb/message...tfood&msg=55.1

..or by email to me: mideastfood.guide@about.com

Thanks!

Meg Secatore

--
Your Guide to the Cuisine of Greece, the Middle East and North Africa
http://mideastfood.about.com
mideastfood.guide@about.com
Meet Us in the Forum: http://forums.about.com/ab-mideastfood/
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<pre>Meg, we make this at home regularly.
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.
Note: Australian metric cups used here. I cup = 250 ml
Hope this helps
Margaret

At 04:32 PM 27/01/01 -0500, you wrote:
>Hi, everyone:
>
>A visitor to my web site on Greek, Middle Eastern and North African Cuisine
>is looking for a recipe to make olive oil butter. He wants to be able to
>mold this butter.
>
>I'm aware of commercial products, such as Lee Iaccoca's Olivio spread, but
>do not know if such an olive oil butter can be made at home.
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<pre>Margaret

I have just made a batch of evoo & butter according to your (summer) recipe.
I used a full bodied evoo (60%verdale/40% mission). Absolutely wonderful.
Thank you so much and thanks for the original enquiry. I had been thinking
about it for some time but had never got around to it. There are definite
market applications here!

Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157
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<pre>This sounds most interesting. What do you use the oil butter for?

Is there some reason why it is preferable to butter or oil or just popping a
little of each in the frying pan?

Judy

----- Original Message -----
From: "Margaret Chidgey" <chidgey@optusnet.com.au>
To: <OliveOil@yahoogroups.com>
Sent: 28 January 2001 01:28
Subject: Re: [OliveOil] Olive Oil Butter?


> Meg, we make this at home regularly.
> 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.
> Note: Australian metric cups used here. I cup = 250 ml
> Hope this helps
> Margaret
>
> At 04:32 PM 27/01/01 -0500, you wrote:
> >Hi, everyone:
> >
> >A visitor to my web site on Greek, Middle Eastern and North African
Cuisine
> >is looking for a recipe to make olive oil butter. He wants to be able to
> >mold this butter.
> >
> >I'm aware of commercial products, such as Lee Iaccoca's Olivio spread,
but
> >do not know if such an olive oil butter can be made at home.
>
>
>
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>
>
</pre>
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