Blood Orange Olive Oil Butter

Delicious on pancakes, cinnamon buns, scones or seafood dishes, this easy to make condiment makes traditional butter higher in monounsaturated fats, which are heart healthy fats. Plus, olive oil is softer in the fridge than butter, so it is spreadable even when cold.

Needed for this recipe:
• Sunshine Coast Olive Oil Co. Blood Orange Olive Oil
• Vancouver Island Salt Company Orange and Lime Sea Salt

Ingredients:
• 1 cup unsalted butter, room temperature*
• ¾ cup Sunshine Coast Olive Oil Co. Blood Orange Olive Oil
• ¼ teaspoon Vancouver Island Salt Company Orange and Lime Sea Salt
*optional, fresh orange zest.

*do not microwave to speed up the process, instead, cut butter into cubes and go for a walk.

Method:
Place all ingredients in a food processor or mixing bowl. Blend all ingredients using a food processor or hand blender, scraping the sides of the bowl. After about 30 seconds, you should have a consistent, smooth, but runny semi-liquid. Don’t worry, it will harden in the fridge.

If you are going to add orange zest, blend it in now. With added fresh zest, you will need to use the butter up in a few days.

Transfer to a refrigerator dish, and cover. Refrigerate. It may take 1-2 days to fully solidify. If you need it in a hurry, pop it in the freezer.