A good butter substitute for spreading and everyday cooking is this homemade olive-oil spread, made with olive oil, refined coconut oil, and a little salt. It chills into a soft, scoopable texture; use it on toast or for sautéing, and use a measured amount in some baking recipes where creaming butter is not essential.
This is an oil-based alternative, so it will not behave exactly like butter in every recipe. The coconut oil helps it firm up in the refrigerator, while the olive oil keeps the flavor mild and the spread easy to use.
Ingredients
- 3/4 cup (180 ml; about 164 g) olive oil, preferably mild or extra-virgin
- 1/4 cup (60 ml; about 54 g) refined coconut oil
- 1/8 teaspoon (about 0.7 g) fine salt, or to taste
Instructions
- Melt the coconut oil. If it is solid, warm it gently in a small saucepan over low heat or in short microwave bursts just until liquid. Do not let it smoke or become hot; it only needs to melt. Let it cool until warm rather than hot, about 5 minutes. If the coconut oil is already liquid in a warm room, you can skip this step.
- Combine the oils. Pour the olive oil into a narrow mixing bowl or blender jar. Add the melted coconut oil and salt. Blend with an immersion blender for about 30 seconds, or pulse in a countertop blender until the mixture looks evenly combined. The oils blend readily, but blending helps distribute the salt and gives the finished spread a more uniform texture.
- Chill until partly set. Pour the mixture into a clean, dry, lidded container. Refrigerate for 45 to 60 minutes, checking after 45 minutes. It should look cloudy and thick around the edges but still yield to a spoon. If it is fully hard, let it stand at room temperature for several minutes before whipping.
- Whip and finish chilling. Beat the partly set mixture with a hand mixer for 1 to 2 minutes, scraping down the sides once, until it looks creamy and lightly aerated. A fork or small whisk works for a small batch, though the result will be less fluffy. Cover and refrigerate for the remaining time, up to 15 minutes, until spreadable. The recipe makes about 1 cup, or 16 tablespoon-size servings.
The consistency depends on room temperature and the kind of coconut oil used. Straight from a cold refrigerator, the spread will be firm; after a short rest on the counter, it should soften. Refined coconut oil has a more neutral flavor than unrefined coconut oil, so it is usually the better choice when you want the olive oil to be the main flavor.
Tips
- Choose a mild olive oil for a neutral result. Extra-virgin olive oil brings a more noticeable grassy or peppery flavor, which is pleasant on bread and vegetables but may stand out in delicate cakes. A mild-tasting olive oil is useful if you plan to cook with the spread or try it in quick breads.
- Do not overheat the coconut oil. Melt it only until liquid, then let it cool briefly before mixing. Hot oil can make the combined mixture take longer to chill, while smoking oil has an unpleasant flavor and should not be used.
- Adjust salt to the way you will use it. The small amount in the recipe seasons toast and vegetables without making the spread very salty. If you want an unsalted version for baking, leave it out and season the finished dish according to its recipe. If replacing salted butter in a recipe, remember this spread is only lightly salted.
- Use it selectively in baking. For many muffins, quick breads, and some brownies, use about 3/4 cup (180 ml) of this spread for each 1 cup (227 g) of butter called for, and expect a more tender, sometimes denser result. It is not a reliable direct swap for recipes that cream butter and sugar, depend on chilled butter pieces, or need butter to set into distinct layers.
Serving Suggestions
Let the spread soften briefly, then swipe it on toast, warm rolls, or corn on the cob. A little melts over steamed or roasted vegetables, baked potatoes, and freshly cooked grains. For sautéing, spoon a small amount into a pan over medium heat and add more only if needed; the blend is all fat and can become greasy if used as generously as a watery pan sauce. Keep the heat moderate, especially if using an extra-virgin olive oil with a strong flavor.
It also works as a finishing spread on pancakes or waffles, though its olive flavor may be more noticeable than butter’s. Try a small amount on one serving first if you are unsure how the flavor will fit. For a savory snack, spread it on bread and add sliced tomato, herbs, or a pinch of black pepper. For a simple side dish, toss warm vegetables with a teaspoon or two and taste before adding extra salt.
Variations
Herb spread: Once the base is whipped, fold in 1 tablespoon (about 3 g) finely chopped parsley, chives, or a combination. Use clean, dry herbs and make only as much as you expect to use within a few days. Fresh herbs add moisture and shorten the storage window compared with the plain spread.
Garlic version: Mix in 1/4 teaspoon garlic powder for a gentle flavor, or 1 small finely grated garlic clove for a sharper one. The fresh-garlic version is best used promptly and kept refrigerated. It is particularly suited to bread or vegetables, but its flavor may not suit sweet baking.
More neutral flavor: Replace up to half of the olive oil with a neutral-tasting oil such as canola or avocado oil, keeping the total oil amount the same. The flavor will be less distinctly olive-like. Do not replace the coconut oil with a liquid oil if you want the mixture to firm in the refrigerator; it may remain very soft.
For a quick, no-batch swap: Use olive oil directly in a recipe that calls for melted butter, starting with about 3/4 cup (180 ml) oil per 1 cup (227 g) butter. This is useful for some cakes, muffins, and stovetop dishes, but it is not the same as using the chilled spread. Oil cannot trap air when creamed with sugar, so cookies and cakes written around that step may spread or bake differently.
Storage and Reheating
Keep the spread covered in a clean, airtight container in the refrigerator and use it within 1 week for the best flavor and texture. Always refrigerate it within 2 hours of making it or serving it. Use a clean knife or spoon each time rather than dipping a utensil that has touched bread or other food into the container. Because the mixture contains no added water or dairy, its texture may be firmer than a commercial spread when cold; leave only the portion you need at room temperature for 5 to 10 minutes.
This spread is meant to be served cool or softened, not reheated as a container. For cooking, scoop out the amount you need and melt it in the pan over moderate heat. Avoid repeatedly warming and cooling the whole batch, which can make the texture uneven and reduce its keeping quality. Freezing is possible in a tightly sealed container for up to 2 months, although thawed spread may separate slightly; thaw it in the refrigerator and whip briefly if needed. Discard it if it develops an off smell, visible mold, or an unusual appearance.
Frequently Asked Questions
Is olive oil a good substitute for butter?
It can be, depending on the job. Olive oil is convenient for sautéing and for baked goods that call for melted butter, but it does not whip or cream like solid butter. This recipe combines olive oil with coconut oil to make a spreadable option; it still will not reproduce butter’s flavor and structure in every dish.
Can I use this spread in cookies?
It is not the best choice for most traditional cookies. Butter is often creamed with sugar to hold air, and that process affects a cookie’s shape and texture. An oil-based spread cannot perform that step in the same way, so cookies may turn out flatter, softer, or greasier. Choose a cookie recipe designed for oil or a plant-based butter formulated for baking instead.
Can I substitute this for butter in a cake?
Sometimes. It is most likely to work in recipes that call for melted butter or oil, such as some quick cakes and muffins. For a recipe that asks you to beat softened butter with sugar, the result can be denser because the spread will not trap air in the same way. Start with the baking guidance in the tips, and expect some variation in crumb and flavor.
Why did my spread turn hard or separate?
A very cold refrigerator can make the coconut oil firm, so let the container stand briefly at room temperature before serving. If the mixture was poured into the container while still warm and then chilled, it may set unevenly; let it soften until partly set and whip again. Separation can also happen if the ingredients were not mixed evenly. A short blend and whip usually restores a uniform texture.
Can I make it without coconut oil?
You can use olive oil alone, but it will stay liquid or become cloudy and firm only at much colder temperatures. Coconut oil is included because it helps the mixture set into a spread. If you avoid coconut, use a commercial plant-based butter or a recipe specifically formulated with another solid fat rather than expecting a liquid-oil-only blend to have the same texture.
How much of this spread equals one tablespoon of butter?
For spreading or a forgiving stovetop recipe, begin with about 3/4 tablespoon of this oil blend for each tablespoon of butter and adjust to taste. Butter contains water as well as fat, while this spread is nearly all fat, so a strict one-for-one swap can make some dishes heavier or greasier. In baking, follow a recipe-specific conversion rather than treating every tablespoon as interchangeable.
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