Making your own spreadable butter will save you money and is also much healthier for you. Spreadable butter is generally made with Canola Oil, but making it with EVOO – extra virgin olive oil will give you much better health benefits from the included polyphenols. Keep in mind that many spreadable butters say they use olive oil, however many of those claims are false. What they're actually using is adulterated olive oil that has very little of the taste or health benefits of the real thing. Use certified EVOO from Olives NZ – look for the red sticker on the bottle.
It’s easy to make your own – all you need is 100 grams of butter, 1/3 Cup of Isobel Olives Olive Oil, and a glass container (as it’s easier to clean afterwards).
Soften the butter to room temperature, then cut them into pieces for easier mixing. Add your 1/3 cup (80mls) of EVOO and mix well with a fork or wooden spoon until completely blended, then refrigerate. You can double or triple the proportions to make bigger amounts. You can also use a small food processor or whisk but a wooden spoon is fine.’
Don’t melt the butter to speed up the process – heat changes the structure of food. You can spice it up and add variations – salt, lemon, fresh herbs, garlic – the sky is the limit.
Come meet us at the Marlborough Farmers Market!Every Sunday in Blenheim, Isobel Olives has a stall at the Marlborough Farmers Market. You can come taste, and fall in love with our locally produced extra virgin olive oil made with genuine Marlborough olives!
I have Three types of olive oil to choose from, including a rare speciality Koroneiki oil, as well as a Healing Balm. Bring a bottle and fill your own from our bulk oil.
Wondering about how to buy extra virgin olive oil? We can tell you all about making olive oil, how it was produced locally at the Marlborough olive press and even recipes for cooking!
Just ask for Chris!
See you this Sunday.
Fresh Extra Virgin Olive Oil
Is your Extra Virgin Olive Oil in your kitchen in a dark bottle, or a clear glass bottle?
Do you keep it on hand on the bench or tucked away in a dark cupboard?
Is your Extra Virgin Olive Oil Fresh or has it gone off?
According to David Lewis’s latest article from Kitchen Ambition, experts say that rancid olive oil is common in American Kitchens. This would most likely be true in New Zealand kitchens as well, particularly because many of the cheaper supermarket olive oils are stored in clear glass jars, and have probably been shipped by sea through the tropics to get to New Zealand. We have no idea how long they were stored before being shipped, no idea how long they took to get here, and no idea how long they have been on the supermarket shelves before arriving in your pantry.
Extra Virgin Olive Oil needs to be stored properly in Dark Bottles, away from heat and light to maintain it’s freshness. A harvest date should be clearly shown on the bottle, and the oil should be used up within 2 years of that date. You should look for the Red Sticker from Olives New Zealand which tells you that it’s definitely Extra Virgin Olive Oil for that peace of mind that you are getting only the best quality.
David Lewis’s article explains how to tell if the extra virgin olive oil has gone bad by testing it in a few steps...
“First, pour 1/2 teaspoon of olive oil into a small container like a dish or bowl. Smell deeply from 4” to 6” above the dish. Fresh olive oil should smell like ripe olives and perhaps slightly bitter, peppery, or grassy. Rancid oil is often characterized by the smell of crayons, putty, glue, fermented fruit, or even old fish. These are derived from spoiled fats.
Next, taste a small amount of the oil and let it roll across the surface of your tongue. If there is rancidity then you are likely to taste crayon and old peanut flavours in the sample. You may also recognize a sensation of greasy residue in your mouth.
Any bitterness you may encounter when tasting the oil is actually considered a positive characteristic, indicating freshness. Bitter oils with sharp or fruity flavours are highly regarded by industry professionals. “
Lastly – Extra Virgin Olive Oil that has gone off, means that all the health benefits will have been lost from the oil.
The best way to make sure you are getting good quality Extra Virgin Olive Oil, is to buy local, and NZ produced. Check out your local farmers market, or simply pick up a bottle online from Isobel Olives.
Isobel Olives Extra Virgin Olive Oil is stored in stainless steel tanks with a layer of argon gas on top to prevent oxidation and stored at around 16-18 degrees. It is certified to ensure quality and has a best by of 2 years and bottled in dark glass bottles.