Olive Oil Butter
2 × 1/3 cup, Coconut Oil
1/3 cup, Olive Oil
1/3 cup, Macadamia Oil
1 teaspoon, Sea Salt
1/4 teaspoon, Fresh Turmeric, peeled, finely grated or micro-planed
Heat the coconut oil to liquid.
Place all the ingredients in a high-speed blender and mix thoroughly.
Place in a glass container in the fridge.
This is “spreadable” straight from the fridge.
Nearly all of my client base are intolerant to dairy, but interestingly, only about 20% are intolerant to butter and ghee.
This Olive Oil Butter is a spreadable form of fat that I really like and which I personally still use even though I can now eat butter and ghee.