olive oil butter

Ingredients for 4 servings:

• 200 ml whipped cream, unrefrigerated
• 20 ml extra virgin olive oil
• ½ tsp fleur de sel or other sea salt

Instructions

Working time approx. 5 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 5 minutes

light, quick, hearty, enriched with good, unsaturated fatty acids

Important: Always use “aged” whipped cream. To “age,” the whipped cream should be left unrefrigerated at room temperature for 8 to 12 hours. This is the only way to ensure that whipped cream becomes butter and buttermilk during churning, because the unrefrigerated cream molecule is unstable and separates into its skin components: fat (butter) and liquid (buttermilk). Combine the aged cream with the olive oil and salt in a butter shaker, add the heavy-duty butter ball, screw on the nozzle, and close the shaker with the lid. Shake the butter shaker for one to two minutes until the cream separates into olive oil buttermilk and olive butterfat. Remove the lid and pour the olive buttermilk through the nozzle. This extremely low-fat buttermilk is considered a skin-beautifying agent, tastes similar to the flavor profile of olive oil, and is drinkable immediately. It’s also excellent for a buttermilk salad dressing or as a marinade for meat, fish, or soft cheese. Now “wash” the remaining olive oil butter in the butter shaker. To do this, pour in cold water, reseal the butter shaker, and shake vigorously again briefly. Remove the lid and drain the “wash water.” Remove the finished olive oil butter from the shaker bottle with a spatula and shape it into a nice ball, ideally with your hands (use disposable gloves if necessary). Place this ball in a beautiful container and garnish with an olive. Chill the butter before serving. Olive oil butter is more spreadable when chilled than plain butter due to its vegetable fat content, especially the unsaturated fatty acids. Notes: Olive oil is available in various flavors, from tart and grassy to nutty and mild. Butter is an ideal flavor carrier. This combines excellently when making your own butter from cream with the addition of olive oil and salt. This ensures that the homemade olive oil butter accurately reflects the flavor profile of the added olive oil, embedded in the irresistible creamy taste of the butter. The “miraculous butter multiplication” is quite simple: The amount of olive oil added adds up to the amount of butter produced. 200 ml of cream normally yields approximately 75 g of butter and approximately 125 ml of buttermilk. If 20-40 ml of olive oil is added, the amount of butter produced increases by 20 to 40 g. The amount of buttermilk, however, remains virtually unchanged.