Olive oil spread: Difference between revisions

From Cookipedia
Jump to: navigation, search
mNo edit summary
No edit summary
 
(11 intermediate revisions by 2 users not shown)
Line 1: Line 1:
<!-- seo -->
<!-- seo -->
{{#seo:
{{#seo:
|title=--title--
|title=Olive oil spread recipe
|titlemode=replace
|titlemode=replace
|description=--description--
|keywords=#glice #butter #oliveoil #oils #bread #oliveoilspread #olive #dairyproducts #rapeseed #margarine #emulsification
|og:image=--og_image--
|hashtagrev=032020
|og:type=recipe
|description=I am not a lover of margarine or spreads, and always insist on butter on my bread unless I want to dunk it in olive oil. Many years ago, I did try a
}}
}}
<!-- /seo -->
<!-- /seo -->


{{Template:CookTools}}
I am not a lover of [[Margarine|margarine]] or spreads, and always insist on [[Butter|butter]] on my [[Bread|bread]] unless I want to dunk it in [[Olive|olive]] [[Oil|oil]].  Many years ago, I did try a brand of so-called olive oil spread simply because I like olive oil, but it was just so lacking in flavour that the [[Rest|rest]] of tub was binned.  This lack can probably be explained quite simply by the small quantity of olive oil used in these spreads - typically 21-22%.  The largest proportion of oil (34-38%) however, is actually a combination of other [[Oils|oils]] such as [[Rapeseed|rapeseed]] ([[Canola|canola]]), flax, [[Sunflower|sunflower]] or palm. [[Olive oil]] spread indeed!
<div class="right_imgs" style="float: right; width: 320px;">
 
The following is an easy recipe to make your own [[Olive oil|olive oil]] 'spread'.  It is not a spread as such because it contains more than 80% [[Fat|fat]], but can be used as such and does deserve to have '[[Olive|olive]] [[Oil|oil]]' in the title far more so than its processed namesake.
{{recipesummary
{{recipesummary
|TotalCalories = 1768
|PortionCalories = 118
|DatePublished=1st March 2016
|Author=JuliaBalbilla
|ImageComment =  
|ImageComment =  
|Servings = Makes about 200g
|Servings = 15
|Difficulty = 1
|Difficulty = 1
|TotalTime =  10 minutes (plus 12 hours chilling time)
|TotalTime =  10 minutes (plus 12 hours chilling time)
|PrepTime =  5 minutes (plus 12 hours chilling time)
|PrepTime =  5 minutes (plus 12 hours chilling time)
|CookTime =  5 minutes
|CookTime =  5 minutes
|Image = [[Image:Olive oil 'butter' recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Olive oil 'butter' recipe.jpg|thumb|middle|none|alt=Electus]]}}
}}
</table>
[[Image:Olive oil butter4.jpg|thumb|300px|right|After 12 hours in the fridge]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Olive oil butter3.jpg|thumb|300px|right|Ready for the fridge]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
[[Image:Olive oil butter2.jpg|thumb|300px|right|Dissolving the Glice]]
 
[[Image:Olive oil butter1.jpg|thumb|300px|right|The ingredients]]
<span class="review">
<!--any extra images MUST be place between this comment and the /div tag below or the layout will be very broken-->
<span class="reviewHeader">
</div>
====Best recipe review====
</span>
''<span class="reviewTitle">All The V's</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span>


I am not a lover of [[Margarine|margarine]] or spreads, and always insist on [[Butter|butter]] on my [[Bread|bread]] unless I want to dunk it in [[Olive|olive]] [[Oil|oil]].  Many years ago, I did try a brand of so-called olive oil spread simply because I like olive oil, but it was just so lacking in flavour that the [[Rest|rest]] of tub was binned.  This lack can probably be explained quite simply by the small quantity of olive oil used in these spreads - typically 21-22%.  The largest proportion of oil (34-38%) however, is actually a combination of other [[Oils|oils]] such as [[Rapeseed|rapeseed]] ([[Canola|canola]]), flax, [[Sunflower|sunflower]] or palm. [[Olive oil]] spread indeed!
<span class="reviewDesc">Vegetarian and Vegan friendly</span>


The following is an easy recipe to make your own [[Olive oil|olive oil]] 'spread'.  It is not a spread as such because it contains more than 80% [[Fat|fat]], but can be used as such and does deserve to have '[[Olive|olive]] [[Oil|oil]]' in the title far more so than its processed namesake.
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>
{{RecipeIngredients
{{RecipeIngredients


Line 35: Line 46:
| 12g [[Glice]]
| 12g [[Glice]]
}}
}}
 
===Servinggs===
Servings: 15 - Makes about 200g.
<gallery widths=250px heights=250px perrow=5>
Image:Olive oil butter4.jpg|After 12 hours in the fridge
Image:Olive oil butter3.jpg|Ready for the fridge
Image:Olive oil butter2.jpg|Dissolving the Glice
Image:Olive oil butter1.jpg|The ingredients
</gallery>
===Method===
===Method===
{{RecipeMethod
{{RecipeMethod
Line 50: Line 68:
===Chef's notes===
===Chef's notes===
If you want the 'spread' to have a similar colour to [[Butter|butter]] or spread, choose a yellow tinted [[Oil|oil]], rather than a green one
If you want the 'spread' to have a similar colour to [[Butter|butter]] or spread, choose a yellow tinted [[Oil|oil]], rather than a green one
Sprinkle [[salt]] to taste as you use it, rather than add it to the spread directly
It spreads straight from the fridge very easily. It is be a good substitute for [[butter]] / spread for melting over [[potatoes]] and [[vegetables]] or having on savoury toast or in savoury sandwiches. However you wouldn't really want it with [[bread]] and [[jam]] for example, purely because of the [[olive oil]] flavour. It is not suitable for [[baking]] of course and neither as I understand it, for [[frying]].
[[Category:Recipes]]
[[Category:Recipes]]
{{RecipeLine}}
[[Category:Marinades dressings and butters]]
[[Category:Marinades dressings and butters]]
[[Category:Vegan recipes]]
[[Category:Vegan recipes]]
Line 57: Line 78:
[[Category:Unusual recipes]]
[[Category:Unusual recipes]]
[[Category:Emulsification]]
[[Category:Emulsification]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/glice|#glice]] [[Special:Search/butter|#butter]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/oils|#oils]] [[Special:Search/bread|#bread]] [[Special:Search/oliveoilspread|#oliveoilspread]] [[Special:Search/olive|#olive]] [[Special:Search/dairyproducts|#dairyproducts]] [[Special:Search/rapeseed|#rapeseed]] [[Special:Search/margarine|#margarine]] [[Special:Search/emulsification|#emulsification]]
</code><!-- /footer hashtags -->

Latest revision as of 15:40, 20 March 2024


I am not a lover of margarine or spreads, and always insist on butter on my bread unless I want to dunk it in olive oil. Many years ago, I did try a brand of so-called olive oil spread simply because I like olive oil, but it was just so lacking in flavour that the rest of tub was binned. This lack can probably be explained quite simply by the small quantity of olive oil used in these spreads - typically 21-22%. The largest proportion of oil (34-38%) however, is actually a combination of other oils such as rapeseed (canola), flax, sunflower or palm. Olive oil spread indeed!

The following is an easy recipe to make your own olive oil 'spread'. It is not a spread as such because it contains more than 80% fat, but can be used as such and does deserve to have 'olive oil' in the title far more so than its processed namesake.

Olive oil spread
Electus
Servings:15
Calories per serving:118
Ready in:10 minutes (plus 12 hours chilling time)
Prep. time:5 minutes (plus 12 hours chilling time)
Cook time:5 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:1st March 2016

Best recipe review

All The V's

4/5

Vegetarian and Vegan friendly

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Servinggs

Servings: 15 - Makes about 200g.

  • After 12 hours in the fridge

    After 12 hours in the fridge

  • Ready for the fridge

    Ready for the fridge

  • Dissolving the Glice

    Dissolving the Glice

  • The ingredients

    The ingredients

Method

  1. Put the oil and Glice into a saucepan over a low heat
  2. Once the Glice flakes have dissolved, pour into a container (a small Lock & Lock box is fine)
  3. Leave to cool, then refrigerate for 12 hours
  4. It is now ready for use

Serving suggestions

Use as you would any normal spread, but do not expect it to have the same appearance when melted on toast etc. This is because the commercial stuff contains an element (or two) of dairy products

Variations

You can experiment with different oils or combinations thereof. If you find the taste of EVOO too strong, you can mix with a neutral tasting oil, perhaps a nice cold-pressed rapeseed oil.

Chef's notes

If you want the 'spread' to have a similar colour to butter or spread, choose a yellow tinted oil, rather than a green one Sprinkle salt to taste as you use it, rather than add it to the spread directly It spreads straight from the fridge very easily. It is be a good substitute for butter / spread for melting over potatoes and vegetables or having on savoury toast or in savoury sandwiches. However you wouldn't really want it with bread and jam for example, purely because of the olive oil flavour. It is not suitable for baking of course and neither as I understand it, for frying.

Randomly pick another recipe 🍴

Discover Cookipedia's Culinary Creations on Pinterest

Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavors we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!

#glice #butter #oliveoil #oils #bread #oliveoilspread #olive #dairyproducts #rapeseed #margarine #emulsification

Retrieved from ‘https://www.cookipedia.co.uk/wiki/index.php?title=Olive_oil_spread&oldid=269251’