A delicious alternative to processed spreads, this olive oil spread recipe is healthy, inexpensive and easy to make. We tell you why and show you how.
If you need to be convinced that it's worth your while to make this spread at home, have a look at these sections by clicking on the links below :
Health facts about other types of spread
Why olive oil spread and not butter?
This is not rocket science!
Don't leave the spread out of the freezer for very long - it will start to return to its liquid form quite quickly - especially in the heat of an Italian summer!
We love eating our spread simply, with some good crusty bread. Our own oil always tastes delicious - it has an unique, peppery taste - but even it starts to lose its flavour after ten months or so.
Oils bought from the supermarket are generally even older than this so, if you find the taste too bland, do what the Italians do - add something to it!
One of the favourites is simply to sprinkle a little salt on top. This is our very favourite - delicious! Don't add salt to the oil before you freeze - not everyone will want it salted.
Add some crushed garlic or finely chopped basil or oregano to the oil before you freeze it. If possible use fresh herbs rather than dried - they are a much better flavour.
This is a good quality oil imported from Italy. It's first cold pressed and amongst the best you will get outside of Italy.
Want to know more? Click the picture below to go to our pages about the Mediterranean diet and learn how it can help keep your family healthy.
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