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Butter Olive Oil

Butter Olive Oil

  • $ 13.50


Now you can have your butter and eat it too! Our butter flavored olive oil only contains 100% natural butter flavor and that is all.  As a matter of fact, there are no chemical, artificial or synthetic ingredients used in any of our flavored products. There are no allergens associated with our product as it’s dairy free and contains no animal products whatsoever.  This oil brings together the best of both worlds, with all the heart healthy benefits of super fresh, organic olive oil and the rich, 100% natural flavor of butter.  We specifically recommend this oil for vegetarians or anyone with dairy intolerance, dairy allergies, high blood pressure, or cholesterol.  Use our natural butter extra virgin olive oil to replace butter on pancakes, in baking, drizzled over mashed potatoes, popcorn and pasta or simply to dip bread in. We hope you enjoy!! You can also freeze and slice as “butter” pats.

Made with certified ultra premium, ultra fresh, extra virgin olive oil from our collection blended in small, artisan batches with 100% natural, organic compatible flavor.

Suggested Pairings:  Vermont Maple Balsamic, Cinnamon Pear Balsamic, Coconut White balsamic

 

Recipes:Dairy-Free Organic Butter Olive Oil Cinnamon Rolls (as Pictured)

Cinnamon Rolls

5 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon salt

2 packages rapid rise yeast     

2 cups warm water

¼ cup Certified Organic Butter Olive Oil

2 large eggs

2 tablespoons Certified Organic Butter Olive Oil

1/2 cup chopped walnuts (optional)

1/2 cup raisins (optional)

½ cup brown sugar

1 tablespoon ground cinnamon

1/3 cup Certified Organic Butter Olive Oil

1/2 cup brown sugar

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350 Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.


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