Spreadable butter with avocado oil.


 
Arun L.

Arun L.

TVWBB All-Star
Is Challenge brand spreadable butter with avocado oil better / healthier than their spreadable butter with olive oil?
 
I've not noticed the butter/avocado oil product in the supermarket. If it's new to the market, it's probably the latest darling of the food scene. I'll leave it to nutritional experts to offer a judgment about which oil is healthier. Do we have any nutritionists in the house? :D

I've been using the Land O Lakes butter with olive oil and sea salt and like it very much as a "spreadable" butter product. It's nothing more than sweet cream, olive oil, salt, and sea salt. Probably just a few grains of sea salt so they can prominently feature it on the front label!
 
Chris Allingham said:
I've not noticed the butter/avocado oil product in the supermarket. If it's new to the market, it's probably the latest darling of the food scene. I'll leave it to nutritional experts to offer a judgment about which oil is healthier. Do we have any nutritionists in the house? :D

I've been using the Land O Lakes butter with olive oil and sea salt and like it very much as a "spreadable" butter product. It's nothing more than sweet cream, olive oil, salt, and sea salt. Probably just a few grains of sea salt so they can prominently feature it on the front label!
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The avocado oil version might be unique to the Challenge brand.

I would usually buy the Challenge brand butter with olive oil. I've tried the newer avocado one a few times. I don't think I notice a difference. However, the containers for the avocado are smaller than the other varieties, 6 oz.

It's also harder to find, as only a few grocery stories carry it. Whereas the one with butter and olive oil is found at most stores.

So between the smaller container size, and harder availability, I'm trying to figure out if I should keep pursuing the avocado oil one. If the health benefits are better, I could keep buying it.

Yes, the Land O Lakes ingredients are the same as the Challenge ones. I agree there's probably only a few grains of sea salt. ;)
 
I wouldn't purchase it if the only benefit was to be able to spread it from the fridge.
Both avocado oil and butter are good fat choices from my perspective.........
A high quality butter is very delicious if you can find one.
Use appropriate amounts of course.
 
Mark_E said:
An advantage is that it raises the smoke point of straight butter. But you can also just add the oil manually with the regular butter, so...
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That's a good point, I didn't think of that. This could make it better for cooking too.
 
Instead of buying shop-bought rubbish, which contain "natural flavourings" - [whatever they are], you can easily make your own.
High quality pure butter / High quality, pure sunflower oil, (or any other neutral flavoured oil). Add the oil slowly to softened butter to the spreadable consistency you want. (Approx 70/30). Decant into a small dish & into the fridge.
If you're sautéing with it the butter won't burn.
 
we leave salted butter on the counter in a porcelain butter dish and normally its spreadable. We use enough that it doesn't spoil.

Sometimes overnight temps in the kitchen drop and it is a little hard to spread, but not hard as a rock like out of the fridge.

edit: the butter dish is like this one.

1741284574914.png

link on wallymart:
 
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DanHoo said:
we leave salted butter on the counter in a porcelain butter dish and normally its spreadable. We use enough that it doesn't spoil.

Sometimes overnight temps in the kitchen drop and it is a little hard to spread, but not hard as a rock like out of the fridge.
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Same thing we do. Salted butter in a covered dish on the counter, we'll go through a stick in 3-5 days. Unsalted for cooking & baking in the fridge. I'll keep a stick of each in reserve in the fridge, longer term storage is in the freezer.
 
JKalchik said:
Same thing we do. Salted butter in a covered dish on the counter, we'll go through a stick in 3-5 days. Unsalted for cooking & baking in the fridge. I'll keep a stick of each in reserve in the fridge, longer term storage is in the freezer.
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Good call out on keeping / using unsalted in the refrigerator. Same here.

I tried to go 100% unsalted but gave up after a couple of weeks.
 
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