The avocado oil version might be unique to the Challenge brand.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?
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!
That's a good point, I didn't think of that. This could make it better for cooking too.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...
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.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.
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.