So what is a healthier choice? If you are looking for a buttery spread, I would recommend Land O' Lakes Butter with Olive Oil and Sea Salt. It has 5 grams of heart-healthy mono-unsaturated fat, and 75 percent less saturated fat than butter. It's made with sweet cream, olive oil, salt and sea salt (yes that's it!)

It's made with simple ingredients including sweet cream, olive oil and sea salt.

Olive oil butter is a spreadable butter recipe made with butter and olive oil. If there is a way to make butter even more delicious than it already is, it's this. This whipped butter with olive oil and salt flakes is so good it redefines the concept of table butter.

When used in cooking, both butter and olive oil help carry the flavors of the food, and warming them accentuates this property. Butter is smooth and creamy, adding a dairy richness that no oil can match. Olive oil provides a unique flavor and aroma. Together, they enhance the flavor of your foods.

Since the concept of squeeze spread isn't new, we found a way to make LAND O LAKES® Soft Squeeze™ butter spread stand out: It contains real butter.

70% less saturated fat than butter, Land O Lakes® Fresh Buttery Taste® Spread lives up to its name. It's the classic, rich taste of butter, with no cholesterol. And it's an excellent source of Omega 3 ALA to boot!

Made with only sweet cream, canola oil and salt, Land O Lakes® Butter with canola oil gives you the fresh butter taste you love with the spreadable convenience you want, right out of the refrigerator.

Ingredients. INGREDIENTS: Water, Olive Oil (21%), Palm Oil, Palm Kernel Oil, Salt (1%), Vitamin E, Acidity Regulator (Citric Acid), Flavouring, Colour (Beta-Carotene), Vitamin A, Vitamin D.

Where is butter oil used? Butter oil and anhydrous milk fat are used in a number of baked goods and confectionery. They may be used in croissants to give a better “puff.” They are also used in biscuits. They are used instead of butter because they have a longer shelf life.

There is, however, an advantage to cooking with a mixture of oil and butter. Though the milk proteins will still burn, if you cut the butter with oil, they'll at least be diluted, meaning that you won't have as much blackened flavor in that mix. In the end, it really depends on what you are cooking.

The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds.

Even though butter is a better choice over margarine, people who are overweight or obese are often advised not to consume butter. For such people, margarine with low or no trans fat is sometimes considered to be the best option, since it may prevent increases in blood cholesterol level and heart disease.