I’m just going to go ahead and call this what it is: a cop-out recipe. But it’s totally okay.
After laying on the couch as my main activity for the past week and half , I’m giving myself permission to ease back into crazier projects in the kitchen.
Plus, even though this is incredibly easy, it’s also one of my favorite things to have in the fridge.
I used to do this all the time in our old house, and for some reason, I had completely forgotten about it until a few week ago. But now, it’s back. And I don’t see it going away again any time soon.
I started doing this when I was working for WW a few years ago and in love with their Core program. I still love that program, but I don’t follow it as strictly as I used to (which is probably why my jeans don’t fit the same anymore).
One part of the WW program is to get in healthy fats like olive oil or safflower oil during your day. Most days I would have it in a homemade salad dressing or drizzle it on grains or toss it with popcorn and salt. But sometimes, you just need a piece of toast. And with toast, you need something to spread on it – butter, jam, anything.
Since I wanted to get those 2 tsp of oil in, I took some olive oil, a pinch of salt, and some fresh herbs and put it in the fridge. Once it’s chilled, olive oil becomes almost like a whipped butter texture – it firms up enough that you can scoop it out and spread it onto bread without it being straight liquid, but it melts super fast into hot toast or english muffins or whatever you want it on.
You know those butters made with olive oil? Well, this is basically olive oil butter.
I love mine with a little salt and fresh rosemary, but I also can’t wait to throw in some basil this summer – could you imagine that sandwich? Grilled bread with basil olive oil, tomatoes, and mozzarella? I can almost taste it now.
Olive Oil Rosemary Spread
Makes: 1 cup (1 WW point per teaspoon)
- 1 cup extra virgin olive oil
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried, chopped)
- 1/4 tsp salt
- In a small jar or container with an air-tight lid, mix the olive oil with the rosemary and salt.
- Tighten the lid and place in the fridge for a few hours or overnight until the oil has chilled and set.
- Scoop out the olive oil spread to use on breads, grains, in recipes, etc. This will keep in the fridge for a few weeks, covered.