Easy homemade margarine

I was about to order some margarine from the supermarket the other day as part of my weekly shop, when I hesitated as I really don’t like buying margarine with it’s long list of processed ingredients.  I grew up eating margarine instead of butter due to it’s healthier image, but have been unenthused by it’s processed nature for quite a while.  I decided to take a break from the shopping and googled recipes for margarine.  I was surprised at the results which indicated it was quite easy to make homemade margarine.
One recipe used solidified coconut oil, which I could not get hold of in the supermarket, so I decided to try that out another time.
Another recipe for olive oil spread was so simple, I was amazed. See below for my version:
Ingredients and equipment:
  • Olive oil
  • Freezer proof container with a lid (margarine tub sized – a reused ‘take away’ plastic container will work)
  1. Pour olive oil into container (only fill half way to start)
  2. Put a lid on the container and put it in the freezer
  3. Leave overnight
  4. Put in the fridge the next day 


Sustainable gift wrap course

Keep refrigerated and don’t leave the spread out for long.

I tried it out and the next day sure enough, I had an olive oil spread!  It was fairly bland however.  It melted the second I put it on my toast and I did wonder why I hadn’t just put olive oil directly on my toast. 
This experiment made me realise margarine can just consist of solidified oil and a variety of combinations of oils can be used.  I am now going to start experimenting with oil mixes and with flavouring those oils with herbs and will report back on my progress.  
I’m already thinking that maybe I don’t need margarine at all and could just use oil instead.  To keep costs down I could base those oil mixes on cheaper oils and only use the expensive ones sparingly for added flavour and health benefits.
Later that day I followed a recipe for a crumble topped bar and wherever the recipe called for margarine I substituted it with olive oil.  It was delicious and I couldn’t tell the difference.  I have also used olive oil in a cookie recipe before which worked well.
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