Spreadable butter without the plastic container

I duly gathered up all my "hard-to-recycle" plastics and took them to the Westside Master Recycler Plastics Roundup today. One of the things I noticed we had a lot of were those plastic butter containers. Not the tubs, per se, but the ones that spreadable butter come in (made by Challenge or Land-o-Lakes with a little bit of added canola oil to soften it up). Just came across a recipe thanks to SusieJ that spells out how to make my own spreadable butter.

Without further ado, here is the recipe for spreadable butter:

One stick (8 oz) of real butter (softened)
1/2 cup grapeseed, canola or mild extra-virgin olive oil
3/4 teaspoon of kosher salt

Mix until completely creamy (in a food processor). Transfer to a container, cover and refrigerate.  It keeps for several weeks.

I do not have a food processor. I do have a KitchenAid stand mixer. I think I'll try that, and will let you know how it goes. And I just bought about 8 sticks of butter, so I am really ready to try this!!

Another option is a French butter keeper. They claim it needs no refrigeration, stays soft and doesn't spoil when kept in this dish at room temp. Either way, you avoid the dreaded hard-to-recycle plastic butter containers!