Why You Should Make Your Own 'Spread for Bread'

Margarines or spreads as they are commonly callled now came into fashion after fears that butter and similar milk products induced early heart disease. It seems that this is not necessarily the case and that some saturated fats are good for you in that the body needs them as precursors to certain hormones and vital factors. 

This is good news as it appears that many of the spreads available are not terribly healthy by virtue of the means of manufacture and the philosophy of the makers to use water as part of their make up - it seems that a great deal of heat is required to get the fats to emulsify in the added water which by the way the percentage contained is seldom if ever mentioned on the packaging. http://bit.ly/20sbAC9
The healthy answer to this is to make your own spread and it so simple.
Using a deepish plastic container put 125 grams of butter - this is usually half a pack and place it in a warm place till it is melting or really soft -  then add as much virgin olive oil - and using a fork mix thoroughly - a little milk might appear  - about a teaspoonful at most, but ignore this and store your new spread in the fridge. Using it will be so easy - if its too soft add a little more butter or too hard, use more oil.
 The ideal state is that it spreads easily as thin layer on your bread without seeping into it. Thus it also economical!