I've always prefered butter over margarine myself. I didn't prefer the price though. When you are feeding a large family on a single income, you try to stretch every dollar. So, our family used margarine. Except for special occasions, like Christmas, when I would splurge on a block of butter to use for Christmas dinner. Now, with this recipe, we can have our butter all the time!
This makes butter into a spreadable, keep in the fridge, cook with it, delight! It results in a butter that has 1/2 the saturated fat, which is the bad thing about butter. In this recipe I used olive oil which has more monounsaturated fat than other oils, but you can also use safflower oil, which has the highest percentage of polyunsaturated fats of all the oils. Which is good. Other oils to try are sunflower, soyabean, canola and peanut.