This post may contain affiliate links. Please read our disclosure policy.

This garlic and herb spreadable butter is a tasty condiment that takes butter to the next level! It spreads easier than regular butter and is delicious on everything from bagels to steak.

close-up of garlic herb spreadable butter in a small white bowl

My husband always buys spreadable butter for himself, and I figured that it must be easy enough to make your own, so I gave it a try. It’s handy to not have to wait ages for butter to soften up, and for those who don’t use butter enough to keep it on their counter without it going bad quickly, this is a nice way of doing it. I wanted this butter to be as tasty as a savory compound butter but also double as easily spreadable. If you just want plain ole spreadable butter, simply skip the herbs and garlic. 

What is spreadable butter?

Spreadable butter is simply butter mixed with oil (in this case olive oil) so that it can spread easier than regular butter when it’s straight out of the fridge.

spreadable butter collage of glass prep bowls (one prior to mixing and one right after mixing)

Spreadable butter consistency

When you first make this spreadable butter, it will be very soft and have a whipped consistency. It does firm up in the fridge, so if you want to keep that same texture, you will have to let it warm up for a bit… just not as long as regular butter! It’ll still spread easier than regular butter when it’s cold. Or, if you want it very soft straight out the fridge, you can go up to 1/2 cup of oil. 

Spreadable butter uses

Use it on anything you’d use regular butter including sandwiches/toast/bagels, in cooking (like if you’re making a sauce or pan-frying salmon or something), or even on steak or other grilled meats! 

collage with garlic herb butter spread on a bagel and melted on a ribeye steak
Great on bagels or steak!

Homemade spreadable butter shelf life

There’s nothing that’s immediately perishable in this recipe (we used dried herbs and olive oil, and salt has preservative qualities), so conservatively it’ll last at least 2-3 weeks in the fridge, but in reality it should be good for a lot longer (a month+). It just depends what you’re comfortable with, really. I do recommend keeping it in the fridge. If you choose to keep it out on your counter, just keep an eye (and nose!) on it because it will go rancid a lot quicker than if it’s kept in the fridge. You can freeze it for up to 6 months if needed.

Can I use fresh herbs?

Yes! Definitely. Just chop them finely prior to mixing them in. The butter won’t last quite as long, but it should still be good for a couple of weeks.

garlic and herb spreadable butter in a glass prep bowl with electric hand mixer

Can I use salted butter?

Yes. Just be careful about adding any extra salt to the recipe.

Can I use a different kind of oil?

Yes, I prefer the flavor of olive oil with the herbs and garlic in this particular recipe, but you could also use a more neutral-tasting oil like canola oil or avocado oil. I don’t recommend coconut oil because it solidifies too easily.

More tasty homemade condiments/sauces to try:

the best spreadable butter in a small bowl with some taken out with a butter knife

I used my Kitchen Aid electric hand mixer for this recipe.

I hope you’ll give this garlic and herb butter a try! Questions? Let me know in the comments below.

close-up of garlic herb spreadable butter in a small white bowl
5 from 1 vote

Garlic and Herb Spreadable Butter

This garlic and herb spreadable butter is a tasty condiment that takes butter to the next level! It spreads easier than regular butter and is delicious on everything from bagels to steak.
Prep: 10 minutes
Total: 10 minutes
Servings: 12


  • 1/2 cup butter (1 stick) softened
  • 1/4 cup olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt or more to taste
  • 1/4 teaspoon pepper or more to taste


  • Take the butter out of the fridge 30+ minutes prior to starting the recipe. It needs to be really soft.
  • Add the butter to a medium bowl along with the rest of the ingredients. Using an electric hand mixer, mix until everything is combined and you've got a smooth, fluffy whipped butter texture (may take a few minutes especially if butter hasn't fully softened/warmed up).
  • Transfer the spreadable butter to another bowl or jar/container for storage. I recommend keeping it in the fridge for optimal shelf life (it'll easily last at least 2-3 weeks in the fridge). Texture: It will spread easier than normal butter when it's straight out of the fridge, and you can also let it soften up for a few minutes prior to using if you wish. Or, go up to 1/2 cup of olive oil if you want it very soft straight out of the fridge.


  • Recipe is easily doubled by doubling all ingredients.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 109kcal, Carbohydrates: 1g, Protein: 1g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 116mg, Fiber: 1g, Sugar: 1g, Vitamin A: 236IU, Calcium: 5mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. This spread is so delicious; we’ve used on steaks, corn on the cob, and melted as an artichoke dip! I would love to see another recipe like this with a southwest (spicy) flair!

    1. I’m so glad you enjoy it!! I love that idea with the southwest flair… I’m going to add that to my potential recipes to make list. 🙂 Thank you!

  2. This sounds fun! I’ve enjoyed butter spreads at restaurants so I’m glad to learn how to make them. Since we are keeping this in the fridge, is there any reason we cannot use fresh, chopped garlic instead of garlic salt?

    Thank you!

    1. Yup you can definitely use fresh garlic if you wish. Or fresh herbs (I talk about that in the blog post), but it may decrease shelf life a little… just keep an eye/nose on it. ♥️