butter from bertolli and flour next to a frying pan with veg in

Used in moderation, butter adds fantastic depth of flavour to dishes. Standard butter will go brown and smoke if you get it really hot (which, sometimes, is a good thing – think beurre noisette), but often you need to be careful to keep butter from burning. Bertolli with Butter and Olive Oil, however, has a lower smoking point than normal butter, which means you can use it in the same way as butter without worrying about it catching on your frying pan, and still enjoy a delicious rich buttery taste.

Here are three clever little ideas to make the most of Bertolli with Butter and Olive Oil:

Start by adding a knob of Bertolli with Butter and Olive Oil to a large pan over a high heat. It won’t smoke as quickly as normal butter, so you can get the pan nice and hot before adding your kernels. Tip your corn into the pan, put on the lid straight away, and leave for a few minutes. Once the popping frenzy has stopped, take the pan off the heat and sprinkle in your flavouring of choice – it could be anything from cinnamon sugar to orange zest or finely chopped chives. Give everything a good mix, and enjoy.

No need to melt your butter to make garlic bread – Bertolli with Butter and Olive Oil is soft enough to mix with garlic and herbs, straight from the fridge. Simply peel and crush your garlic cloves, mix with chopped fresh parsley and mash evenly into your butter using the back of a fork. Spread onto a sliced baguette and grill for golden garlic bread. Delicious!

A classic Italian seasoning, pangrattato is a mix of fine breadcrumbs fried with classic Mediterranean flavours such as herbs, chillies, chopped anchovies, Parmesan or walnuts. Traditionally fried in olive oil, if you make pangrattato with Bertolli with Butter and Olive Oil you get the benefits of oil, with an added buttery flavour. Sprinkle your crispy breadcrumbs over risotto, pasta or soups for flavour-packed texture.


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