Our family uses real butter, but it can be difficult to spread. So, I blend it with olive oil which helps make it more spreadable and adds omega 3 goodness.
1 1/2 cups (3 sticks) unsalted butter
1/2 cup extra virgin olive oil
Allow butter to soften to room temperature. Blend with mixer on low to medium speed for approximately two minutes, scraping sides and beaters occasionally as necessary. Add olive oil. Blend an additional five minutes on low to medium speed (again, scraping the sides and beaters occasionally as necessary.)
Pour into airtight containers and store in the refrigerator. It will firm up some once chilled, but should still be quite spreadable. It works well straight from the refrigerator, but for buttering soft breads, you may want to set it out on the counter for a minute or so to help it soften slightly.
This post is linked in Tasty Tuesday and Tempt My Tummy Tuesday.