Oleolux is a savory butter or topping for food created by Dr. Johanna Budwig. It is a rich blend of cold-pressed linseed oil and raw coconut oil delicately enhanced with onion and garlic. Cholesterol-free, rich in Omega-3 and other beneficial fats, it makes a healthy alternative to butter, cream, or olive oil in everyday meals for anyone looking for tasty food and a healthier lifestyle. Garlic and onion are used in this butter because they have sulfur-containing proteins, that try to naturally preserve and protect the electron clouds of flaxseed oil from going rancid.
Ingredients for Oleolux:
125g Cold-Pressed Flaxseed Oil
250g Cold-Pressed Coconut Oil
1 Medium Onion
10 cloves garlic
Weigh the Linseed Oil into a suitable container, preferably glass that has a lid, or can be covered, it needs to be large enough to take the coconut oil as well. Place it in the freezer for 20 minutes.
Melt coconut oil in a large pan from which it is going to be easy to pour the oil.
Slice the onion and cook at a very gentle heat so that it is light straw-colored after 15 minutes.
Add the crushed garlic cloves and cook for a further 3 minutes.
Remove from heat, allow to cool a little and strain through a sieve into the chilled linseed oil, and put in the fridge to cool. When it has set it is ready to use.
Store in the fridge.
We call this Electron Butter.
Best used within a month.