Ingredients:

1 block copha, 250g
1 c cold pressed olive oil
1 t salt
¼ c carrot juice (fresh or bottled)

Method:

1. Grate copha in a food processor or with a hand grater.

2. Place copha, olive oil, salt and carrot juice into a blender and whiz.

3. Keep blending till very smooth and creamy, like butter.

4. Place in containers. Lasts well in the fridge. Can also be frozen.