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Let the butter slowly come to room temperature. To speed this process, cut the butter into small chunks and separate them from each other. Do not try to speed things up in the microwave, even at half power, as it will change the texture of the butter.
Place the room temperature butter into a food processor along with the oil and sea salt.
Process the butter, oil, and salt for 1-2 minutes, scraping the sides of the processor periodically, until all lumps have disappeared and the mixture is smooth and soft. It will be quite liquid, but don't worry, it will firm up in the fridge.
Pour the softened butter into a container that can be sealed airtight (like a Tupperware).
Refrigerate for 1-2 hours until fully chilled and firm. This Homemade Spreadable Butter will last up to 3 months in the refrigerator.
It is spreadable straight from the refrigerator. Do not leave the butter at room temperature too long or it will start to separate. If this happens, you can stir the oil back into the butter before refrigerating again.