The spread needs to be served warm: once cool, it’ll firm up, as hard as a block of chocolate. It can easily be rewarmed in a microwave or by setting the jar in a pan of barely-simmering water. In the winter, I just warm it by setting the jar on the radiator until it softens. Take care not to get any water or steam into it, which will make it seize and become grainy. This recipes uses hazelnut oil and I’ve listed a few sources below. It’s somewhat expensive, but I use it frequently to dress spinach or arugula salads, and keep a small bottle in the refrigerator just for those. If that’s unavailable to you, another pure nut oil can be substituted. Or you can use a neutral vegetable oil, or even a fruity olive oil. If that sounds odd to you, trying it. Sprinkled with a little bit of sea salt, it’s my new favorite afternoon snack.