Butter vs. Oleo — What's the Difference?

Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat.

Margarine.

A pale yellow edible fatty substance made by churning cream and used as a spread or in cooking.

(aviation) A type of energy-absorbing landing gear strut in which sudden compression or extension of the strut causes a gas-filled chamber to push or pull a piston which forces oil through a small orifice, resulting in absorption of energy through viscous effects.

Spread (something) with butter

(US) The various fats and oils that go into the making of margarine.

A soft yellowish or whitish emulsion of butterfat, water, air, and sometimes salt, churned from milk or cream and processed for use in cooking and as a food.

A spread made chiefly from vegetable oils and used as a substitute for butter

A spread made from fruit, nuts, or other foods

A vegetable fat having a nearly solid consistency at ordinary temperatures.

Flattery.

To put butter on or in.

A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk).

Any of various foodstuffs made from other foods or oils, similar in consistency to, eaten like or intended as a substitute for butter (preceded by the name of the food used to make it).

Any of various substances made from other (especially plant-based) oils or fats, used in moisturizers, cosmetics, etc.

Any specific soft substance.

A smooth plane landing.

Someone who butts, or who butts in.

(transitive) To spread butter on.

To move one's weight backwards or forwards onto the tips or tails of one's skis or snowboard so only the tip or tail is in contact with the snow. Similar to applying butter to bread with then end of a butterknife.

To spin on skis or a snowboard using only the tips or tails being in contact with the snow

To increase (stakes) at every throw of dice, or every game.

Very smooth, very soft

An oily, unctuous substance obtained from cream or milk by churning.

Any substance resembling butter in degree of consistence, or other qualities, especially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter.

One who, or that which, butts.

To cover or spread with butter.

To increase, as stakes, at every throw or every game.

An edible emulsion of fat globules made by churning milk or cream; for cooking and table use

A fighter who strikes the opponent with his head

Spread butter on;