In a small bowl, whisk together butter, olive oil, garlic powder, and parsley until well combined.
Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature. To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave safe plate. Then cook the butter at 10% power for 1 minute, then gently press on the butter with your finger. If it’s still too firm, cook for another 40 seconds at 10% power.
Olive oil: Because it has a higher smoke point than butter, the olive oil helps the spread brown without burning. It also helps the mixture be more spreadable.
Garlic powder: Add garlic flavor without burning the raw cloves. Since it’s already finely-ground, it incorporates easily and evenly into the butter mixture. It's also exactly what mom used to use, and it tastes great!
Yield: This recipe makes 3/4 cup spread, enough for 1 loaf of garlic bread with (about 12 slices garlic bread with 1 tbsp. spread each).
Storage: Store covered in the refrigerator for up to 4 days.
Make ahead: Make this ahead and refrigerate for up to 3 days in advance. Or, freeze for up to 3 months. Thaw overnight in the refrigerator.
To make garlic bread: Preheat oven to 375 degrees. Line a rimmed baking sheet with foil for easy clean up. Cut loaf of bread lengthwise and set on prepared baking sheet. Spread half of the butter mixture on each half of bread. Bake until edges turn golden brown, about 20 minutes.