11.   Mixture will become quite thick.

12.   Pulse on and off until the mixture becomes a smooth spread.

13.   Place shortening and butter in mixing bowl and beat on medium speed until mixture becomes fluffy and creamy.

14.   Soon, all the moisture evaporates, and the mixture becomes sandy.

15.   Stir mixture until it becomes thick and bubbly.

16.   The mixture will become very aromatic.

17.   Then, as the liquid cooks down in olive oil, it emulsifies and the mixture becomes almost syrupy.

18.   This is very important as mixture becomes sticky during baking.

19.   This is very important since mixture becomes sticky during backing.

20.   When mixture becomes a caramel color and is thick enough that you can see the bottom of the pan as you stir, remove it from heat.