A recipe of mine calls for ½ cup of Vegetable Oil Spread (Specifically stating 70% fat), which I don't currently have.

I found questions that deal with substituting either Butter for Oil, Oil for Butter, and Butter for Margarine and have read their answers.

However, despite now being able to extrapolate how likely substituting (which I think is the best alternative) Oil for (What is understand is) the Margarine-like product called for in the recipe, I found no questions/answers that address this swap specifically. Am therefore keen on the communities opinions on which is the best substitute, why and any caveats?