Extra Virgin Olive Oil As A Substitute For Butter

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A great way of incorporating best olive oil – extra virgin olive oil (EVOO) into a diet for heart health.

Olive Oil As A Substitute For Butter
Olive Oil As A Substitute For Butter

We have discussed many times the health benefits of taking extra virgin olive oil as part of a Mediterranean diet, also taking your extra virgin olive oil on its own as part of a daily routine. But how else can you include extra virgin olive oil (EVOO) into a healthy lifestyle.

Extra Virgin Olive Oil (EVOO) As A Substitute For Butter In Baking

When it comes to baking, it’s easy to default to butter as the standard ingredient. However, did you know that extra virgin olive oil (EVOO) makes for a healthier and equally tasty substitute? Not only does it provide a unique and subtle flavor to baked goods, but it is also lower in saturated fat and higher in heart-healthy monounsaturated fat compared to butter. When choosing an olive oil substitute, opt for extra virgin olive oil (EVOO). This type of oil is made by cold-pressing the olive fruit without the use of chemicals or heat, preserving its antioxidants and nutrients. Moreover, studies have found that adding extra virgin olive (EVOO) oil to your diet can lead to a multitude of health benefits, including improved heart health, reduced inflammation, and enhanced brain function.

More and more cakes and other baked desserts can be made with extra virgin olive oil (EVOO), instead of butter. Home bakers, too, are increasingly turning to extra virgin olive oil (EVOO) instead of butter for cakes, brownies and more.

Swapping extra virgin olive oil (EVOO) for butter reduces saturated fat. Plus, high quality extra virgin olive oil (EVOO) like Morocco Gold adds a wonderful, nuanced flavor to baked goods and keeps them moist. Extra virgin olive oil (EVOO) also contributes to a special, textured “crumb.” Here are some useful tips on baking with extra virgin olive oil (EVOO).

How do I substitute olive oil for butter in cakes and other baked good?

As a general rule of thumb, substitute three-quarters of the butter in a recipe with extra virgin olive oil. In other words: If a baking recipe calls for a stick of butter (8 tablespoons), for example, use 6 tablespoons of extra virgin olive oil (EVOO) olive oil.  If the recipe uses melted butter, substitute the extra virgin olive oil (EVOO) for the butter at three-quarters of the amount. Here is a handy conversion chart:

¼ CUP (1/2 stick)3 TABLESPOONS
½ CUP (1 stick)¼ CUP + 2 TABLESPOONS
1 CUP (2 sticks)¾ CUP
2 CUPS (4 sticks)1-½ CUPS
Extra Virgin Olive Oil Conversion Chart

If a recipe calls for vegetable or canola oil, can I use extra virgin olive oil instead?

Definitely, just use the extra virgin olive oil (EVOO) on a one-for-one basis. If a recipe, say, calls for half a cup of vegetable oil, use the same amount of extra virgin olive oil. Your cake and other baked goods will benefit from the fuller, delicious flavor.

Can I use any type of olive oil off the grocery shelf in baking?

Not if you want to improve the flavor of your baked good. Use a high-quality extra virgin olive oil (EVOO) that tastes good. Only use an extra virgin olive oil (EVOO) that you enjoy eating on salads, as a bread dip, etc. If you don’t particularly like the taste of a highly processed olive oil, why sully your baking with it. As the old saying goes:

‘Never cook with a wine you wouldn’t want to drink.’

Old Proverb

So, next time you’re planning to bake, reach for the extra virgin olive oil (EVOO) and feel good knowing that you’re making a healthier choice without sacrificing taste or quality.