Baking with Olive Oil

Its Christmas time and if your house is anything like ours, Saturdays are spent in the kitchen with the kids baking up a storm in order to create our annual Christmas treat trays for family and friends.

We bake with EVOO in our house because it adds a wonderful flavour to cakes, brownies, tortes and bread. More importantly, baking with Parthena instead of butter is a great way to cut saturated fat. Another bonus is that olive oil is LOADED with monounsaturated fat, which promotes “good cholesterol”. There you have it! What’s not to love?

Substituting butter or any other cooking oils for EVOO is actually super easy. However, there are times when you should avoid using EVOO  in a baking recipe that calls for butter. In recipes that require a lot of creaming of the butter and sugar (super light and fluffy cakes) or when the fat needs to stay solid (frosting). Extra virgin olive oil tastes better than “neutral oils” like canola and vegetable oil.

We have found you can substitute olive oil for other oils on a one-for-one basis. If a recipe calls for half a cup of vegetable oil, use the same amount of extra virgin olive oil. We’ve done this with carrot cake, pound cake, and chocolate cake. Just make sure you use quality olive oil that tastes good!  “Only use an olive oil that you enjoy eating on salads, as a bread dip etc.,”  Matthew Kadey, a registered dietitian, recipe developer, and magazine writer says.  As the old saying goes: ‘Never cook with a wine you wouldn’t want to drink.’ Fair enough!

Substituting Olive Oil for Butter

1 teaspoon of butter = 3/4 teaspoon olive oil
1 tablespoon of butter = 2 1/4 teaspoons olive oil
1/4 cup butter = 3 tablespoons olive oil
1/3 cup butter = 1/4 cup olive oil
1/2 cup butter = 1/4 cup + 2 tablespoons olive oil
2/3 cup butter = 1/2 cup olive oil
3/4 cup butter = 1/2 cup + 1 tablespoon olive oil
1 cup butter = 3/4 cup olive oil

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