Why start baking with olive oil instead of butter and other oils? We love extra-virgin olive oil for helping to cut saturated fats from our desserts, but also for the wonderful flavor olive oil imparts to your fine desserts. Have you tried using olive to bake cakes, cookies, brownies, bread, pizza, and more? We are sharing some of our top tips for substituting olive for butter and other oils in baking.
Using olive oil instead of butter give you an easy way to cut saturated fats from your diet. Also, olive oil has an abundance of monounsaturated fat; which helps create good cholesterol. So with so many benefits, why not give it a try!
You may use olive oil to replace butter in baking recipes at a 3:4 ratio, 3 parts olive oil to 4 parts butter. Just recalculate your recipe ahead of time to make sure you use the correct amounts. If a recipe call for 1 cup of butter, that is 2 sticks of butter, you would use 1.5 cups olive oil to have the correct substitution.
The only occasion that it wouldn’t work well to substitute olive oil for butter is when a recipe using solid fats that you must cream; such as creaming butter and powdered sugar for a butter cream frosting. The reason being, the butter with it’s stiffness helps give the frosting the consistency it needs to make for a beautiful cake.
If your recipe calls for vegetable or canola oil, you can easily substitute those oils with olive oil in your baking recipes. Any dessert that uses vegetable oil as an ingredient is a great choice as a newbie for substituting olive oil in a dessert recipe.
In recipes that call for using vegetable oil the substitution is would be done on a 1:1 ratio. So, if a recipe calls for 1 cup of canola oil you would substitute 1 cup of olive oil instead. Olive oil adds a beautiful nuanced flavor to all your favorite dessert recipes.
Substituting olive oil for butter or lesser oils in your baking recipes is best served using the highest quality olive oils that we offer at Tastealotta. Using lower grade oils or low quality olive oil is like cooking with a wine that you wouldn’t ever serve guests. You use gourmet olive oil in your baking recipes to be more heart healthy but also to increase the nuanced flavors in your baking–taking your baking from good to great!
Some baked goods, such as pizza, calzone, biscotti, fruit cakes, and many breads start with olive oil in their ingredient list. But you can easily switch out melted butter or vegetable oil in many baked good recipes for olive oil. Swapping olive oil for lesser oils gives added depth of flavor to your baked goods while producing a healthier baked product. Try substituting Tastealotta olive oil in breads, muffins, cakes, brownies, tortes, and so much more. We would love for you to share your photos with us of your fabulous baked goods!
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through Tuesday, May 31st
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