Have you been thinking about making the swap from butter to extra virgin olive oil?
If not, you may want to consider the health benefits you can sneak into your daily routine by swapping fat ridden butter with natural, silky extra virgin olive oil. We know when it comes to baking – it seems that there is no substitute to butter. In fact, if you open your grandparent’s cookbooks – they are probably filled with stick of butter here, half stick of butter there recipes – and we know, that food tastes good.
However, we want you to FEEL GOOD, and we want your food to TASTE EVEN BETTER. That’s why we’re offering a few key reasons on why to switch, recipes that show examples and a conversion chart as your go-to for adjusting recipes, even the one’s in grandma’s cookbook!
What’s the reasoning for the swap?
Butter is condensed animal fat and is considered a saturated fat, which we should decrease in our diets.
Olive oil is monosaturated and full of fatty acids, which are easier to ingest. It contains polyphenols, cancer fighting antioxidants and other virtues that boost circulation and fight inflammation.
A few examples..
Toast: Swap butter for Olive Oil, add salt and tomato. Delish!
Eggs: Sautee in flavored olive oil to decrease need for cheese and butter – load up on extra veggies.
Sponge Cake: It’s actually SOFTER with Olive Oil, plus you can use olive oil to grease the pan.
Risotto: Olive oil is a popular swap for butter among Italians these days – make up for it with extra parmesan on top. Yum!
A conversion chart:
BUTTER –> EXTRA VIRGIN OLIVE OIL:
1 teaspoon –> 3/4 teaspoon
1 tablespoon –> 2 1/4 teaspoon
2 tablespoons –> 1 1/2 tablespoons
1/4 cup –> 1/4 cup & 2 tablespoons
2/3 cup –> 1/2 tablespoons
3/4 cup –> 1/2 cup + 1 tablespoon
1 cup –> 3/4 cup
2 cups –> 1.5 cups