Better than Butter

Posted by Olivia on Fri, April 02, 2010

We already know, thanks to overwhelming research, that olive oil is an important part of a heart-healthy diet, with much less saturated fat and cholesterol than butter. You already know that we love baking with olive oil, especially in olive oil-centric goodies, but did you know that you can bake nearly anything with olive oil, and achieve a healthier, much more flavorful result? From cookies and cakes to muffins and breads, nearly all baked-goods can all be improved by partially or fully replacing the vegetable oil, shortening or butter called for in the recipe with olive oil. 

Another great benefit of using olive oil in place of butter is that you actually need less, which means you save money along with calories and fat! Here's a handy chart to keep on-hand for determining the conversion (I have one printed and laminated in my kitchen for easy use):

         Butter to Olive Oil                                      

• 1 teaspoon = ¾ teaspoon
• 1 Tablespoon = 2-1/4 teaspoons
• ¼ cup = 3 tablespoons
• 1/3 cup = ¼ cup
• ½ cup = ¼ cup + 2 tablespoons
• 2/3 cup = ½ cup
• ¾ cup = ½ cup + 1 tablespoon
• 1 cup = ¾ cup