By using olive oil instead of butter, you are eliminating the saturated fat of butter, and replacing it with “good” monounsaturated fats and some antioxidants. A light, mild-tasting olive oil is best for cakes or muffins made with fruits or vegetables, such as lemon, orange, apple, banana, and carrots. Chocolate cakes and brownies are excellent made with olive oil! Be sure to use quality dark chocolate for extra antioxidants. Cakes made with ground nuts are also delicious made with olive oil.
Tips When Using Olive Oil for Baking
- You can substitute vegetable oil with olive oil in equal amounts.
- If substituting butter, you can substitute it with olive oil by using 3/4 of the amount. (For example, if the recipe requires 1 cup butter, use 3/4 cup olive oil.)
- Use mild-tasting olive oils for baking. Early-harvest olive oils tend to have a more peppery taste as do certain olive varieties — you may want to avoid those when baking.
- Never use old olive oil. Store olive oil in a cool, dark place.
Stop by and taste the award-winning olive oils made by Marguerite Remde of Belle Farms. She is more than happy to answer questions!
RECIPES: Almost Flourless Chocolate Cake, Disappearing Brownies, Wedding Cookies, Chocolate Truffles with Orange Olive Oil, Olive Oil Truffles with Fleur de Sel, Rosemary Olive Oil Cake with Meyer Lemon Glaze
