Olive Oil and Baking : How to convert butter to olive oil

One of the key things we love about olive oil is just how adaptable it is. We have spoken recently on its myriad of uses, including: adding it to salads and other recipes, enjoying the benefits of it as a skin moisturizer, as well as, using it as a household cleaning supply.

One other element of olive oil that gives us great joy is that My Olive Tree’s Extra Virgin Olive Oil is such a healthy additive to our daily diets. We care very deeply for our customers and love being able to offer a high-quality product that is both healthy and delicious.

Recently, we were reading about the benefits of exchanging extra virgin olive oil as a nutritional substitute for butter. We love butter just as much as the next person, but we are also well aware of the adverse side effects when consumed on a regular basis.

That said, as we, at My Olive Tree, are just finishing up our Rosh Hashanah and Sukkot celebrations, and are looking forward to the upcoming Holiday season, we thought that you might enjoy some tips on how to make those delectable goodies a bit less laden with unhealthy fats.

Although it might seem strange at first to use something like olive oil in your sweet confections… don’t let it intimidate you! Olive oil has been a standard ingredient in baked goods for many different cultures throughout the centuries. The trick is to use a late harvest, lower intensity extra virgin olive oil that has a more subtle taste in comparison to its more pungent earlier harvest counterparts.[1]

Not sure how to convert butter to olive oil? Checkout this chart!

Butter/Margarine	Olive Oil
1 teaspoon	3/4 teaspoon
1 tablespoon	2 1/4 teaspoons
1/4 cup	3 tablespoons
1/3 cup	1/4 cup
1/2 cup	1/4 cup + 2 tablespoons
2/3 cup	1/2 cup
3/4 cup	1/2 cup + 1 tablespoon
1 cup	3/4 cup

Chart Courtesy of The Passionate Olive.Com

Did you know that olive oil is naturally high in Vitamin E, which acts as a natural preservative and helps to keep items fresh longer?

While Olive Oil is a great substitute, we understand that it will not take the place of butter entirely. However, we hope this blog has helped to inspire you as you prepare for holiday baking.

Looking for a new recipe to try out? We found a fabulous recipe for Orange Olive Oil Cake. It is dense, delicious and full of flavor!

Orange Olive Oil Cake[2]

Ingredients:

• Butter, for greasing the pan
• 1 1/4 cups all-purpose flour, plus more for the pan
• 3/4 cup sugar
• 2 eggs
• 1/3 cup olive oil
• 1 teaspoon vanilla extract
• Juice and zest of 1 orange (about 3 tablespoons juice, 1 tablespoon zest)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Confectioners' sugar for dusting

Directions: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.

Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners' sugar and serve.

Bring your kitchen to life with this richly flavored Extra Virgin Olive Oil! Harvested from Israel’s finest olive groves, My Olive Tree’s 100% Extra Virgin Olive Oil is cold pressed, creating a rich, full-bodied flavor. [CLICK HERE]

[1] http://thepassionateolive.com/baking-with-olive-oil-instead-of-butter/

[2] Recipe courtesy of Melissa d'Arabian and Food Network.com

 

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