More and more people are looking for healthier alternatives to traditional baking ingredients. A smart and simple step is replacing butter with extra virgin olive oil. This not only results in a healthier baked product but also gives your pastries a delicious, subtle flavor.
Extra virgin olive oil is packed with healthy monounsaturated fats, which contribute to a strong heart and help lower LDL cholesterol. Unlike butter, which is rich in saturated fats, olive oil also contains powerful antioxidants such as vitamin E and polyphenols, which help fight inflammation.
Olive oil has been used for centuries in the Mediterranean diet, a dietary pattern known for its health benefits. Want to learn more about how olive oil contributes to a healthy lifestyle? Read our article about the Mediterranean Diet and the Benefits of Extra Virgin Olive Oil.
Olive oil is a fantastic butter substitute in various baking recipes, from cookies and cakes to bread. It provides a lighter texture, a moist result, and a subtle, refined taste.
An added benefit is that baking with olive oil makes your recipes completely lactose-free, which is ideal for people with lactose intolerance or dairy allergies.
Want to give a classic baking recipe a healthier twist? Try this delicious Bundt Cake with Olive Oil and experience the difference!
When replacing butter with olive oil, it’s essential to use the correct ratios.
A general guideline is to use 75% of the amount of butter required in the recipe. So if a recipe calls for 100 gram of butter, you can use 75 Gram of olive oil. Keep in mind that olive oil may slightly change the texture and taste of baked goods.
However, many people appreciate these changes and often find that the texture of their baked goods is lighter and moister.
By replacing butter with extra virgin olive oil, you take a simple yet effective step towards improving your health. Plus, it enhances the flavor and texture of your baked goods.
At Aljeta, we recommend: Just give it a try!
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