Baking with Olive Oil

SUBSTITUTE BUTTER OR VEGETABLE OIL WITH OLIVE OIL

You can incorporate an extra virgin olive oil in baking recipes that call for butter and it will automatically make your recipes healthier because olive oil is lower in saturated fat than butter. Additionally, incorporating olive oil into your recipes enhances the final product and offers the food a nuanced flavor that will leave your guests clamoring for your baking secrets.

CAN I USE OLIVE OIL INSTEAD OF VEGETABLE OIL?

Yes, you can use olive oil instead of vegetable oil, and it’s a substitute you should try and make often. This is because the nutritional value in olive oil is substantially higher than that of vegetable oil. The key difference between the two oils is that vegetable oil is a refined oil, meaning that it is a blend of various vegetables that undergoes much more processing and chemicals to create a smooth product. Contrary to Extra Virgin Olive Oil, which is simply produced by cold pressing the olives without the aid of any heat or chemicals.

This is important to the nutritional value of the two oils, plants & vegetables at their core are packed with micronutrients and healthy antioxidants and polyphenols. When you then use heat to extract oil from the plants, like you would do with vegetable oil, these healthy nutrients disappear as they cannot withstand the heat. However, olive oil will retain all these nutrients as no heat is needed when extracting it. Read more about the health benefits of EVOO here.

So, not only will the flavor improve when you substitute vegetable oil for olive oil, but you’re also enriching your food and baking with healthy nutrients that will benefit you more in the long run! Read more about swapping Olive Oil for vegetable Oil

EAT HEALTHY

DID YOU KNOW

Olive oil is loaded with powerful antioxidant eleocangthal. Some scientists estimate that large doses of extra virgin olive oil have a similar effectiveness as an anti-inflammatory drug.

SHOP ORGANIC

CAN I USE OLIVE OIL INSTEAD OF VEGETABLE OIL IN CAKE?

Baking a cake with olive oil might seem like an estranged concept, but it is one we highly recommend. Olive oil leaves your cake sponge incredibly delicate, moist and spongy, and removes the chance of the sponge being heavy or dense. The swap from vegetable to olive oil is a very simple one, and is one you should make, for both flavor and health reasons. Olive oil contains many more heart healthy fats and antioxidants, unlike the refined vegetable oil that loses most of its beneficiary qualities during its production. Olive oil works particularly well for flavored cakes, such as a chocolate or fruit cakes, as the subtle aromas of the olive oil enhance the flavors in the cake.

Olive oil is an extremely versatile type of cooking oil and can be used for anything from baking to frying to sautéing. When recipes call for the use of either butter or any other type of refined oil, such as vegetable oil, we highly recommend substituting this for olive oil instead. Not only will it bring new aromas to your baking, but it is also the healthiest source of cooking fat and contains healthy nutrients that refined cooking fats do not.

CHOOSE PREMIUM EXTRA VIRGIN OLIVE OILS

Incorporating gourmet olive oil in your baking recipes is best if you’re using high quality extra virgins such as those offered at Oliviers&Co. Using a low quality olive oil is akin to cooking with a wine that you wouldn’t want to drink. As chefs know, low-quality oils can bring with them an overpowering taste that can noticeably change the flavor of your baked goods.

Experiment with adding extra virgin olive oils to your recipes and gauge the reaction of your diners when they sample your baked goods with the delicious, nuanced flavor that only gourmet olive oil can bring.