Baking

Many people do not associate olive oil with baking, but it is one of the
best oils that can be used for this purpose. Olive oil has been a
favorite of bread bakers for centuries, because it results in bread with
excellent flavor and texture. In Mediterranean countries, olive oil is
used not only in bread making, but in other types of baked goods as
well, including sweet items. In the United States, olive oil is used
less often for baking, except in bread making. Many consumers in the
U.S. are worried about baked items having a strong olive taste, however
when light olive oil is used, it is difficult to detect an olive flavor
in baked goods. Light olive oil is perfect for baking cakes, sweetly
flavored breads, or rolls.

Using olive oil instead of butter in baking allows some of the fat
required for a recipe to be eliminated. About 25% less olive oil is
required for most baked items. The use of olive oil instead of butter
also eliminates much of the saturated fat and cholesterol contained in
many dessert cakes and rolls, making them healthier and more nutritious.
The natural antioxidants (such as vitamin E) in olive oil help to keep
baked items fresher for a longer period compared to items baked with butter.
Use the chart below to convert the quantity of butter
called for in a recipe to the required quantity of olive oil.
Butter Olive Oil
1 teaspoon 3/4 teaspoon
2 teaspoons 1-1/2 teaspoons
1 tablespoon 2-1/4 teaspoons
2 tablespoons 1-1/2 tablespoons
1/4 cup 3 tablespoons
1/3 cup 1/4 cup
1/2 cup 1/4 cup and 2 tablespoons
2/3 cup 1/2 cup
3/4 cup 1/2 cup and 1 tablespoon
1 cup 3/4 cup

Cooking Tips

* Use olive oil in marinades for meat, fish, or poultry.
* Instead of serving butter with bread, pour some olive oil into a
saucer or onto a small plate for dipping.
* If you plan on frying using butter, add a bit of olive oil to
help prevent the butter from burning.
* Brush olive oil onto meats while broiling, grilling, or roasting
to help brown the meat and seal in the juices.
* Use olive oil instead of butter on cooked vegetables.
* Substituting olive oil for butter in baked goods allows a smaller
quantity to be used; in most cases up to 25% less fat is used when
baking with olive oil. Light olive oil is ideal for baked goods because
of its subtle flavor.
* The olive oil grade "olive oil," is excellent for deep-frying
because it has a higher smoke point (410ºF) than virgin or extra virgin
oils.
* When using olive oil for deep-frying, food should be as dry as
possible before it enters the hot oil to prevent splattering.