The new switcheroo: oil replaces butter

guido · Site Admin Joined: Oct 18, 2004 Posts: 390 Location: Italy

The new switcheroo: oil replaces butter

April 13, 2005

BY SUE ONTIVEROS Food Editor

Well, this seemed like an interesting idea. The makers of Colavita Olive Oil sent me a chart showing how to substitute olive oil for butter, since olive oil is one of the "good" fats and is lower in saturated fat and cholesterol.

They included a chart (below) of substitution amounts the company tested and since each requires less oil than butter, they are lower in calories as well as fat. (However, know that one tablespoon of butter is actually 100 calories while 1 tablespoon of olive oil is 120.)

Adding good fats to one's diet is one of the things the new dietary guidelines promote. There is scientific evidence that suggests using monosaturated fats such as those in olive oil help reduce one's risk of coronary heart disease. To achieve this, though, one doesn't just add olive oil, but should substitute it anywhere one would use saturated fat.

OK, I'm on board with all of those points.

Substituting butter for oil

Butter Oil
1 teaspoon 3/4 teaspoon
1 tablespoon 2 1/4 teaspoon
2 tablespoons 1 1/2 tablespoons
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

To show how it could be done, Colavita included a recipe for chocolate chip cookies. Instead of making them with butter, they are made with extra virgin olive oil.

So, I tried them. At first I wondered if the flavor of the olive oil would come through. I sampled the dough throughout the process and once the vanilla was added the olive oil was unidentifiable.

I gave them -- without mentioning the olive oil angle -- to my teen son, figuring if one can't fool the family, what's the point. They were a hit. Actually the recipe produced a nice cookie.

And I suppose one could sub in olive oil in any baking, from biscuits to Bundt cakes, as Colavita suggests. But personally, I guess I am a traditionalist. I like my olive oil the way I usually use it, in savory dishes and on salads.

The same night I decided to make my version of orange chicken. Using my large deep skillet, I put 2 tablespoons of olive oil in it with some garlic over a medium flame. (Sometimes I add sliced onions or yellow pepper.) Once it warmed, I added 6 boneless, skinless chicken breasts and sprinkled them with a variety of Italian herbs -- basil, oregano -- and a nice grind of fresh black pepper. (I like to have leftovers.) When I make this sometimes I also add in rosemary and a bit of thyme. Often even a bit of sage or tarragon.

Once I've turned the breasts and they are lightly sauteed on both sides, I add in 3/4 cup orange juice and about a 1/4 cup of water. Then I lower the flame a little, put the lid on and let it cook, for anywhere from 40 to 70 minutes. (The longer it cooks, the more tender the chicken.)

All the while the chicken was cooking, my brown rice was steaming. Since the cookie baking had delayed dinner that night, my teen was cranky (I guess that's redundant), despite having downed his dessert -- the cookies -- first.

I talked him into having some cut-up veggies while the main dish cooked. I had a mixed green salad with a drizzle of olive oil. even more balsamic vinegar, two sliced olives and a tiny grating of fresh Romano. (Someday I am going to convince that kid to eat a salad beyond iceberg, but that day isn't here yet. For now I just have to be content that he will eat raw veggies.)

About an hour later, dinner was ready. The kitchen, from the mixture of olive oil and garlic (and those cookies) smelled heavenly. When you prepare chicken this way it gets very tender, which is a plus. Oftentimes overcooking or roasting chicken breasts turns them tough. The liquids reduce to a nice, slightly thick sauce that seems decadent but isn't.

As I said, the teen enjoyed the olive oil in the cookies and then later, the chicken and brown rice. Since it was late, I had time only for a mix of frozen veggies to add to the rice, but that was fine.

So, you, too may like switching out butter in baked goods for olive oil. Just remember, this does not mean you can eat a dozen cookies because they're made with olive oil. Each cookie has 72 calories, so no, this substitution does not mean you can eat cookies with reckless abandon.

CHOCOLATE CHIP COOKIES

MAKES 4 TO 5 DOZEN

2 1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1/4 cup extra virgin olive oil
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup chocolate chips
1 cup chopped nuts (optional)
Preheat oven to 375 degrees.

In a medium bowl, mix flour, salt and baking soda.
In a larger mixing bowl, beat eggs. Add olive oil and beat until completely mixed with eggs.

Add sugars, vanilla and mix until combined.

Beat in dry ingredients slowly. Fold in chocolate chips and nuts, if using.

Drop by rounded teaspoon onto ungreased baking sheets.

Bake for 9 to 11 minutes until bottom of cookies are golden brown. Let stand for 2 minutes, then place on wire racks to cool.

Colavita Olive Oil
Nutrition facts per serving: 72 calories, 3 g fat, 1 g saturated fat, 9 mg cholesterol, 12 g carbohydrates, 1 g protein, 79 mg sodium, 0 g fiber

note from Guido
You can really trust Colavita Olive Oil. I use it in my kitchen for evereday cooking, and for my salads.
There is almost no difference from the italian Colavita Oil and the Colavita USA.
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In vino veritas!