Butter or Olive Oil?
When cooking and baking I use olive oil and butter interchangeably or together in many recipes. I had not thought about the difference until I wanted to make some cookies and had only extra virgin olive oil. A little research, The Olive Press recommended using olive oil in all baking goodies. Using a recipe from The Fannie Farmer Cookbook, I adapted an old-fashioned sugar cookie to an Olive Oil Coconut Sugar Cookie. I have not made it with butter, so do not have a good reference to compare. It was a firm cookie, not soft or crisp. The other objective, I wanted to show the conversion chart for butter to olive oil.
Conversion Chart: Butter to Olive Oil
1 teaspoon butter = 3/4 teaspoon olive oil
1 tablespoon butter = 2 1/4 teaspoons olive oil
1/4 cup butter = 3 tablespoons olive oil
1/3 cup butter = 1/4 cup olive oil
1/2 cup butter = 1/4 cup + 2 tablespoons olive oil
2/3 cup butter = 1/2 cup olive oil
3/4 cup butter = 1/2 cup + 1 tablespoon olive oil
1 cup butter = 3/4 cup olive oil
There are many benefits in using Olive Oil.
Olive oil is a monounsaturated fat which comes from a plant, the Olea europaea. the olive tree grown primarily in the Mediterranean countries such as Italy, Greece, and Spain. Monounsaturated fatty acids are said to be a healthy dietary fat, along with peanuts, cashews and avocados. These fats help to reduce the LDL cholesterol or the “bad cholesterol”.
When thinking of olive oil, cooking usually comes to mind first. Cosmetics, medicine, soaps and even fuel for lamps all may be made from olive oil. However, when discussing benefits it is related to our health. There have been multiple studies made to assess benefits of olive oil.
Examples of healthy benefits
1. Protection of the cardiovascular system.
2. Prevention of stoke.
3. Lowering the risk of depression.
4. Reduction of breast cancer risk.
5. Maintaining healthy cholesterol levels.
6. Extra virgin olive oil may protect against Alzheimer’s disease.
7. Prevent acute pancreatitis by using extra virgin olive oil.
8. Protect the liver with the use of extra virgin olive oil.
Olive Oil Coconut Sugar Cookies
This recipe made about 36 cookies.
I like to roll the teaspoons of dough into a ball, then flatten with a bottom of a glass dipped into sugar. It gives a prettier and sweeten top to the cookie.
Olive Oil Coconut Sugar Cookies
- 1 1/4 cups flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup finely chopped coconut
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 3/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 teaspoon coconut flavoring
- 1 tablespoon evaporated milk undiluted
- Preheat oven 350 F.
- Line cookie sheets with parchment paper.
- Measure and mix together: flour, salt, baking powder and coconut; set aside.
- In a large mixing bowl, cream the olive oil and sugar, beat until light and blended.
- Add the egg, vanilla and coconut flavoring, beat thoroughly.
- Add the dry ingredients to the oil and sugar mixture, adding 1/2 cup at a time.
- Blend well.
- Roll teaspoons of batter into a ball and place on cookie sheet 1 inches apart.
- Flatten with bottom of glass dipped in granulated sugar.
- Bake 8-10 minutes until lightly browned.
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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.