Olive Oil is generally at the core of baked Mediterranean meals. There are a handful of reasons for you to highly think about using Olive Oil as an alternative for butter or margarine. Ultimately, Olive Oil acts as a healthier option because it is known to help reduce your cholesterol.
It also lowers the amount of cholesterol and saturated fat common in most deserts. For example, Vitamin E aids to preserve the freshness of your baked goods. In addition, baking with Olive Oil can also lead to a lighter sheen on cakes and cookies.
One of the benefits of Olive Oil is its ability to replace “bad” fats with “good” ones. It has a good amount of antioxidants and monounsaturated fat which is known as oleic acid that can become extremely helpful in lowering inflammation and fighting cancer genes.
You can use Olive Oil for an array of dessert recipes. Usually, these types of Olive Oil’s that you use really depend on the type of dish you are cooking, and the type of flavor you want to stand out. Selecting the wrong Olive Oil can end up in the dish tasting more like the oil and not the baked meal.
The only time baking with Olive Oil wouldn’t be suggested is when there is a recipe asking for a high amount of frosting or other solid fat that assist in the creaming of the baked product. Furthermore, Olive Oil can also work as an alternative for canola or any other vegetable oil.
One of the critical aspects to remember is that Olive Oil is only a “healthy replacement” if you are not adding an amount that goes over the amount of how much saturated was in the recipe. Usually, when Olive Oil replaces butter there is a 25% total reduction in fat, mainly because of the water and milk in butter.
Replacing butter with Olive Oil will provide a great way for you to help lower the amount of calories and fat you consume and give you an opportunity to enjoy more desserts you can’t get enough of.