Replacing Butter with Oil: Here's How

ALL THE SECRETS TO REPLACE BUTTER WITH EXTRA VIRGIN OIL

One of the questions you most often ask us is what to use instead of butter and how to replace butter with oil. Often the choice to use oil instead of butter comes from a health choice . Nutritionists usually recommend using extra virgin olive oil, which is a vegetable fat obtained by cold pressing olives, rich in polyphenols, vitamin E, antioxidants and monounsaturated fatty acids, all substances that are friends of our health.

Even though butter has fewer calories than oil (758 kcal per 100 g of butter versus 899 kcal per 100 grams of extra virgin olive oil), butter is an animal fat and contains cholesterol (which is not present in extra virgin olive oil)

sostituire burro con olio Coppini Arte Olearia

Furthermore, butter cannot be consumed by those who are lactose intolerant.

Extra virgin olive oil, for its nutritional and organoleptic qualities, is certainly the best alternative to butter (especially if you use an organic oil ), but for certain recipes we recommend replacing the butter with some of our condiments. Continue reading the article to find out which ones.

REPLACING BUTTER WITH OIL

Replacing butter with extra virgin olive oil is quite simple, usually the butter-oil conversion percentage is 80% (we replace 100 grams of butter with 80 grams of extra virgin olive oil).

To avoid having to constantly have a calculator at hand, you can find various butter-oil conversion tables online. We have chosen the one from the Fatto in Casa da Benedetta website.

If respecting the doses is essential in the preparation of pastry recipes or in the preparation of dough, it is much simpler if it is a question of replacing butter as a seasoning. For example, in Parma it is customary to season tortelli di erbetta with plenty of butter and Parmigiano Reggiano, but we recommend trying them with a medium-fruity extra virgin olive oil, the oil with its aromatic components proves to be an excellent substitute for butter and enhances the flavor of the filling of fresh pasta.

When preparing meat-based dishes, such as scaloppine, you can use our rosemary oil or one of your favorite contemporary crushing condiments.

HOW TO REPLACE BUTTER IN DESSERTS

Replacing butter with oil in desserts may seem strange, but you will realize that using oil instead of butter in the preparation of cakes, leavened products and biscuits will make your desserts softer and more crumbly. There are many recipes for desserts with oil in various regional traditions. There is no dedicated oil for desserts, much depends on your personal taste or the recipe you are going to make.

The best extra virgin olive oil for desserts is undoubtedly an oil with a light fruitiness , which is not too overpowering. For some preparations we recommend trying lemon oil or mandarin oil which are particularly aromatic and allow you to avoid the use of flavourings. If you want to try an excellent oil cake we recommend trying our Torta del Sole , a variation of the classic Caprese al Limone with the Olive & Limoni Coppini Arte Olearia dressing.

Be careful though to always choose a quality extra virgin olive oil: in cooking, in fact, extra virgin olive oil tends to amplify its flavors and aromas... but also its defects. Therefore, using a low quality oil risks ruining the success of your desserts.