Using Texas olive oil instead of butter is not anything new. It is rather a very healthy substitute when used in an appropriate ratio. When you swap olive oil from Texas Hill Country Olive Co. for butter, you easily cut down on saturated fat because it is lower in saturated fat as equivalent to butter. It works for anyone on a low cholesterol or low-calorie diet, an easy and tasty substitute for both cooking and baking, and also for its low-fat saturation and rich antioxidant properties.
People have been using olive oil for years, traditionally in their cakes and cookie recipes. For some or all fats, using Texas olive oil in deserts works just as fine, unlike vegetable oil or canola oil which hardly enhances the flavors and taste in dessert recipes.
Olive oil has a strong flavor that makes fruity, nutty, or savory recipes taste really well, such as muffins or cookies, and pumpkin and other breads. Since it is a liquid substitute, it cannot work so well for recipes that ask for solid fats or need a lot of frostings or creaming. When swapping olive oil for butter, the best flavor is achieved from extra virgin olive oil because of its high quality and natural flavor, richness in antioxidants, and lightweight.
Each tablespoon of Texas olive oil, roughly weighing about 5 grams, equals almost 4.2 grams of the solid fat: butter in the case. Using olive oil, therefore, is an easy bet in many recipes that use butter. In a 3:4 ratio, by volume, you can easily substitute butter with olive oil in a lot of recipes.
When you have to use about 1 cup of butter (roughly 225 grams) in a recipe, substitute about 3/4th cups of olive oil (about 180 ml). To get the right texture in your deserts, it’s important to use a precise ratio, and to get the right ratio:
You need to divide grams of butter and tablespoons of olive oil by 4.2, this way you get the precise amount you need to use.
Fats in recipes can affect different recipes, savory or sweet, depending on how much you use. You can use any ratio on your bread, veggies, and potatoes, but for deserts, you have to be careful. Cookies, pie crusts, croissants can end up very gooey or very dry if you don’t substitute the right ratio.
Olive oil, as it cuts down unsaturated fats and bad cholesterol, bakes goodies with a natural chemical to protect cells. One of the main benefits this substitute brings in baked food is Vitamin E. For a heart-healthy dessert, with vitamin E that keeps baked goods moist for longer, olive oil is a fresher choice.
Using extra virgin olive oil by Texas Country Hill Co., something with less bitterness and not overpowering pungency is your best choice. Extra virgin oil can very easily mimic the flavor of butter because of its buttery notes. If you enjoy dipping your bread or your salad with extra virgin olive oil, use it in your baked goods.
Olive oil is not the savory king of the kitchen, with these recipes it tastes merely a thrilling change but a delicious sweet treat.
This spiced orange cake recipe made with olive oil is a zesty treat to your taste buds, with many ways to eat it with honey, whipped cream, or fresh oranges.
Take about 4 eggs, 3/4th white sugar, exactly 2/3 extra virgin olive oil, 2 tablespoons orange zest, 1 and a half cup flour, 1 tablespoon of baking powder, and a pinch of salt.
Combine your wet ingredients in your dry mix. You can oil the pan with olive oil, pour the batter, and bake in a preheated oven (350 degrees F) for 45 minutes.
These muffins are made with not just olive oil but oats too, for a healthy on-the-go breakfast. With the zest and flavors of strawberries, these baked oatmeal muffins will be loved by kids.
With 1 cup flour and rolled oats, 2 teaspoons baking powder and half teaspoon baking soda, half teaspoon ground cinnamon, some salt, and half a cup sugar, your dry mixture completes. In half cup milk, one beaten egg, 1/4th cup of Texas Hill Country Olive Co. olive oil, some sugar, and fresh strawberries, combine the dry mix.
In a preheated oven, 425 degrees F, spoon 12 muffin cups, and bake until they come out clean.
A gooey, moist, and dense banana bread is the heart of sweet treats, and when made with chocolate it makes the whole house smell like a choc factory.
Take 1 cup flour, half a cup of white sugar, 1 pack of chocolate fudge pudding, half teaspoon salt, and baking powder for your dry mix. Mash some ripe bananas, preferably a cup, add some milk choc-chip, 3 eggs beaten, and half a cup Texas Hill Country Olive Co. olive oil. Combine and mix.
Preheated oven at 350 degrees F, in a greased pan, transfer the batter, and sprinkle some chocolate chips. Bake for about an hour and 20 minutes until the center comes out clean.
An easy to make yeast bread for your pasta sides and Italian savories, you can just form the dough any way you like: like your classic bread or a French bread loaf.
Take about half a cup of warm water, 2 and a half teaspoons of active dry yeast, 2 and a half cups all-purpose flour, 1 teaspoon white sugar & salt, 4 tablespoons olive oil. Mix all the ingredients in the warm water, leave the flour. Gradually stir in about 2 cups of flour to make a softball, knead until it turns soft.
Leave the dough in the greased bowl until size doubles, punch it down and form a shape you like. Bake in a preheated oven at over 375 degrees until it changes color to a golden brown.