Keen and not so keen bakers have no doubt put your skills to good use over the various lockdowns. That is of course if you have been able to get any flour. One question we got a lot of at The Food Show was can I bake with Extra Virgin Olive Oil?
The answer is of course yes.
Extra Virgin Olive Oil is a perfectly suitable replacement for butter in most cases. This is particularly true if you are wanting to change for health reasons or follow a plant-based lifestyle for example.
At the recent Auckland Food Show, we sampled a couple of delicious chocolate brownies using EVOO. One was baked with a Village Press Lemon Infused Oil and one with a Village Press Chili infused Oil. Both were delicious, fragrant, moist and surprised many of the foodies with their distinct, yet subtle flavour delivery.
As with most things in life, there isn’t a one size fits all answer and there are times where EVOO isn’t appropriate. If the recipe requires the creaming of the fat and sugar, or rubbing butter into flour when making pastry is where butter comes into its own. Outside of that give it a go and the rule of thumb is that if the recipe calls for melted butter, swap it out for EVOO at three-quarters of the amount of oil.
Have fun baking with Extra Virgin Olive Oil. For more detail, see the link attached form the website of the one and only Martha Stewart.
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