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How to convert butter into olive oil AND a Vegetarian Giada De Laurentiis recipe
Do you eat butter? As an almost vegetarian, you might not. And, as someone watching their cholesterol, you really won’t.
But with so many recipes calling for butter, life can be tricky. So what’s the solution? Using olive oil, instead.
And I’ve got everything you need to know to help you do so. Including the world’s easiest recipe.
Butter to olive oil conversion chart
Here’s a chart I found at the Olive Oil Source. They also have some nice recipes if you want to look around their site.
1 tablespoon butter = 2 1/4tsp olive oil
2 tablespoons butter = 1 1/2 tablespoons 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
Yeah, but how do you buy olive oil (or, the supermarket shelves are getting crowded)
This one is easy. Just read my How to buy and use extra virgin olive oil post.
Yeah, but can you really bake with olive oil?
Sure. I do it all the time. And here’s my favorite recipe for lemon olive oil cake.
Vegetarian Giada De Laurentiis recipe: Broccoli Florets with Meyer Lemon Olive Oil
Salt and freshly ground black pepper
1 1/2 pounds broccoli florets
3 tablespoons Meyer lemon olive oilFill a large pot halfway with water. Cover and bring the water to a boil over high heat. Salt the water and add the broccoli. Boil until the broccoli is crisp-tender, about 5 minutes.
Drain, transfer the broccoli florets to a large bowl, and toss with the oil to coat. Season the broccoli florets with salt and pepper, to taste, and serve.
Comments
8 Responses to “How to convert butter into olive oil AND a Vegetarian Giada De Laurentiis recipe”
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What a great tip and I especially appreciate the conversion chart.
One mistake. Butter and dietary fats have NOTHING to do with blood cholesterol. PLUS, butter and animal fats are FAR healthier than ANY plant oil, except coconut oil.
From the Mayo Clinic: “Butter, on the other hand, is made from animal fat, so it contains cholesterol and high levels of saturated fat.” Here is thi link if you want to check it out for yourself: http://www.mayoclinic.com/health/butter-vs-margarine/AN00835
Look like you have it backwards, I’m afraid, guinadal.
Hope that helps.
Nope, not backwards. Butter and animal fats do contain saturated fat and cholesterol. Coconut oil contains saturated fat. That’s WHY they’re healthy. Sat fat and cholesterol are essential for healthy cardiac and nervous systems. That article is outdated and states the fallacies of the heart association’s deadly fat phobia that has been pushed on people, making heart disease and obesity WORSE.
Natural fat from animals or tropical oils has NEVER been ‘bad fat’ and oils such as soybean or canola have never been ‘good’.
Here’s a link YOU should check out, not a propaganda site like the mayo clinic.
http://westonaprice.org/knowyourfats/index.html
Well, I’ve always had a lot of faith in the not-for-profit Mayo Clinic. But, still, I appreciated your input, so I went to see what the renown Johns Hopkins had to say, and they agree with the Mayo Clinic: “The trouble with butter is that it has both saturated fat (7 g per tbsp) and cholesterol (33 mg per tbsp), which can raise your total and LDL cholesterol levels and clog your arteries.” You can read it for yourself, here: http://www.johnshopkinshealthalerts.com/alerts/nutrition_weight_control/JohnsHopkinsHealthAlertsNutritionWeightControl_2164-1.html
I doubt you can reasonably argue with them, too.
One mistake. Butter and dietary fats have NOTHING to do with blood cholesterol. PLUS, butter and animal fats are FAR healthier than ANY plant oil, except coconut oil.
Quinadal – you should really not make commments about health when your information is completely incorrect. Butter and Dietary Fats heavily influence our blood cholesterol. Butter and Animal fats are the worst type of fat for us. Plants oils (except palm and coconut) are good for us – avocado, olive, peanut, sesame etc…
Is there a conversion in grams instead of cups and spoons?
Probabbly doesn’t make a big difference, but I’ve tried a couple of times to make pie dough with olive oil and it turned out horrible! So of course I’m blaming the wrong proportions… not the cook!