O-live November 15, 2017

For a long time now, butter has been the envy of the other ingredients sitting in your pantry, cabinets, and refrigerator. People put butter on and in just about everything: pancakes, cookies, baked potatoes, vegetables, even coffee. It’s apparently called “Bulletproof Coffee,” and it requires “grass-fed butter.” What does that even mean? You can’t feed grass to butter. It’s like that old saying “You can lead butter to pasture, but you can’t make it graze.” Butter has become ubiquitous in cooking and it is time for olive oil, particularly O-Live, to take its place on your ingredient list.

It’s good to be better than butter

In moderation, butter isn’t exactly bad for you. It is full of saturated fat, which simultaneously raises “bad” LDL cholesterol and “good” HDL cholesterol, making it kind of neutral. Compared to lard, butter is a beautiful, sunny day. Compare it to olive oil, though, and butter is more like a 50% chance of rain. On the other, more delicious hand, olive oil contains a small amount of saturated fat, but is mostly health-risk-fighting unsaturated fat, known to reduce heart disease, minimize risk of cancer, and help with weight management. It’s too good for you not to use.

It’s olive oil’s time to shine

You know that song lyric “Anything you can do, I can do better”? Well, that’s how we feel about butter. Sure, it’s perfectly fine to use, if you are tragically out of olive oil. But as long as that tragedy hasn’t struck, wouldn’t you rather go with the better-than-fine option? Olive oil is just as versatile as butter, and we have yet to find something butter does better. Cook eggs with olive oil and they’re even healthier, get rid of butter when baking muffins and they’ll stay fresh longer, and when you’re in the mood for some cheesy garlic bread, olive oil is there: Brush your choice of bread with olive oil, sprinkle a little garlic powder on it, top with cheese, and broil until toasty. Plus, you ever hear of people taking “butter baths”? Of course not; that would be ridiculous, not to mention pore-clogging.

Parting is such delicious and healthy sorrow

You don’t have to say goodbye to butter forever. It can certainly visit for a weekend, crash on the couch, and talk about the glory days of making grilled cheese sandwiches and boxed macaroni and cheese. (By the way, olive oil is a great substitute for butter when making those items.) But it’s time to move on and embrace more flavorful and healthier cooking by replacing butter with olive oil. It won’t even be that difficult; we made you a chart, which you can see below. It won’t even be that difficult. We made a chart, which you can see below. The basic rule of thumb is 2 1/4 teaspoons of olive oil for every tablespoon of butter, or 3/4 of the amount of butter. You can always just wing it, too, but results may vary with that approach.

It’s clear to us that olive oil is a better choice than butter, and we hope you agree. If you don’t, you’re probably not using O-Live, which is just plain silly. So get out there and buy some O-Live and enjoy its smooth, buttery taste, then stay tuned for when we make “Superman Laser Vision Proof Coffee” with O-Live Extra Virgin Olive Oil.

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