Think olive oil for butter

I never bought into the margarine-instead-of-butter movement. Butter has taste and one doesn’t have to spread it too thick. And I will never stop having butter on freshly baked bread! However, I am always considering how I can cut saturated fat intake while maintaining taste!

Here is one way that not only reduces bad (saturated) fat intake, it increases good fat (monounsaturated) fat intake.

Pour some olive oil into a shallow dish or small jar with a lid and place in the coldest part of your refrigerator. It will solidify softly and you can then use it as you would butter. For sandwiches with a sweet topping, e.g. jam, you might want to try 100% olive oil that is not extra-virgin. It has a milder flavour than the EVO and can even be used in cakes and cookies. In fact, I learned to use olive oil in baking when I stayed with a family in Tunisia many years back. Their olive-oil pastries were absolutely delicious … and healthy!