Baking with Olive Oil: How to Swap out Butter

Made with over 50% saturated fats, by now it is no surprise that we should be trying to limit our butter intake. Saturated fats are unhealthy fats found in animal products such as fatty cuts of meat, whole milk, cheese and butter. They have been shown to raise cholesterol, which is one of the main contributors to heart disease!

But not to fear, it is still possible to create all your favorite baked goods without the butter! In baking, when a recipe calls for melted butter or any neutral cooking oil simply swap it for Filippo Berio Extra-Light Olive Oil. Olive oil, unlike many other oils and butter, is made up of primarily unsaturated (healthy) fats including omega-3 and omega-6 fatty acids. These fats have proven to lower cholesterol and risk of heart disease. Swapping out butter for olive oil is a simple way to make a healthy swap without sacrificing any flavor!


Baking with Oils – How to Swap out Butter


Filippo Berio Extra-Light Olive Oil has a subtle, flavor with an exceptionally high smoke point making it ideal for baking. In fact, the smoke point of Extra-Light Olive Oil is higher than butter, making it a healthier option to cook with.

Make your favorite recipes below – all the flavor and decadence without the saturated fat!

Traditional Recipes: Apple Caramel Pie, Double Chocolate Cake, Carrot Cake with Mascarpone Frosting

Lighter Desserts: Baked Doughnuts with hidden Veggies, Zucchini Muffins, Balsamic Berry Crumble

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