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olive oil vs. vegetable oil/canola oil?

post #1 of 7
Thread Starter 
Hello all, I would like to present a question. I found a thread on vegetable oil versus canola oil, but I would like to go one step further.

I ususally use olive oil (virgin or extra virgin) for all my cooking. Can I use it in my baking recipes that call for vegetable oil as well (an olive is a veggie after all) I have been, and the cakes seem fine, but maybe I am missing something. The only problem I worry about is that my extra virgin olive oil is green, not yellow. It hasn't changed the coloring of anything I have done yet, but I am really new at this,so.....

Also, special flour for cakes versus all purpose. I heard that if the all purpose is sifted, then you don't really need cake flour (which is way more expensive in my store).

Thanks for all your help.
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"Be the change you wish to see in the world" - Gandhi

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post #2 of 7
Extra virgin olive oil can be used in baking if the recipe calls for it. A regular vegetable oil is flavourless so it is ideal for most baking recipe. If you notice the olive oil has some pungent smell to it so it might affect your cake. Also, canola oil is a good substitute too.

I use all purpose flour instead of cake flour by mixing 3/4 cups all purpose flour and 2 tablespoon cornstarch. This works for me everytime. Goodluck to you. I hope this helps.
post #3 of 7
Cake flour question... I've been wondering the same thing. I did buy some cake flour and used it for a few recipes. I can't say that I noticed a difference really. I recently posted this on a similar thread:

This is from www.practicalpantry.com, and believe it's the same thing that's on the back inside cover of the betty crocker cookbook:

For 1 cup of cake flour, substitute 1 cup minus 2 tablespoons all-purpose flour. You also can try substituting 3/4 cup all-purpose flour plus 2 tablespoons cornstarch for every 1 cup of cake flour called for in a recipe. To substitute cake flour for all-purpose flour, use 1 cup plus 2 tablespoons cake flour for every 1 cup all-purpose flour called for in a recipe.
If a recipe for a delicate cake, such as angel food or sponge cake, calls for cake flour, do not try substituting all-purpose flour. Such a substitution could cause the delicate cake to collapse.

Olive oil question: I have used Olive oil in my baking, mostly because we just don't usually keep regular vegetable oil around the house at all. I was very nervous when I used it as the ONLY oil in a brownie recipe, and they came out just fine. I didn't notice a difference in taste at all.

I guess this is really a bump because I would love more information on both q's too!

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post #4 of 7
Quote:
Originally Posted by vanz

Extra virgin olive oil can be used in baking if the recipe calls for it. A regular vegetable oil is flavourless so it is ideal for most baking recipe. If you notice the olive oil has some pungent smell to it so it might affect your cake. Also, canola oil is a good substitute too.

I use all purpose flour instead of cake flour by mixing 3/4 cups all purpose flour and 2 tablespoon cornstarch. This works for me everytime. Goodluck to you. I hope this helps.



thats my thinking too...i think it will overpower or change the taste of what ever it is yuo are baking.
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post #5 of 7
I have used olive oil in a few cakes, not as a substitution but rather an accent flavor. I used a very fragrant almost floral-like scented olive oil in a lemon cake recipe. The results were delicious.
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A man can do nothing better than to eat and drink and find satisfaction in his work. This too, I see, is from the hand of God.
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post #6 of 7
This might be of interest (regarding baking w/ olive oil)

This is the link - but I will also include the actual article ( as sometimes the articles are prone to disappearing, especially when it's from a newspaper)

http://www.boston.com/ae/food/articles/2003/10/15/olive_oil_takes_the_cake/
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"Olive oil is aromatic in a salad dressing, it adds great flavor to the saute pan, but in a cake?
"I think of olive oil as melted butter," says Faith Willinger, who has written about food and taught cooking in Tuscany for more than 25 years. The American native describes herself as an "olive oil obsessive." She uses it for cooking, drizzling, and baking, having all but eliminated butter from her home.

Willinger is not the only one using oil in ways diehard butter lovers would not venture. A surprising number of pastry chefs in local restaurant kitchens are scaling back on butter and mixing sweet batters with the green-gold elixir.

"People use olive oil because it is healthier [than the alternatives], and it lets the genuine flavors stand up for what they are," says Willinger. "Butter coats the whole palate and makes everything sweeter. Olive oil complements, rather than hides, flavor." She adds it to brownies, breads, and pancakes. For baking, she prefers lighter, sweeter olive oils, like those produced in southern Italy or other temperate climates.

In this country, vegetable oil in cakes has been popular for decades, especially in fruit and vegetable quick breads. Recipes for old-fashioned pumpkin or zucchini breads and apple cakes, for example, often call for oil.

But oil can't be used spoon for spoon in place of butter. To convert butter cakes into olive-oil cakes, Willinger recommends using less oil (see below)*

Most olive oils fall into one of these four categories: delicate and mild, fruity and fragrant, olive-y and peppery, or leafy green and grassy. The first two are best for baking. According to Deborah Krasner, author of "The Flavors of Olive Oil," delicate and mild oils have a subtle quality, fine not only for baking and frying but also for infusing with vanilla or herbs. Fruity and fragrant oils, which have more personality, can be fruity like apples or fragrant like green leafy vegetables. According to Willinger, some people like to mix peppery oils with chocolate and let the two flavors play off each other.

Olive oil on the savory table became popular for its flavor and its health properties. In "Olive Oil: From Tree to Table," Peggy Knickerbocker writes that olive oil in baking dramatically reduces the cholesterol and saturated-fat content. Goods baked with the fat taste lighter, she says. Like Willinger, Knickerbocker has used olive oil in breads, pizzas, brownies, biscotti, citrus cakes, and quick breads.

Pastry chef Jackie Boisse has been offering an apple cake made with olive oil on Il Capriccio's menu. "This cake is really moist," says the Waltham baker. "You couldn't use butter." Though corn or safflower oil would work in the recipe, Boisse notes that "olive oil changes the character of the cake in a subtle way. It gives [the cake] a moisture and particular flavor that is not so pronounced."

Boisse also uses olive oil in her sweet, moist vanilla chiffon white cake, which she likes to serve with complementary foods such as sauteed figs.

In keeping with the tradition of beating oil into quick breads, Tom Ponticelli of Davio's makes carrot cake with olive oil. He also recommends substituting olive for generic oils in other vegetable breads because, he says, "olive oil gives a little more character."

Following their lead, I experimented on my unsuspecting family, substituting olive oil for butter in my grandmother's brownie recipe. The squares looked beautiful, with a shiny top. Their good flavor was well received, even after I told my tasters about the oil. I still had reservations.

An olive-oil cornbread was spectacular, with a crisp crust, soft crumb, and robust flavor. I'll never go back to using butter in it. One of my sons declined to taste my cakelike carrot ring, adapted from another family recipe, because he thought he wouldn't like it (he ate the brownies because he wasn't on to my experiments at the time). Though the carrot ring's flavor was different than what we were used to, the oil made it less sweet and gave it a pleasing and satisfying richness.

Lemon almond polenta cake, a traditional Italian dessert, was the best of the baked goods. And it should have been. The pairing of oil, cornmeal, and crushed almonds is an old combination. The moist, intensely flavorful cake had a nice crunch. A side of whipped, sweetened ricotta provided the perfect finishing touch. Next time you take out your baking supplies, if you reach for the olive oil, you're in for a pleasant surprise."

© Copyright 2003 Globe Newspaper Company.



*Butter-to-olive-oil conversion chart

Cookbook author Peggy Knickerbocker says that you can't substitute olive oil for butter spoon for spoon, so she has worked out the proportions.
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For 1 teaspoon butter, substitute 3/4 teaspoon olive oil.
For 1 tablespoon butter, substitute 2 1/4 teaspoons olive oil.
For 1/4 cup butter, substitute 3 tablespoons olive oil.
For 1/3 cup butter, substitute 1/4 cup olive oil.
For 1/2 cup butter, substitute 1/4 cup plus 2 tablespoons olive oil.
For 2/3 cup butter, substitute 1/2 cup olive oil.
For 3/4 cup butter, substitute 1/2 cup plus 1 tablespoon olive oil.
For 1 cup butter, substitute 3/4 cup olive oil.


Source: "Olive Oil: From Tree to Table"
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God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
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post #7 of 7
I use olive oil in all of my baking that calls for "oil". It is very good for you- unlike canola, vegetable, corn, sunflower....etc. ad nauseum. The other mentioned oils are rancid. You cannot taste the rancidity...but studies have proven that they are. Canola is cheaply made....and thus a goldmine for it's producers/marketers. It slipped in under the F&DA in this country because of $$$$$.... AND CRISCO IS HORRIBLE!!! LOL

Butter and olive oil are equally "good" for you. I get rave reviews on my cakes....with either of these.
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