When you think of using olive oil in cooking, dessert is not the most likely type of food that comes to mind. If you feel desserts made with olive oil sound like a bad idea, it’s time you open your mind. It is time to look at replacing butter in baking with olive oil. You won’t regret it.
Cut down on “bad” cholesterol and saturated fat laden with this bad cholesterol that comes from butter, lard, and other similar products. Olive oil is considered a “good” fat. This oil also adds extra antioxidants and vitamin E to your baked goods, giving your desserts a heart-healthy boost. And olive oil helps preserve and keeps your baked goods fresher, last longer, and adds a bit of extra moisture too.
Cakes and cookies baked with olive oil will have a light and unique flavor. Olive oil adds a fruity aroma that will bring out and enhance other flavors such as nuts, spices, chocolate, and fruit. However, you don’t want an olive oil that will overpower your other ingredients. That means choosing a mild-flavored style for delicate items such as cookies, muffins, and cakes. For decadent and dense desserts, like fudgy brownies, you can use much more intensely flavored olive oils.