Olive oil in the salad – of course! But can you also bake with olive oil? A look in the Greek oven is enough to realize that olive oil is wonderful for baking. Numerous Greek recipes benefit from the olive-containing special ingredient. With virgin olive oil, it is not only delicious to bake, but above all healthy . The smoking point of high-quality olive oils is only around 180 °C and this is rarely exceeded during baking.
How much oil instead of butter?
In contrast to butter, which contains a lot of saturated fatty acids, olive oil has up to 77% unsaturated fatty acids . The consumption of olive oil is therefore better tolerated in the long run and the two ingredients can be easily exchanged for many recipes . Since butter has a fat content of around 80%, around 80g of olive oil can replace 100g of butter in the recipe.
Using the following formula, butter can be converted into olive oil in no time at all:
1 g butter = approx. 0.88 ml olive oil
So …
50g = 44ml
75g = 66ml
100g = 88ml
120g = 106ml
150g = 132ml
200g = 176ml
225g = 198ml
250g = 220ml
Tip : Factor 0.9 is a good approximation for quick conversion! So give me the calculator! The amount of butter multiplied by 0.9 gives the amount of oil in ml.
Which oil is best for baking?
It's no longer a secret that recipes with oil instead of butter are also a great success. So far, however, many have preferred to use rapeseed or sunflower oil instead of olive oil. According to an analysis by Agrarmarkt Informations-Gesellschaft (AMI) , around 41% used rapeseed oil in 2016, followed by sunflower oil with around 27% and olive oil in third place with around 17%. Above all, (extra) virgin olive oils shine with a very mild and sometimes slightly fruity taste of their own , from which many recipes benefit.
Olive oil with lemon is excellent for baking cut cakes
Even behind closed oven doors, olive oil performs extremely reliably. O-Ton of Julia Loeschenbrand-Bläuel, MANI Managing Director : “Whether an oil is suitable for frying or not depends on the fatty acid composition and the resulting heat stability , ie very 'chemical' facts. Monounsaturated fat and saturated fat are more heat stable than polyunsaturated fat and have a higher smoke point. With around 90% heat-resistant fatty acids , olive oil is ideal for baking, roasting and even frying. Native olive oils and extra virgin olive oils can easily be heated up to 180 degrees. There are no chemical changes and valuable ingredients such as vitamin E are not destroyed at this temperature.” Cold-pressed sunflower oil, on the other hand, has a smoke point of around 105 °C and many cold-pressed rapeseed oils start at temperatures of around 130 °C to vaporize .
Another great advantage of olive oil is that it is a purely vegetable product . This not only plays into the hand of vegan recipes and animal welfare, but also benefits your own health. High-quality olive oil even stimulates health. It contains several antioxidant phytochemicals and the high proportion of oleic acids can have an anti-inflammatory effect, among other things.
More tips for baking with olive oil
Recipes with olive oil bring Mediterranean scents into the kitchen and are suitable for making breads and sweet pastries. However, a few aspects should be considered when baking with olive oil:
- There is strength in stillness: Recipes with olive oil are included baked at lower temperatures (maximum up to 180 °C) and therefore require a time bonus in the oven.
- Specialty: Olive oil is particularly suitable for baking sponge cakes, sliced cakes , muffins, focaccia and aromatic breads .
- No-go: Olive oil is too heavy and therefore not very helpful for the preparation of dough that is explicitly dependent on lightness, such as croissants or puff pastry.
Baking tip from the MANI managing director : "One of my favorite pastries are z. B. Loukoumades, sweet yeast dough balls, a typical Greek dessert. Fried in olive oil, they are then traditionally garnished with honey or filled with chocolate for a modern twist. Olive oil is an excellent flavor carrier and its high vitamin E content makes baked goods particularly airy, and the amount of eggs can also be reduced.”
When baking with olive oil, the quality of the oil is crucial
Conclusion
Whoever bakes with olive oil does good. And for...
- the environment : Olive oil is a vegetable product that optimally replaces animal fats in baking.
- the body : Thanks to the healthy ingredients such as phytochemicals, vitamin E and a high content of unsaturated fatty acids, olive oil is an extremely healthy alternative to many conventional baking ingredients when baking.
- the taste : The mild aroma of olive oils perfectly rounds off baked goods of all kinds!
Tip : The MANI olive oil with lemon enriches homemade lemon cake with an extra juicy note.
