Four recipes to replace other fats with olive oil

Everything (or almost everything) can be cooked with olive oil. Extra virgin olive oil is one of those all-terrain ingredients that goes well in any dish, both raw and fried, at the table, in stews... In fact, it can even be used in many recipes in which other fats are traditionally used. , which will give them a different touch while allowing us to enjoy the numerous nutritional benefits of this jewel of the Mediterranean diet.

Some examples? Here are only four, but there are many more!

Bechamel

More and more people are opting to replace butter with extra virgin olive oil to make bechamel . In croquettes, in lasagna, with pasta... A good béchamel prepared with extra virgin olive oil, flour and milk goes well with any dish, and this recipe allows us to replace the saturated fats of the butter with the unsaturated fats of the extra virgin olive oil. . The oil also provides a unique flavor, far from the more lactic touch that butter sometimes gives and that may bother many in some dishes. If we still find the béchamel too lactic, we can always use our imagination and play with the ingredients: use chickpea flour instead of flour or replace the milk with a vegetable drink. For a different and super light bechamel, nothing better than using vegetable broth to taste, extra virgin olive oil and spelled, rye or whole wheat flour, for example. Photo credit: Carnivore Style.

Cake

Extra virgin olive oil is the best friend of home baking, and a good example is the classic yogurt cake that is made in practically every home and for which every teacher has his or her booklet. “Olive oil provides extraordinary sponginess to preparations such as sponge cakes, much more than sunflower oil, as well as vitamins and antioxidants, so that the pieces hold up better,” explains chef Iolanda Bustos. The cook recommends using Arbequina olive oil, which adds a fruity touch to cakes and pastries.

Vegetable cream

Bustos has a secret that makes the difference in vegetable creams: extra virgin olive oil. “It doesn't matter what the cream is: if right at the end we add a splash of extra virgin olive oil, it will emulsify very well and will be creamier,” he explains. In fact, many recipes indicate that, before boiling them, the vegetables should be sautéed in butter: extra virgin olive oil can also be used for this, which will give them a Mediterranean touch.

Strawberries

Strawberries and cream? Yes, of course, but what if we innovate and opt for strawberries with extra virgin olive oil? The result is going to be surprising (and addictive): Replacing the cream with a touch of extra virgin olive oil gives you the feeling that you are eating strawberries and cream, thanks to its creaminess in the mouth, in addition to the numerous nuances of the oil. olive are wonderful with strawberries.

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