EXPLORE WHY TRULY GREEK OLIVE OILS OFFER A BALANCED, FLAVORFUL, AND HEALTHIER SUBSTITUTE FOR BUTTER IN EVERYDAY RECIPES
Olive oil has long been praised for its flavor and health-supporting properties. As awareness grows around the impact of dietary fats, more home cooks and professionals are turning to extra virgin olive oil as a practical and nutritious alternative to butter in both cooking and baking.
Nutritional Differences Between Olive Oil and Butter
Extra virgin olive oil is composed primarily of monounsaturated fats, which have been shown to support cardiovascular health by improving cholesterol profiles and reducing inflammation. It also contains polyphenols and vitamin E, compounds that act as antioxidants. In contrast, butter is made mostly of saturated fats, which can contribute to elevated LDL cholesterol levels when consumed in excess. Choosing olive oil in place of butter helps reduce the intake of saturated fats while adding beneficial nutrients.
Baking with Olive Oil
In many baked goods, olive oil can successfully replace butter without compromising texture or moisture. A common substitution ratio is three-quarters: for every 8 tablespoons of butter, use 6 tablespoons of olive oil. This adjustment works well in recipes such as muffins, quick breads, cakes, and brownies. Extra virgin olive oil also introduces a subtle depth of flavor that complements both sweet and savory applications. For baked recipes requiring a light or neutral flavor, a mild or buttery-style olive oil is ideal. However, olive oil is not suited for recipes that depend on the creaming method, such as certain cookies or cakes, where butter is whipped with sugar to incorporate air.
Cooking with Olive Oil
Olive oil is great in most cooking applications and performs well across sautéing, roasting, and frying. While the smoke point of extra virgin olive oil is around 400 degrees Fahrenheit, its high antioxidant content allows it to remain stable under typical cooking conditions. Compared to butter, which has a lower smoke point and contains milk solids that burn easily, olive oil offers greater temperature flexibility and a cleaner cooking profile.
Discover the True Essence of Greek Olive Oil
Crafted in Lakonia, Greece, Truly Greek olive oils are rooted in family tradition and village pride. The olives, Athenolia and Koroneiki, are harvested from local groves to preserve their fresh flavor and naturally low acidity. The result is a collection of oils that reflect the soul of the Mediterranean: pure, balanced, and unforgettable.
Truly Greek Premium 0.2 Extra Virgin Olive Oil — 100 Percent Athenolia Olives
This internationally recognized olive oil is crafted exclusively from Athenolia olives grown in Lakonia. Cold-pressing within one to four hours of harvesting the olives gives our premium olive oil an acidity level of just 0.2 percent (a rarity in olive oils). Truly Greek Premium 0.2 delivers a smooth texture, buttery richness, and refined complexity. Ideal for salads, warm bread, or as a finishing touch, this olive oil reflects the finest expression of cold-pressed Greek tradition. This olive oil can be used for stovetop cooking at temperatures up to 400 degrees Fahrenheit.
Truly Greek Classic Extra Virgin Olive Oil — 100 Percent Koroneiki Olives
Made from Koroneiki olives, known as the “queen of olives,” this bold and balanced olive oil features a naturally low acidity of 0.5 percent. Truly Greek Classic Extra Virgin Olive Oil is cold-pressed and offers a high polyphenol content. Use this robust olive oil for marinades, roasted vegetables, or everyday cooking to bring a true taste of Greece to the table.
