Baking with Olive Oil: Replacing Butter the Right Way
Butter is an emulsion of water in milk fat, which is why the swap is not one to one. The conversion, its limits, and what research measured in an actual cake.
Topic
Cuisine
Pairing Olive Oil with Food: Robust, Medium or Delicate
The intensity grades are defined by EU law; the pairing rules by nobody. What is standard, what is convention — and which variety delivers which profile.
Cooking with Olive Oil: What the Smoke Point Really Means
Extra virgin olive oil smokes sooner than rapeseed oil – and is still the more stable choice in the pan. What the heating trials show and which temperatures matter.
Health Recipes Nutrition Cuisine
Tomato Salad with Olive Oil: Why Fat Unlocks the Lycopene
Lycopene and carotenoids are fat-soluble. What the studies on salad, olive oil and absorption show – with five salads and the right amount of oil.
Swiss Recipes with Olive Oil: 16 Classics from Beetroot Salad to Carrot Cake
16 Swiss classics with extra virgin olive oil: beetroot salad, rösti, barley soup, Merlot risotto, Ticino minestrone, plum tart and Aargau carrot cake.