I was just trying to look for healthier alternatives to butter.
Petez, in baking, absolutely not.
Actually, there are situtations in baking where it's acceptable to sub olive oil for butter.
olive oil in a simple white or yellow cake?
olive oil in apple pie?
olive oil in a berry crisp?
olive oil in a white chocolate raspberry crisp?
olive oil in palmiers?
olive oil in bear claws?
olive oil in a simple chocolate cake?
olive oil truffles?
olive oil toffee?
olive oil caramels or caramel sauce, over ice cream? Quick.....get me a serving of that!
Care to give any examples, jennyema?......cuz from where I sit, from the simple to the complex, I can see NO place where the delicacy and decadance of butter can be substituted by olive oil. You'll never see that in my bakery!
but for people to just post these one-line answers, "yeah, you can", and to generalize and state that olive oil CAN be swapped for butter is definitely not true. People who make such statements are setting others up for disaster -- failure of the end product-- as well as a an absolute waste of other ingredients -- which can be expensive.
!
Jenny had said there are situations where it is acceptable. She never generalized anything or said it could could always be swapped. You then asked her for examples, which I gave you.