Ditch the Butter


Yes, You Can Substitute Olive Oil for Butter!

The holidays are fast approaching, and for many of us, that means pulling out granny’s recipe for luscious pound cake or mom’s recipe for hollandaise sauce. And typically, some of our favorite recipes are prepared using butter or margarine. Butter tastes awfully good, but YIKES, it’s not good for us!

What if you could make the same family favorite but a healthier version and no one is the wiser? It’s possible by substituting olive oil for butter.

The only caveat is that measurements are not the same and need to be converted. So we’ve provided this handy, dandy conversion chart for you.

Butter to Olive Oil Conversion Chart

Here are a few recipes that typically use butter where we’ve substituted olive oil.

Olive Oil Hollandaise


Eggs Benedict with Olive Oil Hollandaise











This rich sauce is normally emulsified with melted butter. Our version uses our butter olive oil


3 egg yolks

I T fresh lemon juice (more if you like it more lemony)

I C Leaning Ladder Butter Olive Oil, warmed

1 tsp salt

Cayenne pepper, to taste (optional)

Combine egg yolks and lemon juice in a blender. With the blender running, slowly pour in the olive oil until sauce thick and frothy. Add optional cayenne pepper. Note: if sauce is too thick, add a tsp of warm water or more until it’s to your preferred consistency.


Baked Apples

Baked Apples

Chef Melissa’s Baked Apples










These are great for dessert with ice cream or as a side dish for roasted meat (Channeling Bobby Brady, “Pork Chops and Applesauce,” from the Brady Bunch)


2 lbs. apples (either Cortland or Gala for best results), cored and chopped

2 tsp. cinnamon

Juice of 1 lemon

1/3 C brown sugar

¼ C chopped walnuts

2 T Leaning Ladder Butter Olive Oil

1 T Leaning Ladder Red Apple Balsamic Vinegar



Preheat your oven to 375 degrees. Toss the chopped apples with remaining ingredients and place in a baking or casserole dish.

Cook apples, stirring occasionally, for about 30 minutes until soft and juicy.

Cheesy Squash Casserole

Cheesy squash casserole

Chef Melissa’s Cheesy Squash Casserole












6 yellow squash, zucchini or mix, cubed

1 onion, diced

1 T Leaning Ladder Butter Olive Oil

2 C cheddar cheese

1 C stuffing mix

2 eggs

Salt and pepper to taste


Boil squash and onion for 10 minutes. Drain water and place squash in a mixing bowl. Mash with a potato masher. Add remaining ingredients and stir well. Place in a greased 13×9 pan and bake at 375 for about 30 minutes.


Why Use Olive Oil Over Butter?

Cuts the fat of your recipe by 25%

Less saturated fat

No cholesterol

Great way to add more monounsaturated fat and polyphenolic (anti-oxydent) compounds to your diet

Enhance the flavor of your dish

Olive Oil… makes you beautiful inside and out!

Until next time…

Your friends,

Susan and Bridget


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