Article: OLIVE OIL TAKES THE CAKE

Olive oil is aromatic in a salad dressing, it adds great flavor to the saute pan, but in a cake?

"I think of olive oil as melted butter," says Faith Willinger, who has written about food and taught cooking in Tuscany for more than 25 years. The American native describes herself as an "olive oil obsessive." She uses it for cooking, drizzling, and baking, having all but eliminated butter from her home.

Willinger is not the only one using oil in ways diehard butter lovers would not venture. A surprising number of pastry chefs in local restaurant kitchens are scaling back on butter and mixing sweet batters with the green-gold elixir.

"People use olive oil because it is healthier [than the ...

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