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Article: OLIVE OIL TAKES THE CAKE
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- October 15, 2003
- Author:
CopyrightCopyright 2003 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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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 ...