|Every single dish on this table was prepared with olive oil, including the dessert (halva).|
|Olive oil chocolate chip cookies using the well-known Nestle Toll House recipe|
Greeks use on average 26 kilos/year of olive oil. In Crete, this figure is higher; in my family alone, we need 150 kilos of olive oil per year - divide that among five people, and that comes out to 30 kilos/person. When you ask yourself how on earth we can go through so much olive oil per person per year, when the average consumption for other countries is much much much lower, and the global average is just half a litre per person per year, just think about how and where we use olive oil. Everything you make using butter can be made with olive oil.
- stews, soups and roasts
- cakes and biscuits
- pastry and pie making
- dipping our bread and feta cheese (twice a day, every day, all year round)
- salads (both hot and cold)
- frying (everything)
- greasing all cooking vessels
olive oil cake/biscuit icing.
Wherever butter is stated in a recipe, I use the same amount in olive oil instead. The taste difference is minimal when you use a high quality product, and in my household's case, we only use organic extra-virgin olive oil. The only real difference in their use is that one is a solid while the other one is a liquid. Because of the different texture, you may sometimes need to experiment when using.
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