Humans have been using olive oil for baking for at least 8,000 years. Early records of its use point to the Levante region, where the Mediterranean meets the Middle East. Technology has evolved greatly since, but it’s still the result of crushing olives to extract their oil like fruit juice. While it’s a popular (and healthy) option for cooking, many people still don’t know what the best olive oil for baking is, making mistakes like choosing the wrong intensity or expecting it to behave like solid fat in the oven. Here’s what you need to know.
Why Baking With Olive Oil?
Olive oil has monounsaturated fats and antioxidants that help protect the heart, vessels, and cells. In other words, it has an amazing effect on health. Using olive oil for baking is also the best choice for plant-based, lactose-free, dairy-free, and vegan diets. Additionally, it’s recommended for those who need to control cholesterol levels, since olive oil has no cholesterol.
The Best extra virgin olive oil For Baking: Spanish Olive Oil
Extra virgin olive oils (EVOs) aren’t all the same: some of them have a thick texture and strong flavour, while others are milder and buttery. The latter are best for cooking, as they won’t change the recipe’s final taste. There’s a Spanish type, called Arbequina, which is the best olive oil for baking precisely because it combines such features.
Arbequina olive oil is produced in Catalonia and stands out for its mildly fruity, sweet taste, with almost no spiciness or bitterness. It’s also known for its very low acidity, which is usually around 0.1%. The aroma is a mixture of ripe bananas, fresh green apples, and herbs. Arbequina oil is often used in cupcakes, cakes, and muffins, leaving no aftertaste.
Olive Oil For Cake: When It Works Best
Olive oil is better for rustic cakes than for fluffy ones. This ingredient isn’t famous for making towering doughs, but for providing tender crumbs and long-lasting moisture. Arbequina’s fruity notes are perfect for citrus-infused cakes, single-layer fruit cakes, and chocolate cakes. In fact, it emphasizes citrus ingredients like orange and lemon, creating a deep, rich flavour when paired with cocoa.
Olive oil also beats butter in longevity. Butter-based cakes tend to go dry-way before EVO-based options. So, it’s also the most convenient option for those planning to bake for long-term storage. However, it should be avoided in combination with vanilla and other subtle flavours (which it tends to overpower) in doughs that require high aeration.
Does EVOO Change The Flavor Of Baked Goods?
Yes, which is why the type of oil must be chosen with care, according to each recipe. The secret is to combine it with flavours that blend well. As for baking, it usually requires a mild type that won’t stand out amid other fruity flavours. It can enhance nuts and fruits like apples and figs, creating a balanced result with warm spices.
It’s also easy to forget it’s there in chocolate cakes, as bold cocoa notes usually cover any residual spiciness or bitterness, resulting in a much richer flavour. Ideally, it leaves no aftertastes. Instead, it blends so perfectly with the other ingredients that its presence is barely noticeable.
Common Baking Mistakes When Using Olive Oil
Olive oil can be a refined replacement for other ingredients. However, it’s advisable to do some research before picking just any bottle from the shelves. In any case, strong olive oils should be avoided in sweet recipes, where their peppery taste can ruin the entire batch.
As it’s often a replacement option for butter, not adjusting ratios is a far too common mistake. Replacing butter with EVO using the same amount will result in a dense, heavy bake. As a rule of thumb, consider that 1 cup of butter equals ¾ cup of olive oil. Trying to bake fluffy cakes with it is also bound to fail. That’s because liquid fats aren’t capable of trapping air bubbles inside, resulting in low-rise doughs instead.
Easy Baking Recipes With Extra Virgin Olive Oil
Baking with olive oil requires attention to types and proportions, but it isn’t difficult. In fact, some recipes take only 10 to 15 minutes in preparation, plus about 50 minutes in the oven. A classic lemon cake takes only one cup of olive oil, plus two tablespoons of lemon juice, lemon zest, baking soda, baking powder, and all-purpose flour, all mixed in an electric bowl for about five minutes.
Chocolate cakes baked with olive oil have a much richer taste and texture. It’s also possible to make them gluten-free by replacing plain flour with almond flour. It’s also great for dairy-free diets, as it doesn’t use milk. Ingredients include cocoa powder, coffee, vanilla, white sugar, baking soda, and a pinch of salt.
The combination of olive oil and fresh orange also makes for a fantastic breakfast cake. Ingredients are very easy to assemble, and the whole preparation process takes about 15 minutes. It doesn’t use any special ingredients either; just plain flour, baking powder, eggs, and about five fresh oranges.
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