Bake and Switch

When preparing baked goods, we should try using olive oil instead of butter, says Sheela Prakash:

“Replacing butter with olive oil in cakes, cookies, and pie crust yields unexpected results. It lends a fruity, rich aroma to whatever it’s baked into. It also makes for an even moister finished product. The olive oil shines through, especially when used in simple desserts, giving them a slightly savory quality.”