<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>OK, you got my attention. Now that we know how to make it, would like to
hear about some suggestions for use. One thought that really springs to
mind is using it on garlic bread. Anyone else?
Phil M
Phil Maro
pmaro@rev.net
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Ok, we are heathens!
We eat it on sandwiches, on toast with promite or marmalade, on garlic
bread -- anywhere you would normally use butter!
Regards,
Margaret
At 01:48 PM 28/01/01 -0500, you wrote:
>OK, you got my attention. Now that we know how to make it, would like to
>hear about some suggestions for use. One thought that really springs to
>mind is using it on garlic bread. Anyone else?
>Phil M
>Phil Maro
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Hi to all who are asking questions re: olive oil butter. Margaret
Chidgey recently gave her recipe for combining 500 g butter with 1.5
cups of extra virgin olive oil. Let me explain the rationale behind
such a combination for all those asking what you do with this.

Dairy fat is known to be one of the most cholesterol-forming of all
fats. As a result, it is discouraged from dietary programmes,
especially those for treating cardiovascular disease and diabetes.
Polyunsaturated margarines have been recommended for decades to replace
butter. Over the last decade, research has shown that there are some
concerns that margarine may be no better than butter.

Olive oil has a fat profile which is known to favour good cardiovascular
health, so is far preferable to either buter or margarine. The dilemma
is, "What do you put on your bread if you have been accustomed to using
butter or margarine. The Greeks dip their bread in olive oil (extra
virgin) but not all Australians/ Americans/ Brits feel inclined to do
this.

The answer? Blend olive oil into butter. In that way, you have the
benefits of the olive oil, you dilute the negative effects of the butter
and you create a spread which does not set rock solid when
refrigerated. In addition, butter, unlike margarine, does not contain a
lot of chemical additives such as colouring and flavouring agents. The
result is a very palatable easy-to-spread product with no artificial
additives. Just spread it on bread the way you do with butter or
margarine. And enjoy!

Christine Houghton
Nutritionist


[Non-text portions of this message have been removed]
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Christine Houghton:

Is there any way to get some nutritional stats on that olive oil butter?
Mainly fat/calorie counts. Thanks.

Phil Maro
Phil Maro
pmaro@rev.net
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>The calorie content of olive oil butter will be the same as the oil and
butter separately ie. the same.

All pure fats have the same calorie counts.

On the fatty acid makeup, it will presumably depend on the ratio of butter
to olive oil. The former being mainly saturated fatty acids and the latter
being mono-unsaturated fattyh acids with some poly and some saturated fats.

Judy
----- Original Message -----
From: "Philip Maro" <pmaro@rev.net>
To: <OliveOil@yahoogroups.com>
Sent: 07 February 2001 21:11
Subject: [OliveOil] RE: Olive Oil Butter


> Christine Houghton:
>
> Is there any way to get some nutritional stats on that olive oil butter?
> Mainly fat/calorie counts. Thanks.
>
> Phil Maro
> Phil Maro
> pmaro@rev.net
>
>
>
> ************************************************** ***
> EU: Commission reports on environmental damage caused by olive oil
production .....read more here: http://sadoun.com/olive.htm
>
> ************************************************** ***
> Addresses:
> Post message: OliveOil@yahoogroups.com
> Subscribe: OliveOil-subscribe@yahoogroups.com
> Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
> List owner: OliveOil-owner@yahoogroups.com
> URL to this page: http://groups.yahoo.com/group/OliveOil
>
>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Hi Phillip,

Re: Nutritional facts comparing butter ad olive oil

The calorie count is approximately the same regardless of whether you
are using oil or butter. What is really signifcant is that the types of
saturated fatty acids found in butter, namely myristic and palmitic are
among the most cholesterol-forming fatty acids known. Olive oil
contains none of these.

Perhaps for this reason, the Greeks and the Italians on whom the
original studies of the Mediterranean diet were done, were often quite
overweight/ obese because of their high oil calorie intake but still
remarkably free of heart disease. Obviously it was not fat calories
alone which made the difference in heart disease mortality.

Interestingly too, the Mediterraneans in these studies smoked heavily
and exercised no more than those groups such as the Finnish and the
Americans who had the highest heart disease levels. Such is the power
of the Mediterranean diet - and Extra Virgin olive oil is a key element
of this diet.

The butter/ oil mixture is therefore a compromise, providing a
significant quantity of olive oil but providing the convenience of a
spreadable product which does not solidify in the refrigerator.

Hope this answers your query

Christine Houghton
Australia


[Non-text portions of this message have been removed]
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>On Friday 09 February 2001 12:04, Christine wrote:
>Hi Phillip,
> What is really signifcant is that the types of
>saturated fatty acids found in butter, namely myristic and palmitic are
>among the most cholesterol-forming fatty acids known. Olive oil
>contains none of these.

Olive oil does in fact contain a significant amount of Palmitic acid; 7.5 -
20% according to Kiritsakis (Olive Oil. American Oil Chemists' Society,
1991). Myristic is only 0 - 0.1% though.

More significant in olive oil are the monounsaturates (chiefly oleic) which
it is believed lowers the LDL cholesterol (the bad one) whilst having little
or no effect on (some studies even suggest raising) the HDL (good)
cholesterol - yes there is such a thing as good cholesterol! So any negative
effect of the palmitic acid will be more than compensated for by the oleic
acid.

Regards,

Adrian
</pre>
</td></tr></table>