Made with UP Certified Extra Virgin Olive Oil, this creamy, dreamy infused olive oil is vegan, naturally infused, dairy free and heart healthy! It gets its rich, decadent flavour of butter strictly from organic botanical infusions! Use this buttery olive oil as a butter substitute in baking, sautéing, or anywhere you might use a liquid fat such as melted butter, including: over hot popcorn, with seafood i.e. crab or shrimp, to dip bread in, over pasta, mashed potatoes, or rice.
Cooking with olive oil
Olive oil remains stable even when people heat it to high temperatures because of these antioxidants.
Also, when heated to a high temperature for a long time, extra virgin olive oil releases a lower amount of unhealthful compounds compared with canola and vegetable oils. This is because the high levels of monounsaturated fats are more stable in high heat.
OLIVE OIL BUNS
Ingredients
1/2 tsp active dry yeast
1/2 Cup + 3 tbsps water (lukewarm)
3/4 tsp honey
2 Cups AP flour
1/2 tsp salt
3 Tbsp EVOO (You can use a mild or medium intensity oil here) + more for a drizzle
Butter Infused Olive Oil (for basting)
Directions
In a small bowl add the water and honey, make sure the honey dissolves, then sprinkle the yeast in and mix well. Let it sit for a few minutes until a froth grows on top.
In the bowl of your stand-mixer, whisk together the flour and salt, then make a well in the middle. Add the yeast mixture and extra virgin olive oil. With the hook attachment, knead the dough until it comes together and forms a ball (usually takes about 10-12 minutes, stop halfway to scrape the dough off the hook and sides of the bowl).
Remove the dough from the mixer to a flat surface and knead it into a ball. Place it in a slightly oiled bowl, and make sure the dough gets coated by the oil. Cover it with a towel and let it rise in a warm draft-free area for 2 hours or until it doubles in size.
Preheat your oven to 400F.
Brush the dough balls with the Butter Infused Olive Oil (can be done before or after baking), then bake for about 10 minutes until golden. Let them cool or eat them warm!
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