I have a great collection of beautiful olive oils and balsmaic vinegards, and I;m wondering if I can bake with them.
Things like a Citrus EVOO for an orange cake, would any one know the proportions to use in replacement of butter
I use flavored olive oils in a direct swap for any oil called for in a recipe (blood orange in brownies is amazing!). I'm not sure the oil to butter swap ratio though. I also don't believe it would work in all recipes (since some need a fat solid). As far as the balsamics go, I usually pair them with ice cream or breads rather than incorporate in to recipes.