A healthy alternative to butter - Ottawa Citizen

It’s been a few months since those pesky resolutions were made (yoga every day, no bad fats, more sleep, nice thoughts about everyone) so sufficient time has passed for them to be broken.

But Style has found one little treat that will make the idea of returning to a healthier lifestyle seem not only possible, but pleasant.

The Unrefined Olive in the Glebe, specializing in olive oil and balsamic vinegars from around the world, stocks the holy grail of deliciousness: extra virgin, organic olive oil that tastes just like butter.

It’s heart-healthy, perfect for the lactose intolerant and not only USDA-certified organic but also vegan, without being overly processed.

How is it done? Owner Elizabeth Kilvert says the oil, sourced in California, is infused with the essences of lettuce and celery seed. How this combination tastes exactly like butter is pure alchemy.

And it really does taste like butter. Kilvert recommends using it on fish, in mashed potatoes or in cake batter instead of butter. (She insists it guarantees moistness in baked goods.)

Mandy Lunan, owner and baker of Auntie Loo’s Treats vegan bakery, uses it at home on her popcorn with Sriracha (“a few teaspoons? Who are you kidding. Many tablespoons!”) and smears it on her baguettes and serves it with chili.

“It is totally bizarre. A delicious, buttery delight,” she says.

Link: The health benefits of Olive Oil

Elizabeth Kilvert’s butter olive oil cornbread


  • 1/2 cup (125 mL) butter olive oil
  • 2/3 cup (150 mL) white sugar
  • 2 eggs
  • 1 cup (250 mL) buttermilk
  • 1/2 teaspoon (125 mL) baking soda
  • 1 cup (250 mL) cornmeal
  • 1 cup (250 mL) all-purpose flour
  • 1/2 teaspoon (2 mL) salt


  1. Preheat oven to 375F (175C). Rub some butter olive oil onto the bottom and sides of an 8-inch square pan, or cast iron fry pan.
  2. Pour the ½ C (125 mL) butter olive oil into the square pan or cast iron fry pan. Stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain.
  3. Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted in the centre comes out clean.

View the original article
Written By: Kirstin E. Endemann, Ottawa Citizen

May 18, 2014 — Elizabeth Kilvert