We owe many of our greatest dishes to butter and olive oil. They are two of the best ingredients in the kitchen, no question. (And the only ones we would happily get fat for.) Without the use of butter or olive oil, our dishes -- and lives -- would seriously suffer. Could you imagine a summer without olive-oil rich pesto? Or a winter without a piece of buttered bread to accompany a hearty bowl of soup? It would be a sad world to live in, that's for sure.
We love olive oil in all its grassy and fruity ways. Its ability to make a salad sing is unprecedented. And we adore what it does to a boring bowl of soup. Sometimes, we even pour a little in a spoon for an unadulterated taste.
With that said, if we had to pick between olive oil and butter, we would pick butter every time. No second thoughts. No looking back.
When olive oil burns, butter browns. Where olive oil leaves a greasy pool behind in a bowl of pasta, butter beautifully coats each strand of fettuccine. While there is a time and a place for olive oil, no doubt, in the grand scheme of things, butter is top dawg.
We're sure plenty of you olive oil fanatics might think we're nuts. You might come at us with health claims of why olive oil is superior. Or you might point a finger to the fine culinary gods of Greece and Italy. To you, we would like to say: we are not discussing health. Also, CROISSANTS.
Read on, and you'll see what we mean.