Das ewige Dilemma: Butter vs. Olivenöl
Von vladgrinch
Das ewige Dilemma: Butter vs. Olivenöl
Von vladgrinch
30 Kommentare
I’m fairly certain (Central)/Eastern Europe should be lard actually
Yeah, nonsense. Basically the entire Eastern Europe uses sunflower oil.
Or bad cholesterol and bad fat vs healthy fat and good LCL.
Nutella with or without olive oil?
In Pannonian plain we use neither. It’s either pork lard or vegetable oil
Romania does not cook with butter. We use sunflower oil.
expected france to be all yellow
Where’s the data? What is this comparing?
Where’s the sunflower seed oil?
Mix it all up. Best way, ever.
So… a map showing areas where olives grow and areas where they don’t. Brilliant.
For what purpose? I’ve yet to see a German kitchen without olive oil.
French here and the eastern districts are not a mix of the two at all. Seed oil is used a lot also.
I can guarantee you that Russia doesn’t use a „mix of both“. The main choice would probably be lard, goose or duck lard, then pork fat
butter for frying and most bread spreads, olive oil for salads.
What dilemma
Some maps use data. Some maps, like OPs, use *vibes*
*goons to this map*
Bulgaria here. 100% true 👍
We always butter our olive oil and then fry in sunflower oil 😉
Rapeseed oil is also very common in Germany
almost Like one is far more common and traditional in the certain region
In reality in south of Italy butter + sunflower oil + olive oil are all used, depending on the recipe. Frying is only with sunflower oil and many of our meals require frying 😀
Butter is for risotto and besciamella
The map is not accurate
uhhh i think everything is a mix of both and others
Ew, who would mix olive oil and butter?
/s
Both 👌
What dilemma? Butter is for frying eggs, while olive oil is for fancy italian dishes. For general cooking either canola or sunflower
Butter is eternal.
I’m only American, but isn’t the correct answer.. it depends on what I am cooking
Like I am not putting olive oil on a baked potato or making chicken parm with butter (well maybe clarified butter, but generally using olive oil)
In Serbia we usually use vegetable oil (usually sunflower, before that it was rapeseed) or lard for cooking/frying, but use cold pressed oils (usually olive oil) for salad dressings. Olives aren’t native to Serbia, therefore olive oil is a bit of a „luxury“ rather than an everyday condiment.
Butter also isn’t common here at all because of Kajmak which is much more widespread.