Although butter adds a lot of flavor to French cuisine, it must be acknowledged: Spanish cuisine with olive oil is better for your health. If there’s one duel that animates the French and Spanish, it’s this one: butter versus olive oil. On the one hand, France claims the flavor of its buttery cuisine, recognized worldwide. But on the other hand, Spain and other Mediterranean countries defend the nutritional qualities of their olive oil. And on this point, oil clearly knocks out butter.
Jaén oil is mainly Picual oil, which has particular sensory characteristics, great durability, a marked personality, and high resistance to temperature.
The first disadvantage of cow’s milk butter is what is commonly called “bad cholesterol“, because it contains more than 70% saturated fat. This “bad cholesterol” or “LDL,” found particularly in animal products, can clog arteries when present in excessive quantities in the body.
This is not the case with olive oil, which, unlike its counterpart, does not contain saturated fats but unsaturated fatty acids. They are found mainly in fruits, vegetables, nuts, and so on. And these acids help reduce the level of “bad cholesterol” in the blood, thus limiting the risk of cardiovascular disease. This is especially the case with extra virgin olive oil, obtained from perfectly pressed olives, pressed under strict conditions, and unrefined.
Furthermore, olive oil also has antioxidant properties, meaning that consuming it protects cells from oxidation, particularly thanks to vitamin E. Olive oil also promotes the absorption of minerals such as magnesium, zinc, phosphorus, and calcium, and helps promote good blood circulation and brain function, limiting the onset of degenerative diseases. Butter, on the other hand, does not offer these protections, but it does provide vitamins A and D, known for being good for bones and eyesight… vitamins that olive oil also provides. Obviously, you shouldn’t overdo it, because even though olive oil is a so-called “healthy” fat, it’s still a fat. Specialists recommend consuming the equivalent of 4 tablespoons a day at most.
Natural olive oil is healthier than raw butter, but it’s also healthier when cooked. We’re all well aware of the bad reputation of cooked butter, which burns and degrades faster than oil.
In short, olive oil is a good ally for limiting the risk of cardiovascular disease, diabetes, and even improves certain skills like memory, according to various studies. Not to mention that on an environmental level, butter has a larger carbon footprint than olive oil because it comes from livestock farming that requires more resources than olive cultivation; That is, butter production is more polluting than olive oil production. The last argument that leaves butter in the dust: olive oil is cheaper, for the same amount!
For all these reasons, Spaniards consume 11.7 liters of olive oil per person per year.
Important Note: aceitedelcampo.com promotes the consumption of extra virgin olive oil for its culinary qualities and health benefits. However, no medication or current treatment should be replaced without the guidance of a healthcare professional.
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