Olivio Buttery Spray, a Butter Substitute Made from Olive Oil

I've tried other butter substitutes before, but I like this one-Olivio. Olivio is a buttery spray made with olive oil. Olivio can be used for topping and baking. And, although I don't use butter on 99% of my foods, I like to be conscientious of the product I am using, when I do. I don't use butter on my vegetables, have limited use on waffles and pancakes, and even more infrequent use on toast. What I like about Olivio is I get 5 big sprays that equals one serving. That's butter taste with some to spare. There's 226 servings per container with five sprays each. A one spray serving would yield 1,130 sprays per bottle. Pretty economical.

I think Olivio is a good substitute for butter considering all the unhealthy things I don't get when I use it. That's part of the equation-why I started searching for a healthier alternative for me and my family. Now, Olivio doesn't taste just like butter; its a cross between butter and margarine. But it has no aftertaste and I think it helps, taste-wise, that it contains sweet cream butter. And considering butter isn't a side dish but a complement to foods, Olivio passes my taste test over products like the dry buds butter substitute.

So, the numbers on Olivio are...0 grams fat, 0 grams trans fat, 0 grams carbohydrates, 0 grams cholesterol. 0 grams protein, and 1% of the Daily Value for sodium at 15mg. Olivio comes in an 8-ounce container with red capped spray nozzle. Olivio should be refrigerated after purchase, not once opened...

So here I am with this new product and I've only used a serving or two thus far. Five sprays really seems like too many. Two. That's a good number, two sprays. I settle on two sprays. Plus, I like the psychological edge that I am using less than I could. So time to bake a cake and I decide to use Olivio. It says it's for topping and baking, so I'll give it a try.

Pineapple upside down cake was the subject. And with Olivio, I was surprised at the outcome. I replaced the butter in the brown sugar topping with Olivio. I also substituted it in the cake mix for the oil. What I discovered was a little bit of Olivio goes a long way. I tried to replace Olivio measure for measure with the butter, but that turned out to be too much. I was able to get the sugar to melt with 50% less Olivio than butter. In the cake mix, instead of using 1/2 cup of butter I used approximately 1/4 of that amount, at 1 ounce. I always use less butter or margarine than called for in recipes, that is, if I use it at all. And sometimes I pay the penalty with a cardboard dish when finished.The verdict on Olivio? The cake actually came out with an enhanced flavor, it was moist, and delicious. I was surprised. I've had pineapple upside down cake many times before, but I enjoyed the taste in the topping and the cake using Olivio.

As I was eating my slice of cake, I thought maybe it was just me. Maybe it's been too many months since I had this cake. So I asked my daughter how she liked the cake and she said,"Yum." She's never said that about this cake before. Surprisingly, Olivio performed beyond my expectations as a topping and when incorporated in my baking. Sure, I like to use products as close to natural as possible, but with butter I get a lot of cholesterol, saturated fat, total fat and sodium; all opponents to good health. But I'm thinking like this..here are the numbers for the sweet cream butter I like. Compare that to the numbers on Olivio above...

Total fat --1g--17% of the daily value
saturated fat--7g--37% of the daily value
Cholesterol--30mg--10% of the daily value
sodium--95mg--4% of the daily value
The conclusion?

1. I'm health conscious,
2. always will be, and
3. butter I use with caution.

I'm not paid, nor have I received compensation, but I appreciate quality and value. In the end, Olivio seems like a good trade off for me and my family.