(Paul Kossa) wrote:
I've read of a recommendation to replace butter or margerine with
olive oil . . . supposedly it's healthier. But how much do you use? If
a recipe calls for a certain amount -- ounces, cup, whatever -- do you
use that same measure?

There was an article in Scientific American a few months ago, about a
"New Food Pyramid", which placed olive oil as one of the foundations
of the pyramid - you have lots of it, often. (butter remained at the
top).

I've noticed here in Italy that people use WAY more olive oil than I
was used to before. If eating a sald for lunch, for instance, at least
a tablespoon of olive oil.

--
Lucian