How to convert butter into olive oil AND a Vegetarian Giada De Laurentiis recipe

Do you eat butter? As an almost vegetarian, you might not. And, as someone watching their cholesterol, you really won't.

But with so many recipes calling for butter, life can be tricky. So what's the solution? Using olive oil, instead.

And I've got everything you need to know to help you do so. Including the world's easiest recipe.

Butter to olive oil conversion chart
Here's a chart I found at the Olive Oil Source. They also have some nice recipes if you want to look around their site.

1 teaspoon butter = 3/4 teaspoon olive oil
1 tablespoon butter = 2 1/4tsp olive oil
2 tablespoons butter = 1 1/2 tablespoons olive oil
1/4 cup butter = 3 tablespoons olive oil
1/3 cup butter = 1/4 cup olive oil
1/2 cup butter = 1/4 cup + 2 tablespoons olive oil
2/3 cup butter = 1/2 cup olive oil
3/4 cup butter = 1/2 cup + 1 tablespoon olive oil
1 cup butter = 3/4 cup olive oil

Yeah, but how do you buy olive oil (or, the supermarket shelves are getting crowded)
This one is easy. Just read my How to buy and use extra virgin olive oil post.

Yeah, but can you really bake with olive oil?
Sure. I do it all the time. And here's my favorite recipe for lemon olive oil cake.
Vegetarian Giada De Laurentiis recipe: Broccoli Florets with Meyer Lemon Olive Oil
Salt and freshly ground black pepper
1 1/2 pounds broccoli florets
3 tablespoons Meyer lemon olive oil

Fill a large pot halfway with water. Cover and bring the water to a boil over high heat. Salt the water and add the broccoli. Boil until the broccoli is crisp-tender, about 5 minutes.

Drain, transfer the broccoli florets to a large bowl, and toss with the oil to coat. Season the broccoli florets with salt and pepper, to taste, and serve.