Olive Oil Baking: Healthy Recipes That Increase Good Cholesterol and Reduce Saturated Fats

Lisa A. Sheldon
Cumberland House Publishing (2007)
ISBN 9781581825862
Reviewed by Irene Watson for Reader Views (11/07)


Being an olive oil fan I was thrilled to review this book.  I’ve tried substituting olive oil in various recipes with not much success. This book is a godsend because it has a lot of my favorite recipes in it and I don’t have to substitute!

First of all, I tried the Pumpkin Muffins.  Delicious!  Moist!  And, the sweetness is just right.   My second attempt was Almond and Hazelnut Biscotti, and again, not disappointed at all. The Biscotti was tasty and crisp.  My third attempt, and most successful, was the Apple Crisp. I’ve attempted to make Apple Crisp before, substituting oil for butter but came up with a disaster that tasted oily. There was no oil taste in this recipe and was a hit with my husband.

My commendations go to Lisa Sheldon for creating “Olive Oil Baking” and giving us the alternative to healthier eating, not only by using olive oil, but also using unprocessed ingredients.  The recipes are simple and all the ingredients may be purchased at any local grocery store if they aren’t already in your pantry.  Thank you Ms. Sheldon.  I’m grateful for your recipe book. 

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