I’ve gotten into something of a habit with bread over the past few days. You see, I love warm bread. And I’m not talking toast, but rolls straight out of the oven, straight out of the bakery. Crunchy on the outside, warm and loving on the inside.
When you have something that good, there’s only one thing to do: crack it open and spread some sweet, sweet butter over those carbs.
Or is it?
At first I was thinking it could be a butter or margarine deal. And to me, there’s a clear winner: butter every day of the week, hands down.
But let’s say I’ve got a really nice loaf of bread. Something hearty. Something that won’t fall apart. A strong rye, Russian or black bread. The kind of bread you could beat people with once it hardens. That kind of hearty.
If I’m indulging in a warm slice of that, olive oil is a requirement. Extra virgin, or perhaps something with a nice kick of lemon. But some people eschew both of those and opt for margarine for health benefits.
What about yourselves? How do you cover your carbs — butter, margarine or olive oil?
Comments
39 responses to “The Big Question: Butter, Margarine Or Olive Oil?”
Butter or olive oil, I can’t stand margarine.
Very decadent there, sir. This from a bog standard brumbies or do people rock the small electric ovens in the office?
Wholemeal is a less guilty way of doing this, right?
To be honest, I had no idea there was a difference until my girlfriend told me.
All these years I’ve just been ignorantly stumbling into Coles to pick up a bucket of yellow spread.
I Can’t Perceive It’s Not Butter
Depends on what I’m doing, but yes; good quality bread deserves olive oil. Otherwise butter. Never margarine.
This isn’t even a discussion – it’s obviously butter. Don’t @ me.
Can we reply though?
Olive oil for something dense.
Butter for everything else
BUT
Margarine for really soft shitty bread. That sort of bread doesnt deserve butter.
Nothing beats butter. As proof of this, I give you, the croissant.
Pure evil.
Margarine, mostly because I need to watch my cholesterol intake.
All three rolled into one.
I vote Nuttelex/margarine
I can’t do dairy *shrug*
I always have my sandwiches Butterfree… 😐
I don’t have the patience for that, I give up waiting at caterpie.
And aren’t the wings a bit dry?
( ͡° ͜ʖ ͡°)
I do all three and use Olive Grove (or similar). Has the consistency of margarine, nutty taste of butter, and the goodness of olive oil. Its also claimed to have considerably less fat than butter, the main reason I started using it.
Switched to that 15 years ago and havent looked back since.
Same here. Extra Virgin Olive Grove on fresh hot bread… ambrosia.
I have almost no taste buds so i eat it plain.
again? must be a popular topic in the office.
Marg for lyf yo
Olive Oil for my standard butter style spreading needs. However for baking I only ever use butter.
Butter all the way.
I still remember the good old days when my Nan would have a stick of butter half melted at the lunch table ready to go for sandwich goodness. You really can’t beat that taste.
On bread? Butter any day of the week. Any bread. Butter me up.
If you get a nice tough piece of bread just toss some butter in the pan with the bread and let the fatty goodness soak in.
Margarine on pretty much anything except for baking, which requires proper butter.
Olive oil as a spreadable? Weirdos.
don’t knock it till you’ve tried it. Olive oil is much better for you than Marg or Butter.
Dipping bread in Olive Oil dates back at least to the Romans. And if the Romans did it, you know it can’t possibly be weird.
Well, we couldn’t really afford butter growing up, so margarine by default. I couldn’t imagine using olive oil unless it was a really hard piece of bread where spreading something on it would just make it crumble away
Mainland Buttersoft
is butter and only butter with no shitty softening additives.
they just add water to make it less hard.
never Margarine, FFS, NEVER MARGARINE!
olive oil only for dipping artisan breads alongside balsamic vinegar and sometimes dukkah
None of the above. Straight vegemite.
That’s hardcore!
Nah, seemed scary at first, but it’s fine.
On nice warm bread like that I have to go butter.
For generic everyday use like toast I use a butter replacement thingy, no idea what it is called, the one with the cow on it 😛
In my opinion, these days butter coasts as the favourite, mostly because tradition/snobbery. Margarine tastes good and buttery enough nowadays (and is generally healthier) that there’s little reason to wrestle with a bread-destroying hardened block of fat. /unpopular opinions.
Butter, hands down. On occasion a good olive oil and some dukkah are excellent.
Lard
I thought these days margarine was considered bad for you? I usually go for butter since it tastes so much better, olive oil and maybe some herbs too on nice bread though.
I’ve heard it leads to blindness and was actually made to fatten turkeys up. Im way too lazy to look into it but there’s plenty of bad things about Margarine other than the shit house taste, texture and image.
Margarine isn’t a healthy alternative to butter. you’re better off having butter. I find the people that enjoy margarine generally live off frozen food and tend to spout out garbage like “its good as” about every shit food on earth.
Isn’t it funny how high french life expectancy is yet they consume more butter than any other nation?
Wait, olive oil on bread is a thing?
Olive Oil, Sunflower Oil, Hemp Oil anything but animal fats so dairy products such as butter, milk, cheese or yogurt are all harmful in the development of cholesterol and clogging your arteries.
Stick with Oat, Almond, Coconut Milk
You could make your own spread take cashews, walnuts, almonds and blend them up into a paste add some any of the oils above some spices mix and spread.
These good fats will be far better than than the bad animal fats.
You want to cut the cheese,, uhmm out? Try these alternatives
http://www.crueltyfreeshop.com.au/collections/vegan-food/Vegan-Cheese
Ohh and check this out
Hope this helps you decide.