[Sca-cooks] Olive oil subbed for butter

[Susan Fox]

Kathleen Madsen wrote:

> 
>Stefan,
>
>This reminded me that one of the products we get here
>at the gourmet shop I work in is called Tortas de
>Aceite.  They are flat wafer-like cookies that are
>made with virgin olive oil.  They are light and flaky
>with a crisp crunch to them and have a touch of anise
>added to the batter.  They are really, really yummy. 
>They would be considered a savory if they didn't have
>the crystallized sugar sprinkled on top.
>
>Also, in period the southern countries didn't use much
>butter as it didn't keep so well, they tended to use
>oils on a more frequent basis.
>
>Eibhlin
>

This sounds much like the North Italy vs. South Italy folk wisdom, where 
you can tell where a dish is from by whether it uses olive oil [from the 
south] or butter [from the north].

Selene C. [from neither]