What is the difference between margarine and oleo

Butter is still best, however. I used to call it that when I was younger! I have some old recipes that call for oleo and it brings back memories. We grew up using oleo! I still call it that sometimes!

I remember when growing up I preferred oleo to the real butter! Now, butter is all we use. We also keep a stick out on table for use in an old-timey covered butter tray. Of course, I use butter, too. My grandmother always called it Oleo, but I havent heard that term used in years. She went on to be with the Lord quite a while back. This sure brought back memories. I found a recipe written on the back of a tombstone and it calls for oleo.

I knew what it was but was just checking. I am going to use butter instead. Have you noticed that, over the years, the water content of margarine has increased?

I Did! My mother used the term verbally and in her handwritten recipes. Besides lower cost it was toasted as being healthier during those eras. I teach Adult nursing students as use the term oleo as a way for them to remember oligodendrocytes which are white in color. Fun to see who does know! Thank you for your post! I thought it was margarine, but googled to make sure. I grew up in the 80s and my mom always just called it margarine.

I, however, use real butter now. Thank you for this article! I am so glad that you found it helpful! May 2, thanh. Oleo is the old word for Margarine. Buy Margarine. It is NOT Crisco. Oleo is Grandma's name for margarine. Crisco is modern day lard. Some brands contain added vitamins and nutrients.

Some people believe that oleo is a healthier option for cooking and baking and for use as a spread than butter, while others contend that it is not, as it is a manufactured substance verses the totally natural ingredients of butter. Oleomargarine is sold as a spread for breads and foods. It is also marketed as a blend of margarine and butter. This blending process creates a more natural taste, which many feel is more similar to butter.

Although the texture and taste of these blends may taste and look like butter, they cannot be marketed as butter, only as a butter substitute.

Save Pin FB More. My grandmother kept her recipes in a too-small-for-the-job blue binder. Times may change, but the basic ingredients we use for the most part stay the same. One exception, though, is something that pops up in quite a few of her desserts: Oleo. It's still used today, but it's not as common as it once was. California gold miner John Steele wrote of his margarine experience in All rights reserved.