It’s possible that you came across the term “Oleo” in the cookbook that your granny used, or actually in any ancient baking recipe. For a very long time, I was under the impression that Oleo was just a misspelled version of Oreo. Let’s just say that I’m happy I done my homework because, if I hadn’t, the outcomes may have been really undesirable.

Oleo is an abbreviation for oleomargarine, which stands for an alternative to butter. In spite of the peculiar seeming name, the item in question is really a pretty ordinary one that can be purchased at any supermarket.

I’m Angie, I’ve been baking for over 10 years. I will tell you all there is to know about Oleo in this post, including what it is, how it is different from butter, some intriguing history behind Oleo, and I will address some questions that are often asked about the product.

Let’s get into it!

“Oleomargarine”

The Latin term oleum, which means oil, and the Greek word margarite, which means pearl, are both included into the modern-day name oleomargarine. In the early years of its production in the United States, oleomargarine was often referred to as simply “Oleo.” In modern times, people all around the globe refer to it as margarine.

In order to simulate the flavor and consistency of butter, vegetable oil and water are the primary building blocks of the product Oleo. Additionally, coloring and seasoning are added to the mix.

Oleo History

Now, allow me to fill you in on the history of Oleo and how it came into being.

Hippolyte Mège-Mouriès

1869 was the year in question. Napoleon III had taken control of France, and a conflict with German powers commanded by Prussia was on the horizon. This conflict was imminent.

In an effort to lower the price of butter so that it can be more affordable to the general public and easy to supply the military during times of war, Emperor Napoleon III decided to hold a competition to find a cheaper and more accessible alternative to butter, and he offered a great prize to the person who came up with the best solution. The winner of the competition was awarded the prize.

The scientist Hippolyte Mège-Mouriès, who had previously spent years working with food, triumphed in the competition by developing oleomargarine by the use of a chemical technique known as hydrogenation. His creation was the winning entry.

During this procedure, hydrogen is added to oil that has been heated, which causes the liquid fat to solidify into a solid. Hippolyte was the one who came up with the term “oleomargarine,” was the one who patented the product, and the one who went home with a substantial sum of money.

The Oleomargarine Act

It didn’t take long for oleomargarine to become popular in France and the rest of Europe. When this new product and its manufacture were carried over to the United States, however, the attempt was not well accepted and was met with resistance.

This was due, in part, to the fact that the economy of the United States was in the process of transitioning from one based on agriculture to one based on industry. Farmers of dairy products and makers of butter were especially threatened by the entrance of Oleo, and they made a plea to Congress to control the product by imposing a prohibitive tax on it.

As a direct consequence of this, the Oleomargarine Act of 1886 was enacted. This law authorized chemists to test samples of butter for the presence of oleomargarine and imposed a fee of two cents for every pound of oleo that was used. This statute remained in effect until 1950, when it was finally repealed.

The “Pink” Oleo

The Oleomargarine Act was not the first piece of legislation passed in the United States that targeted Oleo. The state of Wisconsin in particular outlawed Oleo in its whole, but yellow Oleo in particular, on the grounds that they thought there should be no substitute for butter and that “yellow belonged to butter.”

People started seeing pink oleo being sold in grocery shops about the time that this rule, which hadn’t been removed until the 1960s, was being circumvented.

As a member of the millennial generation, I feel obligated to express that I support the idea of pink oleo making a return.

Oleo vs. Butter

Oleo’s composition is substantially different from that of butter, despite the fact that its texture and flavor are supposed to be quite similar to that of butter. Oleo is mostly composed of vegetable oils, while butter is naturally obtained from dairy products.

When made entirely from plants, oleo has a lower percentage of unhealthy saturated fats and is cholesterol-free. However, there is a significant amount of trans fat in it. Oleo by itself is colorless, while butter has a naturally occurring yellow hue to it. Yellow food coloring is occasionally added to Oleo so that it would have a more butter-like appearance.

According to Medical News Today, there are the following components in one tablespoon of unsalted butter that weighs 14.2 grams:

• 102 calories
• 11.5 g of fat
• 7.17 g of saturated fat
• 30.5 milligrams of cholesterol
• 0 g of carbohydrates
• 0 g of sugar

In addition, the following may be found in one tablespoon of unsalted stick margarine with a total weight of 14.2 grams:

• 102 calories
• 11.5 g of fat
• 2.16 g of saturated fat
• 0 g of cholesterol
• 0 g of carbohydrates
• 0 g of sugar

Light margarine or a spread that is similar to margarine has the following nutritional benefits per tablespoon:

• 50 calories
• 5.42 g of fat
• 0.67 g of saturated fat
• 0 g of trans fat
• 0 g of cholesterol
• 0.79 g of carbohydrates
• 0 g of sugar

FAQs

In this section, I will respond to some of the most often asked questions concerning Oleo.

Why was Oleo banned?

Because the livelihoods of dairy farmers were threatened by this new cheaper product, yellow oleomargarine was prohibited in Wisconsin and a few other states with strong dairy lobbies. Dairy farmers opposed butter being replaced or adulterated with any artificial alternatives, and they believed that yellow oleomargarine was a form of butter adulteration.

Can you still buy Oleo?

You may purchase Oleo. Simply said, the likelihood of it still being named Oleo is decreasing. Oleo is now commonly referred to as margarine, and you can locate it in any supermarket just next to the section where conventional butter is kept.

What is the best substitute for oleo?

Butter! Because Oleo was developed to serve as a substitute for butter, and because some people refer to it as “fake butter,” one would wonder how one might more effectively replace the fake stuff with the real thing.

What can I substitute for oleo?

There are many recipes that call for oleo (margarine), but you may use either butter or vegetable shortening in its place.

Is oleo and butter the same thing?

Oleo’s composition is substantially different from that of butter, despite the fact that its texture and flavor are supposed to be quite similar to that of butter. Oleo is mostly composed of vegetable oils, while butter is naturally obtained from dairy products. When made entirely from plants, oleo has a lower percentage of unhealthy saturated fats and is cholesterol-free.

Is margarine and oleo the same?

Oleo, more often known as margarine, is a replacement for butter that may be used in cooking. Oleo is devoid of cholesterol and has a very low amount of saturated fat due to its production from vegetable oil.

Which is better for you butter or oleo?

Butter and the majority of margarines are generally not as healthy of an option as olive, canola, and safflower oils are. In most of your cooking, you may use them in lieu of butter and margarine; however, you should be careful not to overdo it since the calories from the fat can build up quickly.

Final Thoughts

I really hope that my explanation about Oleo has helped clear some things up for you. Oleo is identical to the margarine that is used today in every way. We should be thankful that we live in a world where its use does not any longer result in penalties or upset anybody.

Have you ever come across the ingredient Oleo in an outdated recipe? What exactly was its purpose? I am quite curious to find out what the recipe has to say about it. Please feel free to post your favorite Oleo recipes in the comments section below.