If you’ve spent any time in Pennsylvania Dutch country, you know one thing for certain: butter is a food group. It’s slathered on everything—from warm, homemade bread to sizzling scrapple. We Pennsylvanians don’t just cook with butter; we respect it. We honor it. We buy it in bulk and keep an extra stick on the counter at all times, just in case.
But here’s the thing—we’ve seen the light. And that light is shimmering golden in a bottle of infused olive oil. Butter, we love you, but we’ve found something that can do more. (Gasp! We said it.)
At Garden Infuzions, we’ve learned that flavor doesn’t have to be a one-note song. Butter is delicious, but infused olive oils can bring an entire symphony of flavors to your cooking, all while being lighter, healthier, and let’s be honest—way more fun. Let’s take a little kitchen adventure and show you why we’re ditching the butter for something even better.
The Flavor Revolution: Infused Olive Oils to the Rescue
You might be wondering—“What can possibly replace butter?” Well, friend, let us introduce you to some flavor-packed heroes from our Garden Infuzions lineup that will have you rethinking your old ways faster than a Lancaster County auctioneer rattling off bids.
Idaho Potato Blend: Goodbye Butter, Hello Boldness!
We love a good butter-drenched baked potato as much as the next Pennsylvanian, but what if we told you that you could get more flavor with less effort? Our Idaho Potato Blend is infused with garlic, chives, and a little magic (okay, just seasoning, but still), making it the perfect drizzle for roasted potatoes, hash browns, and even mashed potatoes. Trust us—once you swap out that butter for this golden elixir, you’ll never go back.
Try This: Toss cubed potatoes with Idaho Potato Blend, salt, and pepper, then roast until crispy. No butter needed—just straight-up, mind-blowing flavor.
Mexican Street Corn Blend: A Butter-Free Fiesta
Listen, we know butter is usually a key player in making street corn irresistible, but what if the flavor was already built in? Our Mexican Street Corn Blend is packed with chili, lime, and cumin—giving you all the flavor you need without melting a single stick of butter. Drizzle it over grilled corn, mix it into elote dip, or toss it with roasted veggies for a zesty kick that butter simply can’t compete with.
Try This: Brush it onto fresh corn on the cob, sprinkle with cotija cheese, and boom—you just leveled up without butter even entering the chat.
All-Purpose Blend: The Everything Solution
If butter is the Swiss Army knife of Pennsylvania Dutch kitchens, then our All-Purpose Blend is the high-tech, multi-tool upgrade. It’s the one bottle you need for nearly everything. Drizzle it over vegetables before roasting, toss it with pasta, or use it as a bread dip that will make you forget butter even exists. (Sorry, Amish roll butter.)
Try This: Swap out butter for All-Purpose Blend when making scrambled eggs. The result? Rich, flavorful eggs with zero greasy residue.
Butter? We Hardly Knew Ye.
Okay, okay, we’re not saying to never use butter again. We’re just saying… maybe give it a break every now and then. Cooking with infused olive oils means more flavor, less fat, and a whole lot of fun. Plus, they bring something butter never could—a depth of taste that transforms even the simplest dishes into something spectacular.
So go ahead, Pennsylvanians—take a step outside the butter box and grab a bottle of Garden Infuzions olive oil. Your taste buds (and your arteries) will thank you!
What’s the first butter-heavy dish you’re going to transform with infused olive oil? Let us know in the comments!