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November 9, 20070 found this helpful

Here's a tip to eliminate some "bad" fats and keep the buttery taste: In my scampi and many other recipes, I substitute the same amount of olive oil for half the butter. Fat is fat in some ways, but when you want to reduce or maintain a good cholesterol level (and keep those arteries from clogging!), olive oil is a tasty way. If you like the flavor of olive oil as we do, use extra-virgin. "Light" olive oil (provided the only ingredient is olive oil) is a good substitute that adds almost no flavor at all.

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