In Europe, both butter and olive oil are commonly used in cooking, but the prevalence of each varies depending on the region and culinary traditions. Here's a general overview of their usage:
Butter: In many Western European countries, such as France, Germany, Belgium, the Netherlands, and the United Kingdom, butter is a traditional and widely used cooking fat. It is commonly used in baking, sautéing, and pan-frying. Butter is also a key ingredient in many classic European dishes, such as croissants, beurre blanc sauce, and various pastries.
Olive oil: Olive oil is a staple in Mediterranean cuisine, and it is commonly used in Southern European countries, such as Spain, Italy, Greece, and Portugal. In these regions, olive oil is often used for sautéing vegetables, dressing salads, and drizzling over various dishes. Olive oil is also an essential ingredient in Mediterranean dishes like pasta aglio e olio, Greek salads, and Spanish gazpacho.
In some countries, both butter and olive oil are used, and the choice often depends on the specific recipe, personal preference, and regional culinary traditions. For instance, in many European kitchens, butter might be favored in baking, while olive oil is preferred for savory dishes.
It's worth noting that Europe is culturally diverse, and each country and region may have its own unique cooking styles and ingredient preferences. As such, there can be variations in the use of butter and olive oil based on local customs and historical practices.