Tag: Oleo

Historically, margarine—often called oleo—was a butter alternative with significant health concerns due to trans fats. Today, thanks to regulatory changes, modern, trans-fat-free oleo has a completely different nutritional profile, changing the answer to "is oleo good for you?".

Margarine, or oleo, has undergone significant transformations since its invention in 1869 as a cheaper substitute for butter, evolving from beef fat-based spreads to modern vegetable oil products. The healthiest oleo today is not a single product but depends on specific nutritional factors, emphasizing trans-fat-free options with beneficial unsaturated fats.

In 1869, French chemist Hippolyte Mège-Mouriès invented a butter substitute called 'oleomargarine,' initially using beef fat. This historical detail is key to understanding what's the difference between margarine and oleo, revealing they are not distinct products but rather names stemming from the same invention.

Originally, in 1869, oleomargarine was invented by a French chemist using beef tallow, skim milk, and chopped udders, not vegetables. Today, the question of what is oleo margarine made from has a different answer, reflecting a century of innovation and ingredient changes.