Baking with Olive Oil & Substituting Butter for Olive Oil

When I bake, I like to use olive oil with flavors such as Blood Orange EVOO or Butter EVOO. It's great in brownies, bread, and chocolate chip cookies!

The use of olive oil as an alternative for other cooking oils, such as corn oil, soybean oil, and others, is possible. It can also be used to line cake and bread pans. It’s perfect for savory breads as well as an assortment of different sweets. Again, it comes down to knowing that a cookie baked with olive oil will not be the same as a cookie baked with butter.

In most recipes, olive oil can be substituted for butter at a 3:4 ratio by volume. For example, if the recipe calls for 1 cup of butter, you can replace it with 3/4 cup of olive oil.

Since olive oil is a liquid, it’s not a suitable butter replacement in recipes that need the fat to remain solid or that need plenty of creaming, for instance, frosting and angel food cake.

Olive oil’s robust flavor works nicely in recipes that have a fruity, nutty, or savory quality, like pumpkin bread or muffins.

See the chart below for easy conversion-