You can bake with quality Extra Virgin Olive Oil (EVOO) because it adds a wonderful flavour to cakes and bread. Moreover, baking with olive oil, instead of butter – is a good way to cut saturated fats. And most importantly, olive oil is loaded with monounsaturated fats, which are also called “healthy fats” and promotes “good cholesterol”.
So what’s not to love if you can substitute olive oil with butter, or in other words substitute saturated fats with healthy monounsaturated fats?
To help you with your baking, we’ve put together a Q&A.
How can I substitute olive oil in a baking recipe that requires butter?
Olive oil can replace butter and margarine in almost all baked goods.
Use a 3:4 ratio (3 parts olive oil is equal to 4 parts butter)
In simpler words: If a baking recipe calls for a stick of butter (8 tablespoons), for example, use 6 tablespoons of olive oil.
Are there times when I should avoid using EVOO in a baking recipe that requires butter?
The only time when olive oil is not an acceptable substitute is in recipes that require a lot of creaming of the butter and sugar (super light and fluffy cakes), or when the fat needs to stay solid, as in a frosting.
Can I substitute EVOO in a baking recipe that requires a different oil, like any vegetable or canola oil?
EVOO tastes better than any “neutral tasting oils” like vegetable and canola oil. Any dessert that is being baked with a vegetable oil is definitely worth trying.
Our home bakers have found substitutes with EVOO for other oils on a one-for-one basis. If a recipe requires half a cup of vegetable oil, use the same amount of EVOO. Our home bakers have experienced it with pistachio, carrot and chocolate cake.
Can I use any type of olive oil in baking?
No, if you want to improve your baking experience.
“Only use an olive oil that you enjoy eating on salads, as a bread dip etc. As one of our home cooks said, “Why cook with an olive oil which you can not drink raw?”