Sometimes baking swaps are complicated. But most bakers agree that if there are easy ways to include healthier ingredients into our desserts and sweet treats, then it's worth substituting, especially when taste, texture and appearance are not compromised in any way. (For a few great options click on RECIPES in the navigation bar, then scroll down the list on the right, then click on DESSERT.) 

Substituting butter or vegetable oil in your recipe with healthy *fresh extra virgin olive oil is a game changer in almost all baking. The only exception is one where room temperature butter is required to be "creamed" with sugar or eggs to give a light and airy finish. For most traditional cakes, cookies, squares and all kinds of crusts for sweet and savoury pies and tarts, extra virgin olive oil is better than butter. Easier to measure and mix. Makes for a moister texture that lasts for days longer than baked goods prepared with butter. And gives you peace of mind knowing that you're baking without animal or processed fats.

Arbequina, a delicately mild extra virgin olive oil variety is a go-to for bakers.

 Flavoured oils, like Blood Orange and Persian Lime are perfect ways to add zest or replace an extract since the oil ensures the citrusy or fruity flavours are distributed evenly throughout the batter. And if you claim to miss the buttery taste in your chocolate chip cookie? Make your substitution with our Butter infused olive oil. You can also add a savoury punch to batters and pastries with our herb oils like Rosemary or Cilantro.

 A side reason to switch is that greasing a baking pan with olive oil instead of processed cooking spray avoids the additives that minimize clogging of the spray top. Drizzle a bit of oil on a paper towel or some plastic wrap, then wipe on all flat surfaces and into the corners and you're good to go. Sprinkling a thin layer of flour is always optional.


Tips For Substituting Olive Oil

The general rule is to add a less olive oil than butter. If you're substituting for a vegetable oil, then you can add the same amount as listed in your recipe.

For replacing butter, add three parts olive oil to four parts butter. Basically, for every 1/4 cup of butter, add 3 tablespoons of olive oil. 


Butter Extra Virgin Olive Oil
1 tablespoon 2-1/4 teaspoons
1/4 cup 3 tablespoons
1/3 cup 1/4 cup
1 stick 1/4 cup + 2 tablespoons
2/3 cup 1/2 cup
3/4 cup 1/2 cup + 1 tablespoon
1 cup 3/4 cup