Using olive oil instead of butter is a great way to cut saturated fats out of your favorite treats and keep your cakes wonderfully moist and flavorful. Baking with extra virgin olive oil is easy and you use less than you would of butter. See our simple conversion chart below. We usually recommend using one of our milder extra virgin olive oil for baked goods.

BUTTER/MARGARINE OLIVE OIL
1 teaspoon 3/4 teaspoon
1 tablespoon 2 1/4 teaspoons
2 tablespoons 1 1/2 tablespoons
1/4 cup 3 tablespoons
1/3 cup 1/4 cup
1/2 cup 1/4 cup + 2 tablespoons
2/3 cup 1/2 cup
3/4 cup 1/2 cup + 1 tablespoon
1 cup 3/4 cup
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