Substituting olive oil for butter in baked goods allows a smaller quantity to be used; in most cases up to 25% less fat is used when baking with olive oil. Light olive oil is ideal for baked goods because of its subtle flavor. Many people do not associate olive oil with baking, but it is one of the best oils that can be used for this purpose. Olive oil has been a favorite of bread bakers for centuries, because it results in bread with excellent flavor and texture. In Mediterranean countries, olive oil is used not only in bread making, but in other types of baked goods as well, including sweet items. In the United States, olive oil is used less often for baking, except in bread making. Many consumers in the U.S. are worried about baked items having a strong olive taste, however when light olive oil is used, it is difficult to detect an olive flavor in baked goods. Light olive oil is perfect for baking cakes, sweetly flavored breads, or rolls.
Using olive oil instead of butter in baking allows some of the fat required for a recipe to be eliminated. About 25% less olive oil is required for most baked items. The use of olive oil instead of butter also eliminates much of the saturated fat and cholesterol contained in many dessert cakes and rolls, making them healthier and more nutritious. The natural antioxidants (such as vitamin E) in olive oil help to keep baked items fresher for a longer period compared to items baked with butter.
Use the chart below to convert the quantity of butter
called for in a recipe to the required quantity of olive oil.
Butter Olive Oil
1 teaspoon 3/4 teaspoon
2 teaspoons 1-1/2 teaspoons
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 and 2 tablespoons
2/3 cup 1/2 cup
3/4 cup 1/2 cup and 1 tablespoon
1 cup 3/4 cupCan you substitute olive oil for vegetable oil when baking?
If you use olive oil it will overpower the taste of your baked goods. Vegetable oil is neutral in flavor whereas olive oil is not and is usually strongly flavored. Don't use olive oil in baking unless you want it to taste of olives.
The taste will be a little different but not so much so to take away the goodness of the cookies, go for it!
sure i've done it many times
The taste would be too different. For example, if you were to take a piece of bread and dip into each oil, you can tase the difference. I wouldn't recommend substituting.
i think it would taste very different, a lot more bold taste than you would want in baked goods.
Olive oil has a rather strong flavor compared to the ';crisco'; type vegetable oils but it is still vegetable oil. It will work but you might not like the added flavor, especially in cakes and cookies.
Unless its a light olive oil, the flavor is way too strong for cookies, its usually better for meat and vegetables.
When I used it for baking biscuits they came out very hard instead of soft, and with an odd flavor. It was a fairly light olive oil.
I've never tried it for cookies.
I have used it before and it tastes fine to me... but you can try it yourself on a small batch to see if you want to use it in the future. If you're greasing the pan with it, it tastes better to use butter.