Baking with EVOO
Substituting butter or vegetable oil with fresh extra virgin olive oil is a game changer in almost all baking. Easier to measure, makes for a moister texture that lasts days longer — and gives you peace of mind knowing you're baking without animal or processed fats.
For traditional cakes, cookies, squares, and all kinds of crusts for sweet and savoury pies and tarts, extra virgin olive oil is better than butter. The only exception is a recipe where room temperature butter must be "creamed" with sugar or eggs to give a light and airy finish. For everything else, EVOO is in.
Choosing your oil: Arbequina, a delicately mild extra virgin olive oil, is a go-to for bakers. Flavoured oils like Blood Orange and Persian Lime are perfect ways to add zest or replace an extract — the oil distributes citrusy or fruity flavours evenly throughout the batter. Miss the buttery taste in your chocolate chip cookie? Substitute with our Butter infused olive oil. Add a savoury punch to batters and pastries with herb oils like Rosemary or Cilantro.
Greasing your pan: Swap processed cooking spray for a drizzle of olive oil on a paper towel — wipe onto all surfaces and into the corners. A thin layer of flour is always optional.
The substitution rule: Use slightly less olive oil than butter. If replacing vegetable oil, use the same amount called for. For butter, use three parts olive oil to four parts butter.
| Butter | Extra Virgin Olive Oil |
|---|---|
| 1 tablespoon | 2¼ teaspoons |
| ¼ cup | 3 tablespoons |
| ⅓ cup | ¼ cup |
| 1 stick (½ cup) | ¼ cup + 2 tablespoons |
| ⅔ cup | ½ cup |
| ¾ cup | ½ cup + 1 tablespoon |
| 1 cup | ¾ cup |