Did you know that Extra Virgin Olive Oil can be used in place of butter in many of your favourite recipes? It’s a simple swap that works beautifully in both cooking and baking, adding natural moisture, richness and depth of flavour.
Extra Virgin Olive Oil is especially great in baked goods like cakes, muffins, brownies and slices, where it helps create a soft, tender crumb without feeling heavy. In everyday cooking, it’s ideal for sautéing, roasting vegetables, pan-frying and finishing dishes with a drizzle of flavour.
This substitution is also a great option if you’re cooking dairy-free, experimenting with lighter bakes, or simply looking to make the most of what’s already in your pantry. The key is choosing a mild to medium Extra Virgin Olive Oil so the flavour complements your recipe rather than overpowering it.
Butter to Extra Virgin Olive Oil Conversion Guide
When swapping butter for Extra Virgin Olive Oil, use the guide below. Olive oil is more concentrated than butter, so you’ll need a little less:
- 1 Tbsp butter = 2¼ tsp Extra Virgin Olive Oil
- ¼ cup butter = 3 Tbsp Extra Virgin Olive Oil
- ½ cup butter = ⅜ cup (6 Tbsp) Extra Virgin Olive Oil
- 1 cup butter = ¾ cup Extra Virgin Olive Oil
A Little Tip from the Kitchen
If your recipe calls for melted butter, olive oil is a perfect substitute. For recipes using softened butter, olive oil works best in bakes that don’t rely on creaming for structure, such as loaf cakes, slices and quick breads.
Once you start cooking and baking with Extra Virgin Olive Oil, you may find it becomes a pantry staple you reach for more often than butter.
