Use 1/4 cup of olive oil in place of 1/3 cup of butter when replacing butter in a recipe. To avoid an overpowering olive oil flavour, select a light olive oil with a mild flavour depending on the recipe. Additionally, baking will aid in mellowing the robust flavour of olive oil.
Olive oil works well as a butter substitute in baking and frying since it has less cholesterol and saturated fat than butter. Olive oil won’t perform as well in uncooked recipes, like frosting, because the flavour won’t be diminished and the oil won’t provide the desired results in its liquid state. To change recipes’ amounts of butter to olive oil:
3/4 cup of olive oil is similar to 1 cup of butter.
Olive oil in the proportions of 1/2 cup and 1 tablespoon is equal to 3/4 cup of butter.
1/2 cup of olive oil is similar to 2/3 cup of butter.
Olive oil makes up 1/4 cup and 2 teaspoons of a cup of butter.
1/4 cup of olive oil is equal to 1/3 cup of butter.
3 tablespoons of olive oil are equivalent to 1/4 cup of butter.
2 1/4 teaspoons of olive oil are equivalent to 1 tablespoon of butter.
