When substituting oil for butter in a recipe, use 1/4 cup of olive oil in place of 1/3 cup of butter. Depending on the recipe, choose a mild-flavored light olive oil to prevent an overwhelming olive oil taste. Baking will also help to reduce the strong flavor of olive oil.
Olive oil features less cholesterol and saturated fat than butter, and it works well as a substitution for butter in baking and sauteing. Olive oil will not work as well in uncooked recipes, such as for frosting, as the olive oil flavor will not be reduced, and the liquid state of the oil will not produce desirable of results. To convert the amount of butter to olive oil in recipes:
- 1 cup of butter is equivalent to 3/4 cup of olive oil.
- 3/4 cup of butter is equivalent to 1/2 cup and 1 tablespoon of olive oil.
- 2/3 cup of butter is equivalent to 1/2 cup of olive oil.
- 1/2 cup of butter is equivalent to 1/4 cup and 2 tablespoons of olive oil.
- 1/3 cup of butter is equivalent to 1/4 cup of olive oil.
- 1/4 cup of butter is equivalent to 3 tablespoons of olive oil.
- 1 tablespoon of butter is equivalent to 2 1/4 teaspoons of olive oil.
