Butter is pretty much a staple in baked goods, but if you’re looking to add healthier fats to your diet, olive oil is a great swap. Not only does olive oil add healthy fats to baked goods, but it also gives them a unique flavor. But not all baked goods work with olive oil. So when can you replace butter with olive oil when baking?
For recipes that use melted butter, you can almost always swap olive oil in. Baked goods with olive oil tend to be moister and denser than those where better was used. You shouldn’t use olive oil instead of butter in recipes that call for room temperate butter because these recipes usually cream room temperature butter with sugar resulting in an airy cake.
When making the swap, use high-quality-extra-virgin olive oil. In general, mild and buttery olive oils with lower bitterness and fruity notes work best in baked goods. But before baking with the oil, taste it to see if you like the flavor. Each brand and type of olive oil has a unique flavor, which means you may have to sample a bunch before coming across one you like.
When replacing the butter with olive oil, use three parts olive oil to four parts butter. In other words, for recipes that call for four tablespoons of butter, use three tablespoons of olive oil.
