You don’t have to make the hard decision to choose between olive oil and butter because in most cases you can use them interchangeably. The most important thing to remember if you do this is that the amount of olive oil you use will be less than the amount of butter – they cannot be substituted on a 1:1 ratio.
According California Olive Ranch, you want to use 3/4 of the olive oil instead of the recommended amount of butter. If you want a detailed conversion chart breaking down quantities by teaspoons and cup measurements, visit The olive tap website.
Besides this all-important measurement adjustment, the only exception to using olive oil for butter is usually relegated to room temperature butter. The Washington Post claims that olive oil should only be used as a replacement in recipes calling for melted butter. King Arthur Flour Bakery Company notes the importance of butter and sugar creaming in baked goods: the sugar is whipped at high speed to create air pockets in the butter, creating a perfectly elastic texture in any cookie, cake or muffin that you try. You cannot mimic this particular process with liquid olive oil. Still, the amber-colored liquid proves to be an excellent butter substitute in most cases. Although olive oil consumption has been shown to be beneficial based on a study 2018there are additional swaps you might want to consider the next time you want to try a different fat substitute.