{"id":220,"date":"2026-09-10T13:24:27","date_gmt":"2026-09-10T13:24:27","guid":{"rendered":"https:\/\/olivefather.com\/?p=220"},"modified":"2026-09-10T13:24:27","modified_gmt":"2026-09-10T13:24:27","slug":"olive-oil-for-baking","status":"publish","type":"post","link":"https:\/\/olivefather.com\/?p=220","title":{"rendered":"Olive Oil for Baking: How to Swap It for Butter, What Changes, and Which Oil to Use"},"content":{"rendered":"
\"Olive<\/figure>\n

Ask an American baker about olive oil and you will usually get one of two reactions: either it is a health substitution to be tolerated, or it is the secret behind that one restaurant cake everybody orders. Ask a baker in Liguria or Calabria and you get a shrug. In the olive-growing south of Italy, butter was a luxury from somewhere else; oil was what you had, and a whole tradition of cakes, breads, biscuits and pastries grew up around it. This is a practical guide to baking with olive oil \u2014 the conversion, the chemistry, the recipes it suits, and an honest word about which oil to reach for.<\/p>\n

The Conversion: Butter to Olive Oil<\/h2>\n

Butter is roughly 80 percent fat and 16 to 18 percent water. Olive oil is 100 percent fat. So a straight one-to-one swap gives you too much fat and too little moisture. The working rule most Italian bakers use is three parts oil for every four parts butter<\/strong>: for 100 g of butter, use 75 g (about 80 ml) of olive oil. In American measures, one cup of butter becomes three-quarters of a cup of oil. If the recipe has no other liquid, add a tablespoon or two of milk or water to make up for the moisture butter would have carried.<\/p>\n

A quick reference<\/h3>\n