Baking with Olive Oil

By using olive oil instead of butter, you are eliminating the saturated fat of butter, and replacing it with “good” monounsaturated fats and some antioxidants. A light, mild tasting  olive oil is best for cakes or muffins made with fruits or vegetables, such as lemon, orange, apple, banana, and carrots. Chocolate cakes and brownies are excellent made with olive oil! Be sure to use quality dark chocolate for extra antioxidants. Cakes made with ground nuts are also delicious made with olive oil.

Tips When Using Olive Oil for Baking

  • You can substitute vegetable oil with olive oil in equal amounts.
  • If substituting butter, you can substitute with olive oil by using 3/4 of the amount. (For example, if the recipe requires 1 cup butter, use 3/4 cup olive oil.)
  • Use mild tasting olive oils for baking. Early harvest olive oils tend to have a more peppery taste as do certain olive varieties — you may want to avoid those when baking.
  • Never use old olive oil. Store olive oil in a cool, dark place. 

Stop by and taste the award winning olive oils made by two of our farmers market vendors — Marguerite Remde of Belle Farms, and Chris Banthien of Valencia Creek Farms. They are more than happy to answer questions and give you a taste of their olive oils.

RECIPES: Almost Flourless Chocolate Cake, Disappearing Brownies, Wedding Cookies, Chocolate Truffles with Orange Olive Oil, Olive Oil Truffles with Fleur de Sel, Rosemary Olive Oil Cake with Meyer Lemon Glaze

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