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Butter or Margarine to Olive Oil Conversion for Baking

There are many recipes that call for butter and or margarine. But what if you don't have any or you want to use olive oil instead? Here is a simple conversion used by pastry chefs and bakers and can be used just as well at home. FYI...the amounts for olive oil are the same for any oil!

I would advise caution on making traditional baked goods if using Extra Virgin Olive Oil because of its sometimes aromatic, fruity and sometimes sligntly bitter taste. Pure olive oil (as it's called) in the heirarcy of olive oil standards world wide, it means it is of a very good quality. It may be a blend, of both cold-pressed and processed olive oils. Go with good brands like Colavita Delicate and Mild, Pompeian Classic or La EspaƱola Pure Olive Oil.

If your recipe calls for butter or margarine and you want to use olive oil, or any oil, substitution amounts are below.

Butter/Margarine  (to)  Olive Oil
1 teaspoon 3/4 teaspoon
1 tablespoon 2 1/4 teaspoons
2 tablespoons 1 1/2 tablespoons
1/4 cup 3 tablespoons
1/3 cup 1/4 cup
1/2 cup 1/4 cup + 2 tablespoons
2/3 cup 1/2 cup
3/4 cup 1/2 cup + 1 tablespoon
1 cup 3/4 cup

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