Use 1/4 cup of olive oil instead of 1/3 cup of butter when a recipe calls for oil instead of butter. Depending on the recipe, choose a light olive oil with a mild flavour to avoid an olive oil taste that is too strong. The strong taste of olive oil can also be toned down by baking.
Olive oil has less cholesterol and saturated fat than butter, so you can use it in place of butter when baking or sautéing. Olive oil won’t work as well in uncooked recipes, like frosting, because the flavour of the oil won’t go away and the oil’s liquid state won’t give the best results. To change the amount of butter in a recipe to olive oil:
3/4 cup of olive oil is equal to 1 cup of butter.
3/4 cup of butter is the same as 1/2 cup and 1 tablespoon of olive oil.
1/2 cup of olive oil is equal to 2/3 cup of butter.
1/4 cup and 2 tablespoons of olive oil is the same as 1/2 cup of butter.
1/4 cup of olive oil is equal to 1/3 cup of butter.
The same amount of olive oil is in 1/4 cup of butter.
2 1/4 teaspoons of olive oil are equal to 1 tablespoon of butter.