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Substitutes for Olive Oil

Common substitutes for olive oil are Canola Oil, Vegetable Oil, and Cashew Nut, with ratios below.

FatFlavor CarrierTexture

Substitutes (9)

  • Canola Oil

    Good fit

    1:1

    BakingSauteingFryingGrillingRaw ColdDrinks

  • Vegetable Oil

    Good fit

    1:1

    BakingSauteingFryingSlow CookGrillingRaw Cold

  • Cashew Nut

    Okay with tweaks

    3/4:1

    BakingSauteingFryingSlow CookRaw ColdDrinks

  • Eggs

    Okay with tweaks

    1 egg per 1/4 cup olive oil

    BakingSauteingSlow CookSteamingRaw ColdDrinks

  • Butter

    Okay with tweaks

    1 1/4:1

    BakingSauteingFryingSlow CookGrillingRaw Cold

  • Sesame Oil

    Okay with tweaks

    1/2 to 2/3

    SauteingFryingRaw ColdBakingSlow Cook

  • Coconut Oil

    Okay with tweaks

    1:1

    BakingSauteingFryingRaw ColdDrinks

  • Coconut Milk

    Stretch swap

    1/2:1

    SauteingSlow CookSteamingRaw ColdDrinks

  • Tahini

    Stretch swap

    1/2:1

    BakingSauteingRaw ColdDrinks

FAQ

What else is Olive Oil known as?

Olive Oil is known as oil, virgin oil, cooking oil, olive, and evoo.

What does Olive Oil taste like?

Olive Oil is strong on fat richness, light on bitterness, light on pungency, light on acidity, and light on umami.

What is the texture like as liquid?
  • Smooth, viscous liquid that coats the tongue.
  • Ranges from buttery to peppery depending on quality, with a lingering slight bitterness.
What is the texture like with heat?
  • Stays liquid at heat, thinning slightly.
  • Loses some fresh aroma with prolonged heat but keeps a rich, silky mouthfeel.
How is Olive Oil used in recipes?

Olive Oil is use raw for dressings, dips, and finishing dishes where its flavor stays front and center. Also good for everyday sauteing and roasting. Store in a cool, dark spot; heat and light make it go off faster. Pairs well with garlic, lemon, tomatoes, and crusty bread.

Does water content matter?

Olive Oil has low water content. Doesn't add much moisture; batters may need liquid elsewhere.

Does Olive Oil help emulsify sauces?

Yes. Olive Oil helps oil and water stay mixed in dressings and dips.

What is the smoke point of Olive Oil?

Olive Oil starts smoking around 210°C, which is useful for frying.

Cooking methods

Works well

  • Baking

    Adds moisture and a soft fruity note in cakes and quick breads. Swap for butter in some recipes but expect a denser, less flaky crumb.

  • Sauteing

    Great everyday cooking fat. Handles moderate heat well and coats vegetables and aromatics evenly for good browning.

  • Frying

    Works for shallow frying but its smoke point is lower than refined oils, so it can smoke before food crisps fully.

  • Slow Cook

    Adds richness and body to braises and stews. Stir in near the end to keep its flavor from fading.

  • Grilling

    Good for brushing on vegetables, meat, and bread before grilling. Adds char resistance and a light fruity note.

  • Raw Cold

    Shines raw. Drizzle over salads, bread, or finished dishes for its fullest flavor and aroma.

  • Drinks

    Occasionally used in savory cocktails or oil-washed spirits for a rounder, fatty mouthfeel.

Methods to avoid (1)
  • Steaming

    Not used for steaming. There's no fat-cooking interaction, so it just sits on the surface without doing much.