How Much Butter to Substitute for Olive Oil
Works for baking, sauteing, and frying. Butter brings a noticeably different flavor than Olive Oil.
How much butter equals one cup of olive oil - butter's water content and emulsifying power create richer, more tender crumb?
Use 1 1/4 cups butter per cup olive oil - butter's water content and emulsifying power create richer, more tender crumb.
Health notes
Compared with Olive Oil, Butter has: less calories (717 vs 884 per 100g in Olive Oil), less fat (81.1g vs 100g per 100g in Olive Oil), more saturated fat (50.5g vs 13.8g per 100g in Olive Oil), and more protein (0.9g vs 0g per 100g in Olive Oil).
Using butter as an olive oil substitute in baking
1 1/4 cups per cup oil. Butter creams with sugar for lift and browns for depth. Expect richer, more tender crumb.
Other cooking methods
- Sauteing
1:1; lower smoke point (177C) so watch heat. Foams and browns; adds nutty depth.
- Frying
1:1; lower smoke point than olive oil. Monitor temperature. Crisps well but browns quickly.
- Slow Cook
1:1; emulsifies into sauces and enriches braises. Develops deep flavor over time.
- Grilling
1:1; brush on lean proteins. Lower smoke point so apply near end of cooking.
- Raw Cold
1:1 in dressings and finishing. Softens at room temperature; whisk into warm vinaigrettes.
Methods to avoid (2)
- Steaming
Not recommended: butter won't emulsify in steam.
- Drinks
Not recommended: butter won't dissolve smoothly in cold drinks.
FAQ
- How much butter equals one cup of olive oil - butter's water content and emulsifying power create richer, more tender crumb?
Use 1 1/4 cups butter per cup olive oil - butter's water content and emulsifying power create richer, more tender crumb.
- Can I substitute butter for Olive Oil in baking?
Yes. 1 1/4 cups per cup oil. Butter creams with sugar for lift and browns for depth. Expect richer, more tender crumb. Not recommended: butter won't emulsify in steam.
- How much butter to use as an olive oil substitute?
Butter adds rich, creamy, slightly sweet dairy flavor. No adjustment needed - use unsalted to control salt.
- How does the flavor change when substituting Butter for Olive Oil?
Butter brings a noticeably different flavor than olive oil.
- How does texture change when substituting Butter for Olive Oil?
Butter richer, more tender crumb in baked goods. Foams and browns when heated, developing nutty solids. Emulsifies into sauces. Solid at cool room temperature.
- What else should I know about substituting Butter for Olive Oil?
For baking. For sauteing, frying, and slow cooking, use 1:1. Expect deeper browning, nutty flavor, and richer mouthfeel. Skip steaming and cold drinks. Butter's lower smoke point requires careful heat management.
- What still works when substituting Butter for Olive Oil?
Butter still works as a fat, emulsifier, flavor carrier, and tenderizer.
- How well does Butter match Olive Oil?
Butter is strong on structure, good on heat, and stretch on flavor.
- How does nutrition compare per 100g when substituting Butter for Olive Oil?
Butter is slightly lower in calories and fat, and has about x4 more sat. fat. Butter has protein, while olive oil has none.
- How do the flavor notes shift when substituting Butter for Olive Oil?
The flavor shifts toward more sweet and more umami notes.