How Much Olive Oil to Substitute for Butter
Works for baking, sauteing, and frying. Olive Oil brings a noticeably different flavor than Butter.
How much olive oil equals one cup of butter?
Use 3/4 cup olive oil per 1 cup butter.
Health notes
Compared with Butter, Olive Oil has: more calories (884 vs 717 per 100g in Butter), more fat (100g vs 81.1g per 100g in Butter), less saturated fat (13.8g vs 50.5g per 100g in Butter), and less protein (0g vs 0.9g per 100g in Butter).
Using olive oil as a butter substitute in baking
Use 3/4 cup olive oil per 1 cup butter. Cakes and quick breads stay moist but come out denser and paler.
Other cooking methods
- Sauteing
1:1 swap; higher smoke point than butter so it handles the pan well.
- Frying
1:1; crisps nicely with a fruitier finish than butter gives.
- Slow Cook
1:1; adds richness without the milk solids butter brings.
- Grilling
Brush on at 1:1 for vegetables and lean proteins.
- Raw Cold
1:1 in dressings, dips, and spreads.
Methods to avoid (2)
- Steaming
Not recommended: oil won't emulsify or carry in steam.
- Drinks
Not recommended: oil separates and feels greasy in drinks.
FAQ
- How much olive oil equals one cup of butter?
Use 3/4 cup olive oil per 1 cup butter.
- Can I substitute olive oil for Butter in baking?
Yes. Use 3/4 cup olive oil per 1 cup butter. Cakes and quick breads stay moist but come out denser and paler. Not recommended: oil won't emulsify or carry in steam.
- How much olive oil to use as a butter substitute?
Milder, fruitier flavor with a peppery edge instead of buttery richness; add a pinch of salt to compensate.
- How does the flavor change when substituting Olive Oil for Butter?
Olive oil brings a noticeably different flavor than butter.
- How does texture change when substituting Olive Oil for Butter?
Olive oil denser, moister crumb with less rise, flatter tops, and lighter browning.
- What else should I know about substituting Olive Oil for Butter?
For cakes, quick breads, sauteing, and frying. Expect a moister, denser crumb with less browning and no buttery aroma. Skip cookies, laminated dough, and frosting where creaming or flakiness matters. Olive oil won't cream with sugar, so batters turn out flatter. Add a pinch of salt to bring back some richness.
- What still works when substituting Olive Oil for Butter?
Olive oil still works as a fat, flavor carrier, and texture.
- What won't work when substituting Olive Oil for Butter?
Olive oil won't work as a emulsifier.
- How well does Olive Oil match Butter?
Olive oil is okay on structure, good on heat, and stretch on flavor.
- How does nutrition compare per 100g when substituting Olive Oil for Butter?
Olive oil is slightly higher in calories and fat, and has about x4 fewer sat. fat. Olive oil has no protein, while butter has some.
- How do the flavor notes shift when substituting Olive Oil for Butter?
The flavor shifts toward less sweet, more acidic, more bitter, and more pungent notes.