Can olive oil be a substitute for vegetable oil?

In this short article, we will provide an answer to the question “can olive oil be a substitute for vegetable oil?” and its uses in baking as a substitute.

Can olive oil be a substitute for vegetable oil?

Yes, wherever possible, premium extra virgin olive oil should be used in place of vegetable or canola oil when a recipe calls for it. The use of olive oil as a replacement for vegetable oil in any recipe that calls for it is highly recommended. In these recipes, the replacement would be one-to-one in terms of volume. To put it another way, if a recipe calls for 1 cup vegetable oil, substitute 1 cup extra virgin olive oil for the vegetable oil in the recipe.

Baking with Olive Oil

It is OK to use a 1:1 ratio of olive oil to vegetable oil while baking (or any other cooking oil). Because of the distinct flavor of olive oil, it may have an impact on the flavor of baked products. If one of the oils gets low, half of the olive oil may be replaced with vegetable or canola oil. Alternatively, if you want to err on the side of caution when it comes to cooking fats, you may use avocado oil for butter in your baking.


It is possible to include gourmet olive oil into baking recipes when utilizing high-quality extra virgin olive oils such as those supplied by Oliviers&Co. Preparing food using inferior olive oil is like sipping an unattractive bottle of wine. Cooks are well aware that low-quality oils may give an overpowering flavor to baked goods, which can significantly change the flavor of the baked goods.

To observe how your visitors respond when they taste the delicious, delicate flavor that only gourmet olive oil can offer, try experimenting with extra virgin olive oils in your meals and watching their reactions.

What is it about olive oil that makes it superior to other fats?

The main reason for using it is for the health benefits. According to the American Heart Association, the majority of the fat in olive oil is monounsaturated, which is beneficial to your health when used instead of saturated or trans fats in cooking and cooking products. It’s important to remember the significance of moderation: It is not enough to just substitute olive oil for butter in a delicious dessert to turn it into a nutritious dinner.

If you’re baking sweet treats, olive oil isn’t always the best choice.

Rather than substituting olive oil for butter in a recipe where the first step is to mix butter and sugar (as is often the case for cakes and cookies), use the butter that is stated in the recipe.

This is the most effective vegetable oil substitute in baked goods.

Vegetable oil adds moisture, richness, and softness to baked goods such as quick bread and cakes, among other things. You may replace equal parts safflower or canola oil for the vegetable oil without noticing any difference in the flavor of the finished product. However, baked products do not need the use of high smoke-point fats; thus, feel free to experiment with a more flavorful oil such as olive or coconut to get the desired result. They may alter the flavor of your food, but if you like them, this may be a positive factor for you. If you want to use melted butter instead of vegetable oil in your baked goods, brown the butter beforehand to give the product an extra flavor boost!

For those of you who are attempting to cut down on your calorie and fat consumption, here’s another great vegetable oil substitute: In baked goods, unsweetened applesauce may be substituted for up to half of the vegetable oil, depending on the recipe. Applesauce provides moisture without increasing fat content, resulting in a substantial decrease in calorie content.

When it comes to dressings, vinaigrettes, and mayonnaise, the best vegetable oil substitute is avocado oil.

Producing homemade dressings and mayonnaise using vegetable oil is particularly easy because of its mild flavor. Since these recipes often do not need heat, virtually any kind of oil may be used in their preparation. Extra-virgin olive oil, pistachio, walnut, and sesame oils, among other costly and delicious oils, should be used in conjunction with more neutral oils such as canola or safflower to balance the assertiveness of the more expensive and savory oils.


In this short article, we provided an answer to the question “can olive oil be a substitute for vegetable oil?” and its uses in baking as a substitute.


Hello, I am Medhavi Singh. I am a PhD Scholar in the field of Food Science and Nutrition. I'm a skilled professional in Nutrition and Food technology. I love baking and writing food blogs, and in future, I want to become a Food Scientist.