Olive oil
| Form
|
Liquid, extra virgin
|
| Role
|
Fat · cooking, dressings, some baking
|
| Storage
|
Cool pantry, dark bottle, 6–12 months
|
| Season
|
Year-round
|
| Allergens
|
none flagged
|
| Pantry staple
|
no
|
| Price
|
$11.99 / 750 ml
|
| Nutrition
|
| Per teaspoon
|
40 kcal
|
| Per tablespoon
|
119 kcal
|
| Per cup
|
1909 kcal · 216 g
|
| Per 100 g
|
884 kcal
|
| Approximate; enter values from a source you trust.
|
Description[edit]
A liquid fat cannot be creamed, so it swaps into baking only where butter is melted anyway (quick breads, brownies). Use about three-quarters the volume; oil is all fat where butter is a fifth water. Its flavor is welcome in a chicken pan and unwelcome in shortbread.
Find out more[edit]
Used in[edit]
Can stand in for[edit]
Butter
Substitutions[edit]
| Use instead |
When its job is |
How much |
Confidence |
What changes
|
| Butter
|
any
|
× 1.25
|
high
|
Butter is a fifth water, so use a quarter more. Lower smoke point: watch it in a hot pan.
|
| Butter
|
dressing
|
not applicable
|
|
|
