Whether you’re out of butter or simply looking for a healthier option, baking with olive oil is a smart and easy swap. It adds moisture, a soft texture, and even enhances the flavor of many baked goods — all without the saturated fat found in traditional butter.

At The Olive Leaf, we’re often asked how to use olive oil in baking. The good news is, it’s not just possible — it’s delicious. In this post, we’ll walk you through why and how to bake with olive oil, how to convert recipes, and which types of olive oil work best for different treats.

Why Use Olive Oil in Baking?

Olive oil isn’t just a heart-healthy alternative to butter — it also brings a few surprising benefits to your baked goods:

• Moisture: Olive oil keeps cakes and breads soft and tender.
• Flavor: Depending on the variety, olive oil can add a subtle fruity or nutty note that complements sweet ingredients.
• Shelf life: Baked goods made with olive oil tend to stay fresher longer.

Plus, it’s dairy-free, which makes it a great option for those who are lactose intolerant or avoiding animal products.

How to Substitute Olive Oil for Butter

The general rule of thumb is:

Use ¾ the amount of olive oil in place of butter.

So if a recipe calls for 1 cup of butter, you would use ¾ cup of olive oil.

This works best in recipes where the butter is melted or creamed, such as:

• Muffins
• Quick breads
• Cakes
• Brownies
• Some cookies

If the recipe calls for cold, solid butter (like in pie crusts or flaky biscuits), stick with butter or another solid fat, since the texture depends on how the fat behaves when baked.

Best Olive Oils for Baking

When baking with olive oil, the flavor of the oil matters. You’ll want something mild, smooth, and not too peppery — especially in sweet recipes.

Great options include:

• Mild Extra Virgin Olive Oil: A buttery, neutral taste that won’t overpower your baked goods.
• Lemon Olive Oil: Great for lemon cakes, scones, or blueberry muffins.
• Blood Orange Olive Oil: Excellent in brownies, chocolate cakes, or citrus-based desserts.

We don’t recommend robust or spicy oils in baking unless you’re making something savory like focaccia or herb bread.

3 Easy Recipes to Try

1. Olive Oil Chocolate Cake

Rich, moist, and dairy-free.

Ingredients:

• 1½ cups flour
• 1 cup sugar
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ½ cup olive oil
• 1 tbsp vinegar
• 1 tsp vanilla

Directions:

Whisk dry ingredients, add wet, mix until smooth. Bake at 350°F for 30–35 minutes.

2. Lemon Olive Oil Muffins

Ingredients:

• 2 cups flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup Lemon Olive Oil
• 2 eggs
• ¾ cup plain yogurt
• 1 tbsp lemon zest

Directions:

Mix dry and wet ingredients separately, then combine. Bake at 375°F for 18–20 minutes.

3. Olive Oil Banana Bread

Ingredients:

• 3 ripe bananas
• ½ cup olive oil
• 2 eggs
• 1 tsp vanilla
• 1½ cups flour
• ¾ cup sugar
• 1 tsp baking soda
• ½ tsp salt

Directions:

Mash bananas and mix with wet ingredients. Stir in dry ingredients. Bake at 350°F for 50–55 minutes.

Final Tips for Baking with Olive Oil

• Don’t overmix the batter. Olive oil keeps things moist, so you don’t need to overwork the dough.
• Store leftovers in an airtight container. Baked goods made with olive oil often stay soft and fresh longer than butter-based versions.
• Use fresh, high-quality oil for the best results — old or bitter oil will affect the flavor.

Shop Baking-Friendly Olive Oils at The Olive Leaf

From mild everyday oils to bright citrus-infused favorites, we carry a variety of olive oils that are perfect for baking. Stop by our tasting bar to try a few or shop online to find your new go-to bottle.