Olive Crazy: All About Olives and Olive Oil
Jun 142011

Fellow cooks (in my case I use this term loosely), this chart is a must have. It is a butter to olive oil conversion chart.

Over the years, I’ve used butter less and less, especially in baking, and I have found this conversion chart to be very useful. Like most folks who now use olive oil almost exclusively, I slowed down using butter when sauteing or grilling (watch the temperatures on the grill) but took a long time to come around to using olive oil in baking.

While olive oil works great as a healthy substitute for butter, you should select an oil that is milder in taste to start off with. I don’t want you to freak out and declare your olive-oil-in-place-of-butter experiment a disaster. I am more adventurous now and am trying greener extra virgin olive oils in my baking. I must admit though that I am not a sweets fan so the savory oils with the peppery finish suit me just fine.

There is an exception, if butter is called for in a sugary glaze to go over your baked goods, stick to butter. I must admit I tried this only once, but it was so disastrous I didn’t do it again. Butter still has a place in Olive Crazy’s kitchen

Here it is. Enjoy experimenting. Maybe you can even perfect an olive-oil-in-place-of-butter pastry to serve your friends when you hold an olive oil tasting.

Butter to Olive Oil Conversion Chart

Butter or Margarine Olive Oil
1 teaspoon 3/4 teaspoon
1 tablespoon 2 1/4 teaspoons
2 tablespoons 1 1/2 tablespoons
1/4 cup 3 tablespoons
1/3 cup 1/4 cup
1/2 cup 1/4 cup + 2 tablespoons
2/3 cup 1/2 cup
3/4 cup 1/2 cup + 1 tablespoon
1 cup 3/4 cup


May the sun shine through your branches.


 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>