Can't wait to try more baking with extra virgin olive oil, especially Lucero's Chocolate Olive Oil. I've done it before when a recipe has called for vegetable oil, but never substituted it for butter.
In the mean time, here's a handy dandy conversion chart, plus read the original article and get more Lucero olive oil recipes here: How to Bake with Olive Oil
Tip: Try the Emsa Perfect Beaker (large amounts) or OXO Mini Beaker Measuring Set (small amounts) to measure liquid ingredients. It's so much easier to use and more accurate, like a measuring scale for dry ingredients. No more overfilled little spoons!
Olive Oil to Butter Conversion Measurements
In the mean time, here's a handy dandy conversion chart, plus read the original article and get more Lucero olive oil recipes here: How to Bake with Olive Oil
Tip: Try the Emsa Perfect Beaker (large amounts) or OXO Mini Beaker Measuring Set (small amounts) to measure liquid ingredients. It's so much easier to use and more accurate, like a measuring scale for dry ingredients. No more overfilled little spoons!
Olive Oil to Butter Conversion Measurements
- Substitute Olive Oil for Vegetable Oil 1:1
- 1 cup of EVOO = 1 cup vegetable oil
- Substitute Olive Oil for Butter/Margarine 1:3/4
- 1 tsp butter = 3/4 tsp EVOO
- 1 tbsp butter = 2 1/4 tsp EVOO
- 2 tbsp butter = 1 1/2 tbsp EVOO
- 1/4 cup butter = 3 tbsp EVOO
- 1/3 cup butter = 1/4 cup EVOO
- 1/2 cup butter = 1/4 cup + 2 tbsp EVOO
- 2/3 cup butter = 1/2 cup EVOO
- 3/4 cup butter = 1/2 cup + 1 tbsp EVOO
- 1 cup butter = 3/4 cup EVOO