Friday, October 30, 2009

Butter-to-Pure Olive Oil ... and back again

To replace butter in a baked good, such as a chocolate cake or cookies, pure olive oil (not extra virgin) is an excellent substitute. Here is a very useful conversion chart to show you how to make the transition. The difference in measurements is due to the water content difference in butter versus olive oil. Of course the chart will work when going between both - so if you want to convert a recipe FROM olive oil TO butter, just read the chart right to left.

Butter/Margarine Olive Oil
1 teaspoon 3/4 teaspoon
1 tablespoon 2-1/4 teaspoons
1/4 cup 3 tablespoon
1/3 cup 1/4 cup
1/2 cup1/4 cup + 2 tablespoons
2/3 cup1/2 cup
3/4 cup1/2 cup + 1 tablespoon
1 cup3/4 cup

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