Olive Oil and Baking

The following notes come from the IOOC representative in the U.S. and were introduced to us by Olives Australia:

“Olive oil, a monounsaturated fat, has a small fat crystal, which yields even, fine textured baked goods. Olive oil contains tocopherols (Vitamin E) that act as emulsifiers producing a smooth homogenous batter which results in cakes that have a moist and tender crumb. Tocopherols also have antioxidant properties which retard staling and result in fresher product.

Using olive oil in baking dramatically cuts the cholesterol and saturated fat content in baked products.

Baking with olive oil produces lighter tasting goods than butter and also allows the flavour of the other ingredients to come through with more clarity. Examples include: Carrot, chocolate, spice and fruit cake, cookie bars, brownies, corn bread or sticks and other hot batter breads, muffins and biscuits. Flats breads and pizzas etc.”

Baking Conversions

Butter/Margarine = Olive Oil

1 teaspoon = 3/4 teaspoon

1 tablespoon = 2 1/4 teaspoon

1/4 cup = 3 tablespoons

1/2 cup = 1/4 cup + 2 tablespoons

3/4 cup = 1/2 cup + 1 tablespoon

1 cup = 3/4 cup

(As a rule of thumb, use an amount or olive oil equivalent to 75% of the butter or margarine usually recommended in a recipe)