Substitute Olive oil for Vegetable oil
What vegetable oil does in a recipe: Neutral all-purpose fat: fries and sautés at high heat and keeps crumb tender and moist in baking.
Olive oil
per 1 cup vegetable oil
US1 cup olive oil — light/pure for frying, extra-virgin where its flavor fits
Metric240 ml olive oil
Pantry stapleBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeSesame-free
Same 100% fat; olive varieties differ mainly in flavor and smoke point.
What changes: Extra-virgin tastes grassy and peppery — not for neutral bakes or very high heat
Best for: Sautes, dressings, olive-oil cakes
More options: all 4 Vegetable oil substitutes
Common questions
- What is the ratio for substituting Olive oil for Vegetable oil?
- per 1 cup vegetable oil — US: 1 cup olive oil — light/pure for frying, extra-virgin where its flavor fits. Metric: 240 ml olive oil.
- Why does Olive oil work as a Vegetable oil substitute?
- Same 100% fat; olive varieties differ mainly in flavor and smoke point.
- What changes when you use Olive oil instead of Vegetable oil?
- Extra-virgin tastes grassy and peppery — not for neutral bakes or very high heat
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