In case you want to try using Olive Oil instead of butter when baking, here is a conversion table.
| Butter | Olive Oil |
| 1 teaspoon | ¾ teaspoon |
| 1 Tablespoon | 2 – ¼ teaspoons |
| 2 Tablespoons | 1 – ½ Tablespoons |
| ¼ cup | 3 Tablespoons |
| 1/3 cup | ¼ cup |
| ½ cup | ¼ cup + 2 Tablespoons |
| 2/3 cup | ½ cup |
| ¾ cup | ½ cup + 1 Tablespoon |
| 1 cup | ¾ cup |
I suggest using a mild Olive Oil when baking but any will do. You can experiment with the flavor. Also, your dessert will have much less saturated fat, which is a bonus!
Happy experimenting!
