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!

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