Can I Bake with Extra Virgin Olive Oil?

January 9, 2026 •

4 min read

Over 75% of a typical olive oil cake's fat comes from olive oil, proving that baking with extra virgin olive oil is not only possible but can yield delicious results. This guide explores everything you need to know about using EVOO in your baking, from its rich flavor profile and texture contributions to its health-conscious advantages.

Quick Summary

This guide reveals the surprising benefits of baking with extra virgin olive oil. It covers proper substitution ratios, how to select the right olive oil for your recipe, and the textural differences compared to butter. Learn which bakes are best suited for EVOO, including cakes, breads, and cookies.

Key Points

Safe at High Heat: Extra virgin olive oil's smoke point (374°-405°F) is safely above temperatures for most standard baking, making it a reliable choice.
Use a 3:4 Ratio: For recipes calling for melted butter, use three-quarters the amount of extra virgin olive oil and increase other liquids slightly.
Liquid vs. Solid Fats: Do not use olive oil to replace solid butter in recipes that require creaming, as this affects the final texture and rise.
Enhances Moisture: The liquid nature of olive oil results in exceptionally moist, tender, and rich baked goods like cakes, brownies, and quick breads.
Choose Your Flavor: Select a mild EVOO for subtle results or a robust, peppery one for rich flavors like chocolate; flavor is key to a successful bake.
Enjoy Health Benefits: EVOO is rich in heart-healthy monounsaturated fats and antioxidants, providing a nutritious alternative to butter and other saturated fats.

The Truth About Baking with EVOO

For years, a persistent myth claimed that extra virgin olive oil (EVOO) was unsuitable for baking due to a supposedly low smoke point. This has been widely debunked. High-quality EVOO has a smoke point between 374°F and 405°F (190°C and 207°C), which is well above the temperatures for most baking applications. This means it is not only safe to use, but an excellent, heart-healthy alternative to butter and other processed fats.

Baking with extra virgin olive oil offers several key advantages. It contributes a distinctive flavor, from mild and fruity notes to more robust and peppery hints, which can complement and elevate your baked goods. Additionally, its high antioxidant and monounsaturated fat content adds nutritional value. Most importantly, liquid fats like EVOO produce an exceptionally moist, tender crumb in cakes, muffins, and quick breads, and can even help extend their shelf life.

How to Substitute Extra Virgin Olive Oil in Your Recipes

Substituting EVOO for other fats is straightforward but requires some nuance depending on the original ingredient. Here's a breakdown of the conversion rules and considerations.

Replacing Other Liquid Oils (Canola, Vegetable)

Use a simple 1:1 ratio. If a recipe calls for 1 cup of vegetable oil, use 1 cup of extra virgin olive oil. The primary difference will be the flavor imparted by the olive oil, so choose a mild variety if you don't want it to overpower the final taste.

Substituting for Solid Fats (Butter)

When a recipe calls for melted butter, you can substitute EVOO using a 3:4 ratio. For example, if the recipe requires 1 cup of butter, use ¾ cup of olive oil. It is also a good practice to slightly increase the other liquids in the recipe to account for the butter's water content.
Do not use olive oil in recipes that rely on creaming solid, room-temperature butter with sugar, such as for flaky pastries, shortbread, or some cookies. The creaming process creates air pockets for leavening that a liquid oil cannot replicate, resulting in a denser, different texture.

What to Consider When Baking with EVOO

Flavor Profile: The type of olive oil you use will significantly impact the final taste. A mild, buttery EVOO (like Arbequina) is excellent for most baked goods, including delicate cakes and cookies, while a more robust, peppery EVOO (like Picual or Coratina) can enhance chocolate or savory breads.
Texture: Expect a moister, denser crumb compared to butter-based bakes, which tend to be lighter and airier. This is ideal for quick breads, brownies, and rustic cakes, but may not be suitable for flaky pastries or fluffy sponge cakes.
Health Benefits: EVOO is rich in monounsaturated fats and antioxidants, offering a heart-healthier profile than butter. While baking can slightly reduce some antioxidant content, the primary benefit of the healthy fats remains.

Comparison Table: EVOO vs. Butter in Baking


Feature	Extra Virgin Olive Oil (EVOO)	Butter
Flavor	Ranges from mild, fruity, and buttery to robust and peppery.	Creamy, rich, and classic buttery flavor.
Texture	Produces a moist, tender, and often denser crumb.	Contributes to a light, airy, and sometimes flaky texture due to its creaming ability.
Health	Rich in monounsaturated fats and antioxidants; lower saturated fat.	High in saturated fats and cholesterol.
Substitution	1:1 for other oils; 3:4 for melted butter.	Not a direct substitute for oil; can't be subbed with oil when creaming is required.
Best Uses	Quick breads, brownies, dense cakes, chocolate desserts, savory bakes.	Flaky pastries, light cakes, creaming-method cookies.

Popular Extra Virgin Olive Oil Baked Goods

Some of the most popular and delicious baked goods are specifically made with olive oil. Mediterranean-inspired recipes have long celebrated this fat, and home bakers are now embracing the trend for its flavor and health benefits.

Olive Oil Cake: A traditional and simple cake known for its luscious, tender crumb and fragrant citrus and vanilla notes.
Brownies: Using olive oil can result in fudgier, denser brownies than those made with butter, especially when complemented by dark chocolate.
Quick Breads & Muffins: Recipes like banana bread and lemon muffins are excellent candidates for an olive oil swap, resulting in a moist and tender finish.
Savory Breads: Focaccia and pizza dough benefit immensely from EVOO, which adds flavor and a soft, chewy texture.

Conclusion

In summary, you can bake with extra virgin olive oil safely and deliciously. Its suitable smoke point, health-boosting properties, and unique flavor profile make it a superior alternative to many traditional baking fats. By understanding the simple substitution ratios and the impact on texture, you can successfully incorporate EVOO into a wide range of baked goods, particularly cakes, quick breads, and brownies. The key is to select a high-quality olive oil with a flavor profile that complements your recipe. Embrace this Mediterranean tradition and discover a world of moist, flavorful, and healthier baked treats.

Harvard Health Publishing: Olive oil: Can it lower your risk of dying early?

Frequently Asked Questions

When replacing melted butter with olive oil, use a 3:4 ratio. For every cup of melted butter, use ¾ cup of olive oil. It is also recommended to add a small amount of extra liquid to the recipe to compensate for the butter's water content.

The flavor impact depends on the type of EVOO you choose. Mild, fruity varieties will add subtle notes, while robust, peppery oils will be more noticeable. The key is to select an olive oil that complements the other ingredients in your recipe.

Yes, it is a healthy option. EVOO is rich in monounsaturated fats, which are good for heart health, and antioxidants. While heat can slightly reduce antioxidant levels, the beneficial fat content remains largely intact during baking.

Olive oil is ideal for quick breads, brownies, some cakes (especially citrus or chocolate), and savory items like focaccia and pizza dough, where its moistening properties are a benefit. It is not recommended for flaky pastries or cookies that require creaming solid butter.

Yes, you can use extra virgin olive oil to grease a baking pan. For an extra non-stick effect, wipe the pan with olive oil and then dust it with a light layer of flour, tapping out the excess.

Unlike solid fats like butter, liquid olive oil cannot be creamed to create air pockets for leavening. This results in a moister, denser, and richer crumb in the final baked good. It excels at adding moisture and tenderness.

Yes, the antioxidants in extra virgin olive oil can help prolong the freshness and shelf life of baked goods, keeping them moist and flavorful for longer compared to baked goods made with butter.