Use olive Oil instead of Vegetable Oil

Can I use Olive Oil instead of Vegetable Oil?

Yes, you can use olive oil instead of vegetable oil, and it’s a substitute you should try and make often. This is because the nutritional value in olive oil is substantially higher than that of vegetable oil. The key difference between the two oils is that vegetable oil is a refined oil, meaning that it is a blend of various vegetables that undergoes much more processing and chemicals to create a smooth product. Contrary to Extra Virgin Olive Oil, which is simply produced by cold pressing the olives without the aid of any heat or chemicals.

This is important to the nutritional value of the two oils, plants & vegetables at their core are packed with micronutrients and healthy antioxidants and polyphenols. When you then use heat to extract oil from the plants, like you would do with vegetable oil, these healthy nutrients disappear as they cannot withstand the heat. However, olive oil will retain all these nutrients as no heat is needed when extracting it. Read more about the health benefits of EVOO here.

So, not only will the flavor improve when you substitute vegetable oil for olive oil, but you’re also enriching your food and baking with healthy nutrients that will benefit you more in the long run! Read more about swapping Olive Oil for vegetable Oil here.

 

Can I use olive oil instead of vegetable oil in cake ?

Baking a cake with olive oil might seem like an estranged concept, but it is one we highly recommend. Olive oil leaves your cake sponge incredibly delicate, moist and spongy, and removes the chance of the sponge being heavy or dense. The swap from vegetable to olive oil is a very simple one, and is one you should make, for both flavor and health reasons. Olive oil contains many more heart healthy fats and antioxidants, unlike the refined vegetable oil that loses most of its beneficiary qualities during its production.  

Olive oil works particularly well for flavored cakes, such as a chocolate or fruit cakes, as the subtle aromas of the olive oil enhance the flavors in the cake, here are some examples of different olive cake recipes for you to enjoy:  

Perfect Olive Oil Cake

Lemon Olive Oil Pound Cake

Chocolate Souffle with Olive Oil

Orange and Pistachio Yoghurt Cake

Mint Choc Chip Brownies

 

Can I use olive oil instead of vegetable oil in baking?

Olive oil is an extremely versatile type of cooking oil and can be used for anything from baking to frying to sautéing. When recipes call for the use of either butter or any other type of refined oil, such as vegetable oil, we highly recommend substituting this for olive oil instead. Not only will it bring new aromas to your baking, but it is also the healthiest source of cooking fat and contains healthy nutrients that refined cooking fats do not. 

 

Use Olive Oil in Place of Butter

 

 

Substitute vegetable or canola Oil for Olive Oil

If your recipe calls for vegetable or canola oil, you should definitely substitute those oils with gourmet extra virgin olive oil. Any dessert recipe that calls for vegetable oil as an ingredient is a perfect chance to swap it for olive oil. In these recipes, the swap would be a one-to-one ratio. In other words, if the recipe calls for one cup of vegetable oil, you would simply use on cup of extra virgin olive oil. Imagine how the smooth, delicious flavor of gourmet olive oil will enhance the flavor of a chocolate or a carrot cake!

 

 

 

Olive Oil Commonly used in cooking, for frying, or as a finish like salad dressing	Avocado Oil High smoke point that’s good for frying	Beech Nut Oil From the Fagus sylvatica nut, can be used for salad or cooking	Brazil Nut Oil Good as a possible substitute for olive oil due to its mild & pleasant flavor	Cashew Oil Also comparable to olive oil	Coconut Oil Extracted from the kernel or ‘flesh’ of the coconut palm plant
Corn Oil One of the most common oils sold in processed foods	Cottonseed Oil Used for both salads & cooking, both domestically & industrially	Hazelnut Oil Mainly used for its flavor in cooking	Macadamia Oil Mild nutty flavor with a high smoke point for frying	Palm Oil The most widely produced tropical oil & also used to make biofuel	Peanut Oil Has a high smoking point & mainly used for frying
Pistachio Oil Strong flavored oil with a very distinctive green color	Rapeseed Oil One of the most used cooking oils	Safflower Oil Used in the paint industry up until the 60’s, now used as cooking oil	Sesame Oil Cold pressed for a light cooking oil; hot pressed for a darker/stronger flavor	Soybean Oil Produced as a by-product of processing soy	Sunflower Oil Also a common cooking oil & used for biodiesel

 

Discover which of these oils are the best and worst for your health.

 

Baking with Aromatic Olive Oils

Oliviers&Co has created unique Aromatic Olive Oils by specially fusing herbs, spices, & other flavoring agents with the freshly harvested olives during the crushing process.