replacing butter with extra virgin olive oil

Butter	Extra Virgin Olive Oil
1 teaspoon	3/4 teaspoon
1 Tablespoon	2 1/4 teaspoons
2 Tablespoons	1 1/2 Tablespoons
1/4 Cup	3 Tablespoons
1/3 Cup	1/4 Cup
1/2 cup	1/4 Cup + 2 Tablespoons
2/3 Cup	1/2 cup
3/4 Cup	1/2 cup + 1 Tablespoon
1 Cup	3/4 Cup

Extra Virgin Olive Oil can be readily substituted  where margarine or butter is used for frying or sautéing. Sometimes olive oil and butter are  used together to enhance each other's flavor in some recipes.

The conversion chart above is appropriate for most cake and pastry recipes where quantities are critical. All of our recipes in our Isobel Olives Recipe Book we use extra virgin olive oil instead of butter and we have tested each recipe! We have the extra pounds around our waist to prove it!

Taste factor should also be considered when using olive oil. A mild tasting olive oil should be used in most cake and pastry recipes because cooking will get rid of the aromatic olive oil flavors. Our delicate and Koroneiki  extra virgin oils are perfect for this. Our stronger flavour oils - Medium and Robust are perfect for most main courses and meals that you want flavour to be important.

Have fun experimenting!