Conversions
// Butter → Olive Oil olive_oil_g = butter_g × 0.8 // Olive Oil → Butter butter_g = olive_oil_g ÷ 0.8 (= olive_oil_g × 1.25) // Why 0.8? // Butter fat content: ~80% // Olive oil fat content: 100% // Ratio = 80% ÷ 100% = 0.80 // Examples // 100 g butter → 80 g olive oil (~6 tbsp) // 200 g butter → 160 g olive oil (~12 tbsp) // 50 g butter → 40 g olive oil (~3 tbsp) // 80 g olive oil → 100 g butter
Yes, in many cases. Italy has a strong olive oil tradition, and many regional recipes — especially in Liguria, Tuscany and Southern Italy — use olive oil instead of butter. The substitution works well for bread, savoury cakes, marinades, and many pastry applications.
Butter contains approximately 80% fat and 15–18% water. Olive oil is 100% fat. Because you are replacing the fat content only, you need slightly less olive oil (about 80% of the butter weight) to achieve an equivalent fat contribution. Using a 1:1 ratio would make the recipe too oily.
Yes — olive oil cakes (torta all'olio d'oliva) are a classic of Italian regional baking. A delicate extra-light olive oil or mild variety is best for sweet applications to avoid a pronounced flavour. For savoury breads and focaccia, a robust extra-virgin olive oil adds character.
For shortcrust pastry (pasta frolla), the substitution changes texture significantly — butter creates a crumblier, flakier result due to its water content and fat crystallisation. Oil pastry is possible but will have a denser, softer texture. For cakes and quick breads the swap works very well.
To substitute oil with butter, divide the oil quantity by 0.8 (multiply by 1.25). For example, 80 g olive oil = 100 g butter. Melt the butter before adding it to the recipe.