Baking with Extra Virgin Olive Oil

Replacing butter with extra virgin olive oil in your baking can bring a new depth and complexity to your favorite recipes. In general you use 25% less olive oil than butter with the substitution. The reason is that butter contains 25% milk solids and so to get the same fat content in your recipe you use 25% less olive oil. In most cases you would want to use a delicate olive oil for baking like our Mistral. Olive oil in baking increases moistness and adds a surprise savoriness that softens and complements the sweetness of desserts.