Olive Oil vs Butter: Flavor, Cooking & Baking
Both have a place in the kitchen, but they’re not the same. Here’s how they compare in everyday cooking and baking— with practical tips and why we recommend extra virgin olive oil (EVOO) as your default.
TL;DR
- Flavor: EVOO brings fresh, fruity, peppery notes; butter adds creamy dairy richness.
- Cooking: Both sauté and roast well; EVOO adds brightness and works for finishing.
- Baking: EVOO can replace butter in many cakes/muffins: use ¾ cup oil per 1 cup butter.
- Our take: Make EVOO your everyday default; use butter when you specifically want a dairy flavor.
Flavor & Aroma
Extra virgin olive oil (EVOO) delivers fresh, fruity notes—green leaves, almond, tomato—often with a pleasant peppery finish. Butter adds creamy dairy richness and browns beautifully, giving a nutty aroma.
Explore EVOO flavors by cultivar: Deliba monovarietal collection.
Cooking & Heat
For everyday sautéing and roasting, both work well. EVOO is stable for common kitchen temperatures and adds character; butter brings dairy richness and browns quickly. A smart approach is to cook with EVOO, then add a little butter or an EVOO drizzle for finishing.
- Sauté & roast: medium to medium-high heat; avoid smoking the pan.
- Finishing: a spoon of EVOO after cooking boosts aroma and freshness.
- Fish & veggies: EVOO enhances delicate flavors; butter can be added sparingly for richness.
Kitchen tips: How to Use Olive Oil • Learn EVOO quality: Guide to Extra Virgin
Baking with Olive Oil
Olive oil works beautifully in cakes, muffins, quick breads, and brownies—especially with citrus, nuts, chocolate, and herbs. It keeps bakes moist and tender with a clean finish.
- Conversion: use ¾ cup EVOO for every 1 cup butter (by volume).
- Flavor pairing: pick a lighter, fruity EVOO for delicate cakes; a medium-fruity oil for chocolate or spice bakes.
- Technique: whisk oil with eggs/sugar for a fine crumb; avoid overmixing once flour is added.
Get ideas in our free recipe book on the Learn hub, or explore How to Use Olive Oil.
Nutrition Basics (FDA-Safe)
A typical tablespoon (~15 ml) of either fat provides about 120 calories. Olive oil is 100% fat, mainly monounsaturated, and naturally contains small amounts of vitamin E and other minor compounds that contribute to flavor and freshness. Butter includes water and milk solids along with fat, contributing dairy flavor and browning behavior in the pan.
For a simple, everyday approach: make EVOO your default for cooking and finishing, and use butter when you specifically want a rich dairy note.
Read more: Olive Oil Nutrition & Health.
| Butter | Use Extra Virgin Olive Oil Instead |
|---|---|
| 1 cup butter | ¾ cup EVOO |
| ½ cup butter | ⅓ cup + 1 tbsp EVOO |
| ¼ cup butter | 3 tbsp EVOO |
| 1 tbsp butter | 2½ tsp EVOO |
| 1 tsp butter | ¾ tsp EVOO |
Ready to try it out? Bake with our fresh, high-polyphenol EVOO from Calabria.
Shop Olive Oil BottlesWhich Should You Choose?
Our recommendation is clear: choose extra virgin olive oil (EVOO) as your everyday fat for cooking and finishing. It adds freshness, depth, and versatility to simple meals. If you want a specific dairy flavor, add a small knob of butter at the end—or keep it for bakes where butter is essential to the style.
- Monovarietals matter: pick by dish and taste. Peppery for bold foods; light and fruity for delicate plates.
- What to look for: harvest date, single origin/monovarietal, producer name, dark bottle.
Explore our Olive Oil Bottles Collection from Calabria—freshly milled and bottled at the source.
FAQ
Can I replace butter with olive oil in baking?
Yes. Use ¾ cup EVOO for 1 cup butter. Choose a lighter, fruity EVOO for delicate cakes.
Is it okay to fry with extra virgin olive oil?
Yes. EVOO is suitable for everyday sautéing and roasting. Avoid smoking the pan, and finish with a fresh drizzle for aroma.
Will my food taste too “olive-y”?
Choose the right cultivar: lighter, fruity EVOOs lend subtle notes; medium-fruity oils add pleasant character without overpowering.
When is butter the better choice?
When you specifically want a dairy flavor (e.g., classic pastries or browned butter sauces). For most day-to-day cooking, we prefer EVOO.
Make EVOO Your Everyday Choice
Taste single-origin, monovarietal EVOO from Calabria—fresh, traceable, and balanced.
Browse Olive Oil Bottles