Can I Use Olive Oil Instead of Vegetable Oil? Yes — Here's When and How
Yes—olive oil can replace vegetable oil in many recipes. When a recipe calls for a liquid cooking oil, an equal-volume swap is a useful starting point. The main considerations are flavour, cooking method and any specific instructions from the recipe author.
The 1:1 starting point
For a recipe that allows either oil, use the same measure: 2 tablespoons of vegetable oil become 2 tablespoons of olive oil, and ½ cup becomes ½ cup. This is an oil-for-oil substitution, not a universal conversion for butter, shortening or every baking method.
For a tested example, King Arthur's whole wheat bread recipe lists olive oil and vegetable oil as alternatives in the same amount. Its broader recipe guidance also cautions that substitutions can change the result. Follow a tested recipe for delicate bakes rather than assuming every swap will be identical.
Choose the flavour for the job
Everyday cooking
For a gentler olive flavour in vegetables, eggs or a savoury dish, try Naturally Smooth 1 L. For a fuller flavour, choose Organic 1 L. Both are extra virgin oils; Naturally Smooth is not certified organic.
Baking
Choose an oil-based recipe when trying the swap for the first time. Our suggestion is to start with a mild oil when you want the other flavours to lead, or use a fuller-flavoured oil when olive character is part of the recipe. A mild oil can still contribute flavour, so the result may differ from the original recipe.
Do not add oil to a recipe that calls for none, or replace a required butter-creaming step on the strength of an oil-for-oil ratio. Keep the recipe's other quantities and method unless its author provides a tested adaptation.
Dressings, dips and marinades
Start with a flavour you enjoy on its own, then adjust the seasoning to suit the dish. Try a fuller-flavoured oil for bread dipping or a finishing drizzle, and a milder one when you prefer a gentler dressing. Our olive oil recipes offer practical meal ideas.
Frying
Check that the oil suits the recipe's temperature and follow the appliance instructions. A substitution ratio does not establish a safe frying temperature. Our guide to frying with olive oil covers heat control and handling used oil.
What about vegetable oil instead of olive oil?
In recipes that allow either liquid oil, the equal-volume starting point works in the other direction too. Expect the flavour to change. For dishes designed around olive oil—such as a bread dip or olive-oil-forward dressing—choose whether that change fits the result you want.
Is one always healthier?
No single comparison applies to every oil or meal. Canada's Food Guide includes olive, canola, soybean and other oils among healthy-fat choices and recommends replacing saturated fats with unsaturated fats. It does not support dismissing all seed oils as unhealthy.
For the difference between an oil's plant source and its processing, read is olive oil a seed oil? Our polyphenol guide explains the published producer-sample result; it is not a guaranteed value for every Golden Spoon bottle.
Frequently asked questions
Can I use olive oil in a boxed cake mix?
Check the manufacturer's instructions. When the mix permits a liquid-oil substitution, use the stated amount and choose a flavour that suits the cake. A small trial is sensible before baking for an occasion.
Will my cake taste exactly the same?
Not necessarily. The oil and recipe both matter. A mild style is our suggested starting point when you want less olive flavour, not a guarantee of an identical result.
Which size should I buy?
The 1 L bottles let you choose either style. Our organic 3 L tin offers a larger format for frequent use. Browse the full range for current availability and prices.
Golden Spoon olive oils are cold-pressed in Tunisia and shipped from Ottawa. External recipe and nutrition sources explain general principles; they do not endorse our products.