Can olive oil be a substitute for vegetable oil?

In this short article, we will provide an answer to the question “Can olive oil be a substitute for vegetable oil?” and the information on substituting olive oil in different cooking methods.

Can olive oil be a substitute for vegetable oil?

Yes! Olive oil can be used in place of vegetable oil in dressings or marinades, and it can be sautéed over low to medium heat to enhance the flavor. A low smoke point in olive oil makes it unsuitable for use in high-heat cooking, therefore avoid using it. Because of its strong flavor, olive oil should not be used in baking because it can burn the bread.

Dressings for salads: Yes

When it comes to salad dressings, extra virgin olive oil has a deeper flavor and is ideal for most of them. Because of its natural flavor, it is the ideal base for a straightforward vinaigrette. If your recipe calls for vegetable oil, you should be able to substitute the same amount of olive oil in the same proportions.

Marinades: Yes

When used in a marinade, oil is one of the three essential ingredients that aid in the adhesion of the other ingredients to the surface of lean meat while also imparting moisture to the finished product. When making marinades that call for vegetable oil, use extra virgin olive oil instead. Positively, the addition of olive oil will improve the flavor of the food.

Sauteing & Stir-Fries: Yes

Our family cooks with olive oil, which is one of the healthiest cooking oils available, usually for sautéing and stir-frying. Oil temperatures rarely rise beyond 350°F while pan-frying, which is well within the range of olive oil’s smoke point of 320°F (more on that later). It is not necessary to worry about the strong flavor of olive oil when making these dishes, which often call for only a few tablespoons of the oil.

Cooking with any type of olive oil is good, however extra virgin olive oil should be avoided if at all possible. Cooking with this oil, which is more expensive than normal olive oil, is a waste of the superior flavor that it provides above conventional olive oil.

Baking: Maybe

When it comes to baking, it is generally not a good idea to swap olive oil for vegetable oil. Vegetable oil’s neutral flavor makes it an excellent choice for adding fat to baked goods without detracting from the flavor of the recipe; nevertheless, olive oil is ideal for powerfully flavored desserts such as olive oil cake, which are made using olive oil.

While olive oil cannot be used in baked goods due to time constraints, it can be used in baked goods if you are short on time. The milder the olive oil (such as light olive oil), the better; however, if you’re low on the latter, we recommend using a 50/50 mixture of olive and neutral oils such as canola or vegetable oil in place of the former instead.

Deep-Frying: No

Deep-frying should be done with oil that has a neutral flavor (like vegetable oil or canola oil). Because olive oil has a distinct aftertaste, it should not be used for deep-frying because it is too tasty. The smoke point of olive oil, on the other hand, is lower than that of vegetable oil. However, refined or light olive oils can be heated to a temperature of 465 degrees Fahrenheit before smoking, whereas extra virgin olive oil only has a smoke point of 325 degrees Fahrenheit. Because vegetable oil has a smoke point of 450oF, it will not burn at the high temperatures required for deep-frying.

What Makes Olive Oil a Better Fat Choice than Other Fats?

There is a lot of interest because of the favorable impact on one’s health. In addition to being a rich source of monounsaturated fat, olive oil is also recommended by the American Heart Association as a healthy substitute for saturated and trans fats in cooking. Maintain a consistent level of constraint. If you use olive oil in place of butter in a dessert recipe, it is not necessarily a healthful dietary choice. Despite this, it is still a delight!

Those who adhered to a Mediterranean-style diet, which emphasized the consumption of olive oil, had a 52 percent lower chance of developing diabetes than those who did not. The findings were published in the journal Diabetes Care in January 2011.

When Is Olive Oil Not Necessary in Baked Goods?

Starting with the butter called for in the recipe, rather than using olive oil, is the best way to start a cake or cookie.

Harrington points out that “creaming provides baked dishes a light and airy aspect that cannot be replicated” when using olive oil in baked goods.


In this short article, we provided an answer to the question “Can olive oil be a substitute for vegetable oil?” and the information on substituting olive oil in different cooking methods.


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