{"id":3813,"date":"2026-07-08T08:00:00","date_gmt":"2026-07-08T08:00:00","guid":{"rendered":"https:\/\/memmasknossos.fi\/?p=3813"},"modified":"2026-07-01T06:31:10","modified_gmt":"2026-07-01T06:31:10","slug":"miten-oliivioljya-voi-kayttaa-leivonnassa","status":"publish","type":"post","link":"https:\/\/memmasknossos.fi\/en\/miten-oliivioljya-voi-kayttaa-leivonnassa\/","title":{"rendered":"Miten oliivi\u00f6ljy\u00e4 voi k\u00e4ytt\u00e4\u00e4 leivonnassa?"},"content":{"rendered":"

Olive oil replaces butter in many baking recipes and brings moistness and a soft texture to baked goods. A mild-flavored olive oil is best suited for baking, blending into the dough without a strong olive taste. We will go through how to make the substitution, what kind of oil is most suitable, and which baked goods benefit most from olive oil.<\/p>\n

Olive oil is suitable for baking as a substitute for butter because it can provide similar moisture and fat content, contributing to a tender crumb and rich flavor.<\/h2>\n

Olive oil is a liquid fat that mixes evenly into dough and keeps baked goods moist for longer than solid butter. Butter hardens when it cools, so cakes baked with butter often dry out more quickly. Olive oil, on the other hand, remains liquid at room temperature, leaving baked goods with a moist and soft texture even the next day. The difference is particularly noticeable in coffee cakes, muffins, and moist chocolate cakes.<\/p>\n

Olive oil is also a convenient choice when you want to avoid dairy products. Lactose-free and dairy-free baking is easy when you replace butter with olive oil.<\/p>\n

How is olive oil substituted for butter?<\/h2>\n

Measure about three-quarters of the amount of olive oil indicated in the recipe compared to the amount of butter. Olive oil is pure fat and does not contain water unlike butter, so slightly less is needed.<\/p>\n

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  1. Measure about three-quarters of the recipe's amount of olive oil.<\/li>\n
  2. First, mix the oil with the liquid ingredients, such as the eggs and sugar.<\/li>\n
  3. Add the dry ingredients, mixing gently until the batter is smooth.<\/li>\n
  4. Observe the consistency \u2013 the batter should be smooth and pourable, but not too loose.<\/li>\n<\/ol>\n

    However, olive oil doesn't work in all baked goods. In pastries based on butter dough, such as croissants or pies, where the solid structure of butter creates flakiness, olive oil is not the best option. In mixed batters \u2013 cake and muffin batter \u2013 the substitution is seamless.<\/p>\n

    What kind of olive oil is suitable for baking?<\/h2>\n

    When baking, it's advisable to choose a mild-flavored olive oil that won't give baked goods a strong olive aftertaste. Memmas Knossos - Mild Olive Oil<\/a> It has a neutral and mild flavor, so it blends seamlessly into dough and lets other flavors shine.<\/p>\n

    Extra virgin olive oil is excellent for raw use and finishing, but its fruity and slightly peppery flavor can stand out in baked goods. The exception is baked goods where the olive flavor is a desired part of the whole \u2013 for example, in rosemary olive oil cake or savory pastries. cold-pressed extra virgin olive oil<\/a> Aromi's taste is the perfect choice.<\/p>\n

    Best olive oil baked treats<\/h2>\n

    Olive oil shines in moist and soft baked goods. Try these in particular:<\/p>\n