In recent years, a thrilling change has occurred in the culinary world with more and more restaurants offering cakes and other baked desserts made with extra virgin olive oil instead of butter. Even home bakers are following suit and increasingly forgoing butter and opting for olive oil to bake cakes, tortes, brownies, and more.

By swapping olive oil for butter, you can cut down on saturated fat and add a wonderful nuanced flavor to your baked goods. Olive oil also helps keep your baked goods moist and contributes to a special, textured "crumb."

If you're wondering how to substitute olive oil for butter in your baked goods, a general rule of thumb is to substitute three-quarters of the butter in a recipe with olive oil. So, for example, if a baking recipe calls for a stick of butter (8 tablespoons), you can use 6 tablespoons of olive oil instead. If the recipe calls for melted butter, simply substitute the oil for the butter at three-quarters of the amount.

However, if the recipe calls for the butter to be creamed with sugar and there is additional liquid in the recipe, such as milk, follow the recipe instructions and substitute the oil for the butter at three-quarters of the amount.

Baked goods like carrot cake can benefit from the fuller and more delicious flavor of high-quality olive oil.

A delicate virgin olive oil is generally a good choice. It should have low bitterness and pungency so you don’t dominate the main taste. For recipes using chocolate, a more robust olive oil may be used as high-quality chocolate can stand up to the bitterness and pungency.

It is recommended to use a quality olive oil that tastes good in baking. Only use olive oil that you enjoy eating on salads or as a bread dip. Avoid highly processed olive oils as they may negatively affect the flavor of your baked goods. As the saying goes, "Never cook with a wine you wouldn't want to drink."