For optimal results, measure oil by weight when precision matters, and avoid replacing every last bit of butter in recipes designed around creaming sugar and fat, since those techniques rely on the aeration that solid fats provide. Practical Tips for Mixing and Temperature Unlike butter, olive oil does not need to be creamed, but it should still be at room temperature for even distribution.
Olive Oil Baking: Harnessing Extra Virgin Fruitiness and Peppery Notes
The oil also slows staling, so cakes and loaves stay supple longer on the counter. Use about 75 to 80 percent of the weight of the butter called for, since oil is denser and more effective at retaining moisture.
A robust extra virgin oil can stand up to bold flavors in carrot cake or spiced olive oil quick bread, while a delicate refined oil lets vanilla and almond shine in a simple vanilla loaf. Cold oil can seize when it meets eggs, leading to a curdled look that bakes into an uneven texture.
Olive Oil Baking Extra Virgin Fruitiness Peppery
Refined or light olive oil has a milder profile and higher smoke point, making it better suited for neutral-flavored cakes or muffins where you want moisture without a pronounced olive character. Extra virgin olive oil offers vibrant fruitiness and peppery notes, which shine in rustic loaves and olive oil cakes but can dominate subtle spices.
More About Baking with olive oil
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