Using olive oil in desserts is nothing new; traditional recipes for cakes and cookies using olive oil have been around for generations. However, if you want to swap in olive oil for some or all of the fats, like butter, lard, shortening, margarine, or other oils in your baking, there are a few rules of thumb to follow to guarantee success.
Benefits of Baking with Olive Oil
Using olive oil cuts down on "bad" cholesterol and saturated fat in your baking. It's considered a "good" fat, unlike butter. It also adds extra antioxidants (natural chemicals that help protect our cells) and vitamin E to your baked goods, giving your desserts a heart-healthy boost. The vitamin E may even help keep your muffins and breads fresher, longer (and add a bit of extra moisture, too)
How to Substitute
When substituting olive oil for butter, the rule of thumb is to use 3 tablespoons oil for every 1/4 cup butter.