Why You Should Bake with Olive Oil

Vivek Salunkhe

While olive oil has traditionally been used in salad dressing, stir-fries, pan frying and sauteing, it is now being used widely for baking. This comes as no surprise to Vivek Salunkhe, Chef and Partner, Crackle Kitchen, Bengaluru who shares, “Olive oil’s rise in popularity isn’t just a trend—it is a reflection of the way people are rethinking food. With growing awareness of its heart-healthy fats and antioxidants, it is becoming a staple in kitchens worldwide. At the same time, better access to high-quality olive oil at different price points has made it easier for home cooks and chefs to experiment its usage beyond traditional dishes.”

Ravi Rawat

Countries that have not traditionally used olive oil in cooking or baking are seeing it swell in popularity. In the United States, the use of olive oil has steadily grown since the early 1990s. According to a report by Grand View Research the United States’ olive oil market size was a whopping USD 3.13 billion last year and is expected to grow at a compound annual growth rate (CAGR) of 7.4% from 2025 to 2030. India, too has witnessed a surge in the usage of olive oil since the last decade as the benefits of following a Mediterranean diet have become even more widely acknowledged. The market is poised to grow at a CAGR of 9.2% from 2022 to 2027. “The diverse flavor profiles of different olive oil varieties enhance a wide range of baked dishes, adding to its appeal. Olive oil’s versatility shines through in its ability to be used with a variety of ingredients like chocolate, lemons, fruits etc.” says Chef Ravi Rawat, Assistant Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Centre.

Benefits of Baking with Olive Oil

• Flavor

• Texture

• Moisture

• Plant-based

• Pairs well with a variety of ingredients

Lisa Thomson

Apart from the health benefits, olive oil imparts great flavor to baked goods and also contributes to the texture. “Olive oil works beautifully in baking and can be a fantastic substitute for butter, adding moisture and a subtle richness to the dish. The key is choosing the right type; mild, neutral-tasting olive oils blend seamlessly into baked goods without overpowering the flavors. It’s a great way to introduce a healthier fat while enhancing texture, whether in cakes, breads or muffins” adds Vivek Salunkhe.

The shift towards plant-based eating has also played a big role, as more people look for natural, flavorful alternatives to butter and other fats, especially in baking. “There are so many people especially in America with food allergies. The dairy free and vegan lifestyle has become very popular which is also a significant factor that has resulted in the increased use of olive oil for baking” says Lisa Thomson, Chef and Brand Specialist, Global Gardens, California.

Taste and Texture

Olive oil offers several advantages when it comes to baking. “It provides the much-needed moisture to baked goods, making them tender and soft. For example, for cakes and muffins, it can help prevent dryness and maintain freshness for longer time” says Dubai based Tarun Panjwani, Application Chef, Fagor Professional, Middle East. It also helps elevate taste too. “Olive oil can be a great flavor enhancer. Olive oil that has been infused is great for intensifying flavors like lemon and blood orange” adds Lisa Thomson. The distinct flavor of olive oil adds a layer of complexity and often results in slightly dense, moist cakes that are rich in texture and taste.

Olive oil pairs very well with chocolate, making it a great addition to recipes like brownies and chocolate muffins. “It is suitable in cakes like pound cake or even a classic chocolate cake. For muffins, it pairs well with blueberry, banana, or lemon varieties, adding moisture and richness. When it comes to bread, olive oil is perfect for focaccia, ciabatta, or rustic loaves, giving them a soft, tender crumb. Olive oil cookies, especially when paired with herbs or spices is a great recipe” adds Vivek Salunkhe.

“Lemon olive oil bundt cake is yet another delectable preparation where the combination of lemon and olive oil creates a refreshing and aromatic dessert. Olive oil is essential in making focaccia, giving it a rich flavor and soft texture” adds Ravi Rawat.

How to Bake with Olive Oil

Rebecca Frey

•  Don’t use olive oil for traditional French pâtisserie

•  Don’t use olive oil with very delicate flavors

•  Don’t use olive oil for flaky pastries

•  Do use mild or flavored olive oils

•  Do freeze olive oil to better incorporate into doughs and batters

•  Do use a reliable conversion chart when swapping olive oil for butter

It is key to note that olive oil does not work for every recipe “I would rather stick with butter for a traditional French pâtisserie. And because olive oil has a specific taste (unlike a more neutral oil, such as sunflower or canola) I also would not use olive oil in a recipe where I don’t want the flavor of the oil to come through” says Rebecca Frey, Recipe Developer and Pastry Chef who has worked in New York and London. For recipes that require a flaky, crumbly texture in the end product, butter is more suitable than olive oil as it contains water. The water content in the butter transforms into steam while baking. This causes the dough to puff up and form air pockets which when cooled results in a flaky texture.

It is always recommended to experiment with different olive oils. “Like wines, different olive oils have different profiles and some oils will be more suited to specific ingredients/recipes than others. I also like to try different types of infused oils (chili oil, basil oil, etc.) as these can add an interesting new element to a recipe” adds Rebecca Frey. See Rebecca Frey’s recipe for mini olive oil bundt cakes.

Butter to olive oil conversion chart

In general, it is best to use a mild, neutral-tasting variety to ensure it does not overpower the other ingredients and flavors in the recipe. Also, it is important not to overmix the batter or dough when using olive oil, as this can result in a dense or tough texture. “If the recipe already uses an oil, swap that oil for a cold press extra virgin olive oil. A baking tip; measure out the amount of your oil in your recipe and then divide it up into an ice cube tray. Freeze the oil till it is solid (it will still be slightly soft). When it is called for in your recipe pop it out into your mixer. It will whip more like butter and incorporate into your recipe better. Also, I suggest using a reputable olive oil to butter conversion table for any recipes not tested before and where you want to replace butter with olive oil” adds Lisa Thomson.