Baking with extra virgin olive oil might not be the first thing that comes to mind when you’re whipping up a cake or cookies.
You might instinctively reach for the canola oil, vegetable oil, or perhaps even melted butter. But using extra virgin olive oil for baking can be a simple swap that elevates both the flavour and health profile of your favourite treats.
This isn’t about substituting any oil – it's about harnessing the distinct character of extra virgin olive oil. Let's explore the ins and outs of baking with extra virgin olive oil and why it might become your new secret ingredient.
Table of Contents:
- Is Baking With Extra Virgin Olive Oil Healthier?
- Busting the Smoke Point Myth
- Embracing the Flavour of Baking With Extra Virgin Olive Oil
- Tips and Tricks for Baking With Extra Virgin Olive Oil
- Substituting Extra Virgin Olive Oil
- Enhancing Flavour
- Choosing Your Weapon
- Recipes to Ignite Your Baking Inspiration
- FAQs about Baking With Extra Virgin Olive Oil
- Can I use any type of olive oil for baking?
- Will my baked goods taste strongly of olive oil?
- What baking recipes are best suited to extra virgin olive oil?
- Does the lower smoke point of extra virgin olive oil matter?
- Conclusion
Is Baking With Extra Virgin Olive Oil Healthier?
Olive oil, particularly extra virgin olive oil, has garnered a reputation as a heart-healthy fat. This is largely due to its high levels of monounsaturated fats, the "good" fats that can help manage cholesterol levels. But its benefits extend far beyond the heart.
Research shows that olive oil offers potent antioxidants, battling free radicals that can wreak havoc on our cells. Some studies suggest that incorporating olive oil into your diet may contribute to longevity. And those benefits don't vanish in the oven.
Although some nutrients may decrease with heat, research suggests that olive oil retains many of its beneficial compounds during baking.
You can read more about the health benefits of extra virgin olive oil here.
Busting the Smoke Point Myth
Now, you might have heard whispers about olive oil's low smoke point making it unsuitable for baking. The smoke point is the temperature at which an oil begins to break down and potentially release harmful compounds.
It's true that compared to some oils, extra virgin olive oil has a lower smoke point – typically between 190 and 207 degrees Centigrade . But here’s where that myth crumbles: oxidative stability.
Oxidative stability refers to how resistant an oil is to breaking down when exposed to heat, light, and oxygen. Surprisingly, research indicates that extra virgin olive oil boasts impressive stability at high temperatures , even surpassing other oils with higher smoke points. One study revealed that oils high in polyunsaturated fats , like corn oil, generated twice the amount of harmful compounds compared to extra virgin olive oil when exposed to heat – despite having a higher smoke point.
Embracing the Flavour of Baking With Extra Virgin Olive Oil
But beyond the health perks, baking with extra virgin olive oil introduces a unique dimension of flavour. Think subtle fruitiness, a hint of pepperiness, a depth that complements rather than overpowers.
Selecting the right extra virgin olive oil can enhance your baked goods. A robust oil works well in recipes with strong flavours like chocolate or citrus, while a milder oil might better suit delicate cakes or cookies.
Tips and Tricks for Baking With Extra Virgin Olive Oil
Ready to bring the goodness of extra virgin olive oil to your oven? Here are a few pointers:
Substituting Extra Virgin Olive Oil
A general rule of thumb is to replace butter with 60-75% of the amount of extra virgin olive oil. For example:
- For 1 cup of butter, use ¾ cup of extra virgin olive oil.
- For ½ cup of butter, use about ⅓ cup of extra virgin olive oil.
This reduction accounts for the fact that butter is roughly 80% fat and 20% water (this can vary), whereas olive oil is 100% fat. This substitution ratio works particularly well when the recipe calls for melted butter, such as in cakes, muffins, and certain types of breads.
Texture Considerations:
- Cakes: Olive oil can make cakes extra moist and tender, especially when replacing melted butter. It brings richness and depth to cakes while reducing saturated fat.
- Cookies: While extra virgin olive oil can be used to replace butter in cookies, it may slightly alter the texture. Because olive oil lacks the water content in butter, cookies can become finer and less chewy. For a balanced texture, you can experiment by using half butter and half olive oil in cookie recipes.
Ultimately, trial and error yield the tastiest results when making substitutions, and personal preference plays a key role in deciding the best balance for your baking.
Enhancing Flavour
Don’t shy away from pairing extra virgin olive oil with ingredients that complement its distinctive flavour. Think citrus – lemon, lime, and orange – which beautifully cut through the oil’s richness, adding a refreshing tang.
Fresh herbs, particularly rosemary, thyme, or oregano, can add savoury notes that resonate with olive oil’s subtle pepperiness. The earthy flavour of nuts also pairs remarkably well with extra virgin olive oil, making for a flavour and texture combination that delights the palate.
Adjusting Baking Time and Temperature
When substituting extra virgin olive oil for butter, you may need to slightly adjust your baking time. Since olive oil heats faster than butter, check your baked goods a few minutes earlier than the recipe calls for. This will prevent over-browning or drying out of your treats.
Storing Olive Oil for Baking
To keep your olive oil at its best for baking, store it in a cool, dark place, away from heat or direct sunlight. Avoid refrigeration as it can cause the oil to solidify, which is not ideal when you're preparing recipes quickly.
Achieving Moisture and Texture Balance
Extra virgin olive oil brings a rich, moist texture to baked goods like cakes, muffins, and quick breads. If you're aiming for lighter, airier bakes like chiffon cakes, try using a mix of olive oil and a lighter oil such as grapeseed.
Enhancing Sweet Flavours
For sweet recipes, consider pairing extra virgin olive oil with warm spices like cinnamon, nutmeg, or ginger. These flavours balance out the oil’s natural fruitiness and can add a rich depth to desserts like spiced cakes or gingerbread.
Cooling for Optimal Texture
When using extra virgin olive oil in recipes that require creaming, like certain cakes or brownies, allow baked goods to cool fully before serving. This helps the olive oil to settle and blend into the dish, improving texture and flavour.
Choosing Your Weapon
Individual preferences vary, but for a less pronounced taste that doesn't overpower delicate flavours, a mild extra virgin olive oil is a good starting point. If you want that classic olive oil punch, opt for a more robust extra virgin olive oil.
| Oil | Smoke Point | Best Uses | Flavour Profile | Potential Health Benefits |
|---|
| Extra Virgin Olive Oil | 375-405°F (190-207°C) | Cakes, muffins, breads, dense cookies | Fruity, slightly peppery with a rich depth | High in antioxidants, heart-healthy fats, anti-inflammatory |
| Virgin Olive Oil | 390-420°F (199-216°C) | Roasting, sautéing, some savoury baking | Milder than extra virgin, slightly fruity | Good source of monounsaturated fats, some antioxidants |
| Light or Refined Olive Oil | 465°F (240°C) | High-heat baking, frying, and grilling | Very mild, almost neutral | Lower in antioxidants but still heart-healthy with monounsaturated fats |
| Canola Oil | 400°F (204°C) | Cakes, quick breads, brownies | Mild, neutral | Low in saturated fat, contains omega-3 fatty acids |
| Coconut Oil | 350°F (177°C) (unrefined), 450°F (232°C) (refined) | Cookies, cakes, tropical bakes | Slightly sweet, coconut flavour | MCTs (medium-chain triglycerides), may support metabolism |
| Vegetable Oil | 400°F (204°C) | All-purpose baking, particularly in quick breads | Neutral | Generally affordable, lower in nutrients compared to other oils |
| Avocado Oil | 520°F (271°C) | High-heat baking, frying, and savoury dishes | Light, buttery | High in monounsaturated fats, rich in vitamin E |
| Sunflower Oil | 440°F (227°C) | Muffins, cakes, light baked goods | Mild, neutral | High in vitamin E, low in saturated fat |
| Grapeseed Oil | 420°F (216°C) | Light cakes, muffins, pastries | Mild, neutral, slightly nutty | Rich in polyunsaturated fats, antioxidants |
| Peanut Oil | 450°F (232°C) | Savoury baked goods, frying | Mildly nutty | High in monounsaturated fats, stable for high-heat cooking. Remember peanuts can cause allergic reactions in some people so stay allergy aware! |
| Sesame Oil (Unrefined) | 350°F (177°C) | Specialty baking, cookies, desserts | Strong, nutty, toasted | Contains healthy fats, antioxidants, enhances flavour complexity |
Recipes to Ignite Your Baking Inspiration
With these insights, it’s time to get your hands doughy. Whether it's an indulgent chocolate chip cake or a light-as-air lemon olive oil cake, embracing extra virgin olive oil in baking opens a world of delicious possibilities.
The warmth and depth this liquid gold adds, married with its myriad health benefits, makes baking with extra virgin olive oil a culinary adventure worth savouring.
Browse our recipe section to see a range of delicious baking recipes (taste tested!) for you to try using extra virgin olive oil.
FAQs about Baking With Extra Virgin Olive Oil
Can I use any type of olive oil for baking?
While other types of olive oil, like refined olive oil, can be used, extra virgin olive oil is the most flavourful and boasts higher levels of antioxidants, making it the most healthful option.
Will my baked goods taste strongly of olive oil?
When you use good quality extra virgin olive oil, its flavour tends to blend well with other ingredients. This is especially true for cakes and bread.
Selecting a mild olive oil can minimise its taste even further. And of course, recipes using ingredients that pair well with olive oil—like citrus, herbs, chocolate, and nuts—will only be enhanced by its subtle flavour.
If you are concerned, it's always a good idea to start with recipes that call for olive oil specifically, allowing you to familiarise yourself with how its taste integrates into the final product.
What baking recipes are best suited to extra virgin olive oil?
Extra virgin olive oil shines in cakes that call for oil or melted butter, such as decadent chocolate cakes or moist carrot cake. It also works well in muffins and quick breads that call for oil.
Does the lower smoke point of extra virgin olive oil matter?
While extra virgin olive oil has a lower smoke point than some oils, research shows that it actually holds up incredibly well to high heat. This misconception likely stems from confusion between smoke point and oxidative stability, where olive oil ranks quite high.
Conclusion
Baking with extra virgin olive oil is about embracing both flavour possibilities and healthier choices. Its rich, fruity notes can elevate sweet and savoury recipes alike, bringing a unique depth to cakes, breads, and even cookies.
Beyond its versatility, extra virgin olive oil is packed with heart-healthy monounsaturated fats and antioxidants, which support overall wellness and offer anti-inflammatory benefits.
Whether you're a seasoned baker or just starting, using a high-quality extra virgin olive oil not only enhances the flavour of your baked goods but also ensures you're making a healthier choice for you and your family. Its natural goodness can transform your baking from ordinary to extraordinary, without compromising on taste or texture.
So why not add a splash of this liquid gold to your next culinary masterpiece? You'll not only enjoy the delicious results but also the peace of mind that comes from choosing an ingredient that nourishes both body and soul.
