1An ancient tradition
Throughout the Mediterranean coast—from Liguria to Greece, via Sicily and Spain—vegetable oils have been used in sweets for millennia. Before butter became dominant in pastry making, olive oil was the go-to fat for cakes, biscuits, fritters, and sweet focaccias.
The result is a dessert with a moist and soft texture that lasts much longer compared to butter-based batters, along with a delicately fruity undertone.
2Which olive oil to choose for baking
- Light fruity: the most versatile and safest choice. It does not interfere with delicate flavors like vanilla or lemon.
- Delicate medium fruity: excellent with chocolate (the mild-bitter contrast is very interesting) and with oranges.
- Intense fruity: use sparingly in desserts, as it can dominate. But in certain pairings (oil + 85% dark chocolate, oil + bitter citrus fruits), it is absolutely extraordinary.
3Where it works best
- 1Lemon cake with olive oil: replace butter with 2/3 of its weight in light olive oil — the result is wonderfully moist.
- 2Ciambellone (Italian bundt cake) with olive oil: a classic of home baking, the perfect breakfast.
- 3Sesame cookies (Sicilian style): extra virgin olive oil with toasted sesame seeds is an ancestral pairing.
- 4Brownies with olive oil and dark chocolate: the herbal note of the oil beautifully enhances the bitterness of the chocolate.
- 5Pistachio panna cotta with olive oil: a thin drizzle of light olive oil right before serving.
4Butter to olive oil conversion
As a general rule: 100g of butter = 75ml of EVOO (butter contains water and milk solids in addition to fat, so less oil is needed by volume).