Substitutions / olive oil
What to use instead of olive oil
Use avocado oil in equal amounts. Neutral flavor and high smoke point make it a seamless swap, but it costs more.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Avocado oil | 1:1 | Neutral flavor and high smoke point make it a seamless swap, but it costs more. |
| Vegetable oil | 1:1 | Works well for cooking, but lacks olive oil's flavor in dressings or finishing uses. |
| Butter | ¾ tbsp / 1 tbsp | Adds richness and flavor, but changes the profile and doesn't suit dairy-free cooking. |
How much is a cup of olive oil?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh olive oil in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.