Bake Anything and Everything with Olive Oil

I use extra virgin olive oil for all my non-dairy baking. Sweet and savory, its’ got a beautiful fruity flavor and is a really healthy fat.

I use it exclusively in my Challah Recipes, but I also love how it tastes in most cookies and cakes. Did you know some traditional Italian cookies, like biscotti, and cakes are traditionally made with olive oil, but I’ve used it in quick breads, muffins, scones, brownies, cookies, doughnuts, and even crusts! Olive oil’s fruity flavor pairs perfectly with so many baked goodies, especially ones with nuts, citrus, or chocolate ingredients.

Plus, olive oil has the added benefit of being a healthy (unsaturated) fat loaded with antioxidants. It’s a great way to add nutrition to your baking and bump up flavor at the same time. And depending on the other ingredients in your recipe, it can also make your baked goods vegan!

Recipes That Show How To Bake with Olive Oil

apple babka — **Apple Honey Round Babka**

chocolate walnut cookies — Chewy Chocolate Olive Oil Cookies

Whole Wheat Lemon Olive Oil Shortbread — WHOLE WHEAT LEMON OLIVE OIL SHORTBREAD

Rosemary Olive Oil Cakewith Dark Chocolate — Rosemary Olive Oil Cake with Dark Chocolate

Almond Olive Oil Cake — Almond and Olive Oil Cake

bourbon apple cake — **Bourbon Apple Cake**

Pumpkin-Maple Bundt Cake_2 — Pumpkin Maple Bundt Cake

colavita-olive-oil-sufganiyot — **LEMON-ROSEMARY OLIVE OIL SUFGANIYOT**

healthier chocolate cake — 5-Ingredient Chocolate Cake

Ruby chocolate dipped, candy heart covered hamantaschen — Olive Oil Hamantaschen

skillet almond cake brown sugar — **SKILLET BROWN SUGAR ALMOND CAKE**

Tips:

It’s best to use olive oil as a replacement for recipes that call for melted butter or other oils.
Don’t use olive oil in recipes that call for creaming butter and sugar together. This process can’t be replicated with olive oil.
Do use olive oil to prep your baking pans instead of sprays or butter. It works just as well and is easier to spread.