Running low on olive oil? Here are the best verified substitutes, including how to adjust your measurements.
About olive oil
Olive oil is a liquid fat pressed from the fruit of olive trees, prized for its fruity, slightly peppery flavour and health-promoting monounsaturated fats. It is a cornerstone of Mediterranean cooking, used for sautéing, roasting, dressings, and finishing dishes. Extra virgin olive oil retains the most flavour and antioxidants, while refined varieties have a higher smoke point suited to higher-heat cooking.
Best substitute
Avocado oil is the closest neutral-to-mild oil substitute, with a similarly high monounsaturated fat content and a higher smoke point, making it excellent for both raw and cooked applications. It lacks the distinctive fruity, peppery notes of extra virgin olive oil but performs almost identically in texture and richness.
Alternative
Grapeseed oil is a light, neutral oil with a relatively high smoke point, making it a reliable substitute for cooking and baking where olive oil's flavour is not central to the dish. It is particularly good in dressings and sautéing but will not replicate the characteristic taste of extra virgin olive oil.
| Country | Name |
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| Australia | olive oil |
| United Kingdom | olive oil |
| United States | olive oil |
Alternative
Canola oil is a widely available, affordable neutral oil with a mild flavour and moderate smoke point that works well as a functional substitute in most cooked applications. It lacks the flavour complexity of olive oil but is suitable when olive oil is used purely for its fat content rather than its taste.
Alternative
Melted refined coconut oil substitutes well for olive oil in baking and some cooking, providing a similar fat richness without a strong coconut flavour (when using the refined variety). Unrefined coconut oil will impart a noticeable coconut taste, which may not suit all dishes.
Alternative
Melted unsalted butter can replace olive oil in baking and pan cooking, adding richness and a dairy flavour. It contains water and milk solids which can affect browning and texture slightly, and it has a lower smoke point than most olive oils, so it is less suited to high-heat cooking.