What a Great Idea - Olive Oil For Baking!


Olive oil has actually been used for centuries in the Mediterranean part of the world for baking. Baking with olive oil, rather than with butter or other fats, gives cakes and cookies a light soft texture and can be used with good results. Preferably use an olive oil with a fruity aroma and taste, but do not use olive oils with strong aromas and spicy chilly undertones. Using those flavors may alter the taste of your dessert. ELEA Extra Virgin Olive Oil is a medium intensity EVOO and is excellent for baking, as an alternative to butter, due to its fruity, honey, and sweet undertone. Visit to order your supply of this exquisite excellent olive oil for making the best desserts, yes, even ice cream! 

Olive oil dramatically cuts back on the cholesterol and saturated fat content of desserts, which is not a bad idea. It also produces lighter-tasting baked goods and allows the flavor of the other ingredients to shine through. Seeing that olive oil contains vitamin E, it helps to naturally bring out and maintain the freshness of baked goods - moist cakes, biscuits and muffins. Using olive oil is like packing healthy goodness. Why not try it for a healthy change, next time you turn on the oven, this Holiday season. You will surely love the taste and texture of your sweets.

You can also use olive oil for preparing a baking pan. Simply brush the oil onto your favorite baking pan, cookie sheet, spring-form or other type of baking dish.

To help you determine how to substitute with olive oil in baking or other cooking recipes, use the chart below to convert the quantity of butter, called for in a recipe, to the suggested quantity of olive oil. This conversion chart is specifically for baking recipes where you will have to use discretion seeing that quantities are critical. Just note, you cannot convert all recipes, but the chart is a great and good help for most of them. As you cook with olive oil, you become a pro all by yourself. Don't forget to share your experience with others and lead them as well on the road to cooking their next desserts with olive oil...especially ELEA! Here's to happy baking with olive oil this Holiday Season!!

Chocolate Cake with Mint

  • 1/2 cup "ELEA" Extra Virgin Olive Oil
  • 2 cups of sugar
  • 1 3/4 cups all purpose flour, sifted
  • 3 1/4 cups cocoa
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup of milk
  • 2 drops vanilla essence
  • 1 cup warm water
  • 1/2 cup mint, finely chopped
  • 2 tablespoons "ELEA" Extra Virgin Olive Oil to brush cake tin
  • 1 tablespoon flour to drizzle in cake tin
  • 1 cup of your favourite marmalade
  • Mint leaves to garnish
1. Pre-heat the oven at 200ºC. Mix the sugar with the flour, cocoa, soda, salt, vanilla and mint in a large bowl.
2. In a second bowl, mix the eggs ( whisked ) with milk, olive oil and warm water.
3. Pour the contents of the second bowl into the first and process in a blender for 2-3 minutes and then manually for 6-7 minutes.
4. Oil and flour a long cake tin and add in the cake mixture.
5. Bake at 180ºC for 40-45 minutes.
6. When cake is done serve it with your favourite marmalade and garnish with fresh mint.


ELEA Extra Virgin Olive Oil (EVOO) has many plusses: Gourmet Brand, Organic or non-organic, Kosher, NON GMO, FDA certified, Cold Extracted, 100% Greek, 100% EVOO, unfiltered, Early harvest.

Loutraki Olive Oil is one of the high quality products that we at van Gaalen Distributions  distribute that has received numerous certificates and awards. Feel free to check out our website ( We would love to hear from you!


I wanted to tell you before I go how wonderful the olive oil is.  Simply exquisite! .... vast improvement on the olive oil we originally used.  ..... it was absolutely fantastic!!!!!  It had a great taste!  ~Larry, Ontario Nov 2016

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Marcy O'Rourke
Dec 9, 2016 at 18:42:34
I have IBS and butter is very hard on my digestion, as is coconut oil. But I seem to have no trouble at all with olive oil. I thought I'd never be able to enjoy a brownie again. Thank you so much for your recipe