Olive oil vs Vegetable oil
Both are liquid fats you can swap 1:1 by volume, so the real question is flavor. Vegetable oil is neutral and disappears into a cake; olive oil brings a fruity, sometimes peppery note that suits citrus and almond cakes, focaccia, and savory bakes. Use a mild or light olive oil if you want the moisture without the strong taste. For neutral cakes and frying, vegetable oil is the safer default.
At a glance
| Ingredient | Grams per cup | Type | Key trait |
|---|---|---|---|
| Olive oil | 216 g | Dairy & Fats | Olive oil is a touch lighter than most neutral vegetable oils. |
| Vegetable oil | 218 g | Dairy & Fats | Oils weigh less than water per cup because they are less dense. |
How to swap olive oil and vegetable oil
- 1 cup olive oil = 1 cup vegetable, canola, or other neutral oil (California Olive Ranch)Straight 1:1 swap. Use light or refined olive oil where you want neutrality; extra-virgin carries fruity/peppery flavor that suits cakes, focaccia, savory bakes.
- Equal light olive oil, canola, or sunflower oil — flavor-neutral within the oil familyAvoid extra-virgin olive oil unless the recipe is savory; the peppery flavor carries through baked goods.
Full conversions: Olive oil converter · Vegetable oil converter. More swaps: Olive oil substitutes · Vegetable oil substitutes.
More comparisons
* Conversion figures are typical average weights for one US customary cup (236.6 ml), based on the King Arthur Baking Ingredient Weight Chart and cross-referenced with the U.S. Department of Agriculture FoodData Central database. Actual weight varies with packing, brand and humidity — see our methodology.