Out of Canola oil, one case
Can you substitute olive oil for canola oil?
4 options, ranked, with the exact amount
Use Light or refined olive oil
1 cup for every cup of canola oil
Yes, in the same amount. Light or refined olive oil is neutral and works anywhere canola does, including baking and frying. Extra virgin olive oil also measures cup for cup, but it tastes fruity and peppery, which shows in vanilla cakes and mayonnaise, and it starts to smoke sooner. Keep extra virgin for sautéing, roasting and bakes where its flavor fits.
- Verdict —
- Works
- Best for —
- cakes, muffins and boxed mixes
- Pantry —
- Likely in your cupboard
One casethe full canola oil card
Every option, one card
Ranked| # | Substitute | Instead of 1 cup canola oil | Verdict |
|---|---|---|---|
| 1 | Light or refined olive oilcakes, muffins and boxed mixes | 1 cupWorks | Works |
| 2 | Extra virgin olive oilsautéing and roasting up to about 400°F | 1 cupYou'll taste it | You'll taste it |
| 3 | Vegetable oildeep frying | 1 cupWorks | Works |
| 4 | Avocado oilsearing and stir-frying | 1 cupWorks | Works |
Light or refined olive oil
neutral, with at most a faint olive note
Olive oil sold as light, extra light or simply olive oil is refined. It is pale, close to flavorless and takes high heat, about 465°F, so it behaves like canola.
- Best for
- cakes, muffins and boxed mixes, pan-frying, roasting and stir-frying, mayonnaise and neutral dressings
- Suits
- vegan
- Where it fails
- Very little. It costs more than canola, which matters when a recipe needs several cups for deep frying.
Light refers to flavor and color. It has the same fat and calories as any other oil.
Extra virgin olive oil
fruity, grassy and peppery
Unrefined olive oil, with the full fruity, grassy, peppery flavor. It measures the same as canola and gives the same moist crumb.
- Best for
- sautéing and roasting up to about 400°F, chocolate, citrus, nut and spice cakes, vinaigrettes, marinades and focaccia
- Prep
- In mild-flavored bakes, use half extra virgin and half any neutral oil.
- Suits
- vegan
- Where it fails
- Vanilla and white cakes, where the flavor stands out. Mayonnaise and aioli made in a blender or food processor, which turn bitter. Deep frying and hard searing: depending on the bottle it starts to smoke somewhere between 350°F and 410°F.
Vegetable oil
neutral taste
When the olive flavor would be wrong and there is no light olive oil, any neutral oil is the exact swap for canola.
- Best for
- deep frying, white and vanilla cakes, mayonnaise
- Suits
- vegan
- Where it fails
- Nowhere canola works.
Avocado oil
mild and slightly buttery
Refined avocado oil is mild and handles the highest heat of the common kitchen oils.
- Best for
- searing and stir-frying, roasting at high heat, baking when you want a neutral oil
- Suits
- vegan
- Where it fails
- Unrefined avocado oil is green and tastes grassy. It is also the most expensive option here.
Tips for substituting canola oil
5 tips- Use the same measure: 1/3 cup olive oil for 1/3 cup canola in a boxed mix, 1 tbsp for 1 tbsp in a pan. Time and temperature stay the same.
- For frying at 350°F to 375°F, use light or refined olive oil. With extra virgin, keep the pan at medium to medium-high and turn the heat down if the oil starts to smoke.
- For mayonnaise with extra virgin olive oil, whisk by hand or use it for no more than a quarter of the oil. Fast blades make it bitter.
- Olive oil turns cloudy and thick in the fridge. A dressing made with it clears again after 10 to 15 minutes at room temperature.
- Taste the oil before baking with it. If it is sharp or bitter on a spoon, it will be in the cake.
Questions
4 questionsCan I use olive oil in place of canola oil in brownies or cake mix?
Yes, in the amount the box calls for. Light olive oil will not change the flavor. Extra virgin olive oil adds a fruity note that goes well with chocolate brownies and is noticeable in yellow or white cake.
Can I fry with olive oil in place of canola oil?
Yes. Refined or light olive oil takes frying temperatures as well as canola does. Extra virgin olive oil is fine for sautéing and shallow frying over medium to medium-high heat; it smokes sooner than canola and costs more, so it is a poor choice for filling a deep fryer.
Will I taste the olive oil?
With light or refined olive oil, no. With extra virgin, yes in anything mild, such as vanilla cake, mayonnaise or a neutral stir-fry. In tomato sauces, roasted vegetables, marinades and chocolate bakes the flavor blends in.
Can I use canola oil in place of olive oil instead?
Yes, in the same amount, for cooking and baking. You lose the olive flavor, so it is a weak swap for drizzling over a finished dish, dipping bread or a vinaigrette where the oil is the main taste.