04/08/2026
Butter has never been the only option, and for anyone who's noticed how much richer a good olive oil cake tastes than expected, it's clear why. Olive oil brings moisture that stays long after a bake has cooled, along with a subtle fruitiness that butter simply can't offer. It's a quiet substitution that changes very little about the method and a great deal about the result.
Swap it in at a one-to-one ratio, roughly three-quarters of the amount if replacing butter directly, in citrus cakes, dense chocolate loaves, or a simple olive oil cake finished with flaky salt. Choose a milder oil so it supports the bake rather than announcing itself, and let it do its quiet work.
The Jezreel range includes oils gentle enough for exactly this.
Shop at jezreelolive.com