You reach for olive oil halfway through prep and the bottle's empty. The recipe calls for it to sauté vegetables, coat pasta, or finish a salad dressing.
Olive oil brings a mild fruitiness and smooth texture, but most neutral oils handle heat and moisture just as well. Pick a swap based on what the oil does in your dish-high-heat cooking, cold dressings, or baking-not just what's closest on the shelf.
Below are substitutes ranked by how closely they match olive oil's behavior in different recipes.
| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Canola Oil | ✨ Both | 1:1 | Neutral taste, lighter |
| 2 | Avocado Oil | 🍳 Cooking | 1:1 | Mild, buttery, high smoke point |
| 3 | Coconut Oil | ✨ Both | 1:1 | Slightly sweet, solid at room temp |
| 4 | Vegetable Oil | ✨ Both | 1:1 | Very neutral, no fruitiness |
| 5 | Butter (melted) | ✨ Both | 1:1 | Rich, creamy, adds dairy notes |
| 6 | Grapeseed Oil | ✨ Both | 1:1 | Clean, light, slightly nutty |
| 7 | Sunflower Oil | ✨ Both | 1:1 | Mild, slightly nutty |
| 8 | Peanut Oil | 🍳 Cooking | 1:1 | Nutty, high smoke point |
| 9 | Sesame Oil | 🍳 Cooking | ½ tablespoon toasted or 1:1 light | Strong nutty flavor (toasted) |
Canola oil and avocado oil are top substitutes; prioritize matching heat tolerance and flavor neutrality. For baking or roasting, choose oils that won't overpower the dish. Remember to melt solid oils like coconut before use for best results.
9 Easy Olive Oil Swaps for Cooking
These oils vary in flavor intensity and smoke point. Some stay neutral, while others add distinct character.
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Match the oil to what your recipe needs-heat tolerance, flavor, or texture.
1 - Canola Oil
Canola oil works for frying, roasting, and baking without adding flavor. It heats well and stays out of the way, making it a reliable pick when you want the other ingredients to stand out.
If you're also out of canola, instead of Canola Oil try these for similar neutral options.
- Use 1 tablespoon per 1 tablespoon of olive oil
- Lighter body than olive oil; won't coat as heavily in cold dressings
Skip if: you need the fruity note olive oil adds to vinaigrettes or finishing dishes.
Canola Oil
Works for: High-heat frying, neutral baking, roasting vegetables without added flavor
Skip if: You want a distinct fruity or peppery finish in dressings
Olive Oil
Works for: Finishing salads, drizzling over pasta, low-heat sautés with fruity depth
Skip if: You're deep-frying or need a completely neutral base
2 - Avocado Oil
Avocado oil handles high heat better than most oils, making it ideal for searing, roasting, and stir-frying. The flavor stays mild and buttery, so it won't compete with spices or marinades.
Use 1 tablespoon per 1 tablespoon of olive oil. It's thicker than canola but lighter than coconut, so dressings stay smooth without turning heavy.
Skip if: you're baking something where olive oil's fruity edge is part of the flavor.
3 - Coconut Oil
Coconut oil adds a subtle sweetness that works well in baking and some sautéed dishes. It's solid at room temperature, so melt it first if the recipe calls for liquid oil.
If you're short on coconut oil too, easy Coconut Oil swaps that work covers similar tropical-leaning options.
- Use 1 tablespoon per 1 tablespoon of olive oil
- Best in baking, roasted sweet vegetables, or stir-fries with ginger and garlic
- Skip in cold dressings-it solidifies and clumps
Skip if: you're making a savory salad dressing or pasta dish where sweetness feels out of place.
| Use | Ratio | Notes |
|---|---|---|
| Baking | 1:1 | Adds mild sweetness; melts smoothly into batters |
| Sautéing | 1:1 | Works for medium heat; avoid for delicate savory dishes |
| Cold Dressing | Not recommended | Solidifies below 76°F; clumps in vinaigrettes |
4 - Vegetable Oil
Vegetable oil is the most neutral option. It heats well, blends into batters without changing flavor, and works in nearly any recipe that calls for a liquid fat.
If vegetable oil isn't available either, Vegetable Oil swaps that match offers similarly neutral alternatives.
Use 1 tablespoon per 1 tablespoon of olive oil. It's thinner than olive oil, so dressings may need a touch more oil to coat evenly.
Skip if: you want any distinct flavor or richness-this oil disappears completely.
5 - Butter (melted)
Melted butter brings richness and a creamy texture that olive oil can't match. It's ideal for baking, pan-frying, and roasted vegetables where a golden, caramelized edge is the goal.
When butter runs out too, swaps when Butter runs out covers similar dairy-based and non-dairy options.
Use 1 tablespoon per 1 tablespoon of olive oil. Butter adds moisture and flavor but browns quickly at high heat, so keep the temperature moderate.
It's not a fit for cold dressings-it solidifies and separates as it cools. Stick to cooked dishes where the butter stays melted and blends into the food.
Skip if: you need a vegan or dairy-free option, or you're making a vinaigrette.
6 - Grapeseed Oil
Grapeseed oil is clean and light with a faint nuttiness that doesn't overpower other ingredients. It works well in dressings, high-heat cooking, and baking where you want the oil to stay in the background.
If grapeseed oil isn't on hand either, easy Grapeseed Oil swaps that work covers similar light, neutral oils.
What to expect:
- Use 1 tablespoon per 1 tablespoon of olive oil
- High smoke point makes it safe for stir-frying and roasting above 400°F
- Lighter body than olive oil; dressings may need a splash more to coat evenly
Skip if: you're allergic to grapes or seeds, or you want a richer, more pronounced flavor.
7 - Sunflower Oil
Sunflower oil is mild with a slight nuttiness that's less assertive than olive oil. It heats well, making it a solid pick for frying and baking.
Use 1 tablespoon per 1 tablespoon of olive oil. It's lighter than olive oil, so dressings may feel less coating.
Add an extra teaspoon if the texture seems thin.
Skip if: the recipe requires high oleic content or you want a stronger, more distinct flavor.
8 - Peanut Oil
Peanut oil adds a nutty depth and handles high heat without smoking. It's a strong choice for stir-fries, deep-frying, and Asian-inspired dishes where the flavor complements ginger, garlic, and soy.
When peanut oil isn't available either, quick Peanut Oil replacements to try covers similar high-heat, nutty options.
Use 1 tablespoon per 1 tablespoon of olive oil. The flavor is stronger than olive oil, so it works best in dishes where a nutty edge fits the profile.
Skip if: you have a nut allergy, or you're making something delicate where the nuttiness would stand out too much.
9 - Sesame Oil (toasted or light)
Toasted sesame oil has a strong, nutty flavor that works best as a finishing oil, not a cooking fat. Use half the amount-½ tablespoon per 1 tablespoon of olive oil-and drizzle it over noodles, rice, or roasted vegetables after cooking.
Results vary by dish-Sesame Oil replacements that work narrows down similar nutty oils.
Light sesame oil is milder and can replace olive oil 1:1 in stir-fries and sautés. It heats well and doesn't dominate other flavors.
Here's what to know:
- Toasted sesame oil is too intense for baking or deep frying
- Light sesame oil works for medium-heat cooking but lacks olive oil's fruitiness
- Both types are best in Asian-inspired dishes where the nutty flavor fits
- Use toasted sesame oil sparingly-a little goes a long way
Skip if: you're baking or making a cold dressing where the sesame flavor would feel out of place.
Choosing the Right Olive Oil Substitute
Most of these oils work without changing your recipe, but the best choice depends on what you're making. For high-heat cooking, avocado or peanut oil handles the heat.
For baking, canola or melted butter blends in smoothly. Match the oil to what the dish needs-heat tolerance, flavor, or neutral texture.
- Closest match - Canola oil for neutral, all-purpose use
- Easiest grab - Vegetable oil when you need something fast
- High-heat option - Avocado oil for roasting and searing above 400°F
Frequently Asked Questions
Yes, use a 1:1 ratio. Canola oil is lighter and more neutral, so baked goods may taste less rich. It works well in cakes and muffins where olive oil's fruitiness isn't essential.
Avocado oil is milder and buttery, without olive oil's fruity or peppery notes. It works better for cooking than finishing, where olive oil's flavor stands out more.
Yes, but coconut oil adds a subtle sweetness. Use refined coconut oil for less flavor, and keep the heat moderate to avoid burning.
Melted butter works well for coating pasta and adding richness. It's creamier than olive oil but not dairy-free, so skip it if you need a plant-based option.
Grapeseed or avocado oil work best-both are light and mild. Avoid coconut oil (it solidifies) and toasted sesame oil (too strong). Use a 1:1 ratio.
9 Best Substitutes for Olive Oil
Ingredients
Method
- Determine the role of olive oil in your recipe: high-heat cooking, cold dressing, or baking.
- Select a substitute based on the needed use: Canola or Vegetable oil for neutral use, Avocado or Peanut oil for high heat, Butter for richness, and others accordingly.
- Measure the substitute using a 1:1 ratio with olive oil or follow specific instructions for sesame oil (½ tablespoon toasted).
- Melt solid substitutes like coconut oil before use to ensure smooth integration.
- Adjust texture by adding a bit more oil when substitutes like Canola, Grapeseed, or Sunflower oil feel too thin in dressings.
- Use substitutes according to their flavor profile: avoid coconut oil and toasted sesame oil in cold dressings to prevent clumping and overpowering flavors.
- Monitor heat carefully when using butter since it burns faster; lower the temperature to avoid bitterness.
- Taste test your dish after substitution to confirm flavor and texture are balanced and adjust as needed.
