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Recipes Lori Thomson’s Easy Delicious Stuffed Onions
Butter Margine to Olive Oil Conversion Chart Fennel, Olive & Orange Salad
The Very Best Shrimp Extra Yummy Brownies
Zucchini with Red Onions and Basil Lemon Olive OIl Cake
Nancy ’s Bruschetta The Very Best Lemon Biscotti
The Very Best Onion Soup Walnut Pesto
Pestos Olive Oil Table Spread
Aunt Nancy's Wedding Soup Aioli
Pasta With Lemon OIl Lemon Blueberry Pound Cake
Lemon Asparagus Citrus Almond Olive Oil Cake
Lemon Avocado Salsa Pasta with Lemon Oil
Steve DeLaRosa’s Chimichuri Sauce Salty Sweet Popcorn



Nonna's Kitchen

Let’s start eating Mediterranean by changing the way we think. When we convert our use of butter to olive oil in our foods we do our bodies a world of good. We hope this conversion chart helps you on your way to a whole new way of thinking about food preparation.

Butter/Margarine to Olive Oil Conversion Chart

1 tsp butter = ¾ tsp Olive Oil

1 Tbsp butter = 2 ¼ tsp Olive Oil

2 Tbsp butter = 1 ½ Tbsp Olive Oil

¼ cup butter = 3 Tbsp Olive Oil

1/3 cup butter = ¼ cup Olive Oil

½ cup butter = ¼ cup + 2 Tbsp Olive Oil

2/3 cup butter = ½ cup Olive Oil

¾ cup butter = ½ cup + 1 Tbsp Olive Oil

1 cup butter = ¾ cup Olive Oil

Please remember that not all recipes can be converted from butter/margarine to olive oil. For instance, cake frosting must be able to stay solid at room temperature, so a quick frosting made with butter or margarine and powdered sugar would work, but one made with olive oil and powdered sugar would not.

It is also best to use a mild tasting late harvest olive oil for pastry ,cakes and cookies, while a regular olive oil will enhance the flavors of such sturdier baked items such as brownies.