Is extra virgin olive oil good for baking?

Is extra virgin olive oil good for baking?

While extra virgin olive oil is a healthy and flavorful addition to savory dishes, its high smoke point and mild flavor make it a suitable substitute for butter or vegetable oil in some baking recipes. When used in moderation, extra virgin olive oil can add richness and texture to baked goods such as cakes, muffins, and biscuits without overpowering their flavors. However, its strong taste may not work well in delicate pastries like croissants or puff pastries, as it could alter their classic buttery taste. It is essential to note that extra virgin olive oil may result in denser and heavier baked goods due to its thick consistency compared to traditional baking oils. Therefore, it’s crucial to adjust the recipe’s liquid and dry ingredients accordingly when substituting olive oil for other oils to achieve the desired texture. Ultimately, the decision to use extra virgin olive oil in baking is a matter of personal preference and experimentation as some bakers may find it a healthier and more flavorful alternative to traditional baking oils, while others may prefer the classic taste and texture of butter or vegetable oil.