Ingredient Comparison
🫒
Olive Oil
vs
🫙
Shortening
Olive Oil vs Shortening
Both are common in the kitchen, but they behave differently. Here's how to choose between them for your next recipe.
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The short answer
Use Olive Oil when you need it for bread, muffins, quick breads. Use Shortening when you need it for biscuits, pie crust, tamales.
🫒
Olive OilFats & Oils
A flavorful oil pressed from olives, used in Mediterranean cooking, dressings, sautéing, and as a finishing oil.
5 substitutes available
🫙
ShorteningFats & Oils
A solid plant-based fat (usually hydrogenated oil) used in pie crusts, cookies, and frosting for flakiness and stability.
4 substitutes available
Key Differences
| Attribute | Olive Oil | Shortening |
|---|---|---|
| Category | Fats & Oils | Fats & Oils |
| Substitutes | 5 | 4 |
| Diet Options |
Diet Compatibility
Olive Oil
Shortening
Substitutes
🫒 Olive Oil Substitutes
- Avocado Oil1:1
- Grapeseed Oil1:1
- Canola Oil1:1
- Walnut Oil1:1
- Butter (melted)1:1
🫙 Shortening Substitutes
- Butter1:1
- Coconut Oil1:1
- Lard1:1
- Vegetable Oil7/8 cup per 1 cup shortening
Which Should I Use?
Use Olive Oil when…
✅ Best for
breadmuffinsquick breadsroastingsautéingsavory bakingsavory cooking
⚠️ Not ideal for
cookies needing crisp texturedelicate cakesflaky pastryfrostingfrostingssweet bakingsweet muffins where flavor would intrude
Use Shortening when…
✅ Best for
biscuitspie crusttamales