Olive Oil
Fats & OilsA flavorful oil pressed from olives, used in Mediterranean cooking, dressings, sautéing, and as a finishing oil.
5 tested substitutes
·Most popular swap: Avocado Oil
Substitutes
Avocado Oil
The best substitute for high-heat cooking. Higher smoke point than olive oil. Mild buttery flavor. Use anywhere olive oil is called for.
Grapeseed Oil
Very neutral flavor with a high smoke point. Good for cooking where you don't want olive oil's flavor. Excellent in dressings and mayonnaise.
Canola Oil
Very neutral and affordable. Good for cooking but lacks olive oil's flavor complexity. Best when olive oil's flavor isn't central to the dish.
Walnut Oil
Rich, nutty flavor. Best used cold or as a finishing oil — has a low smoke point. Pairs well with salads, pasta, and roasted vegetables.
Butter (melted)
Adds richness and dairy flavor. Lower smoke point than olive oil. Best in baked goods and lower-heat cooking.