Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Pressed from olives, available in extra virgin (cold-pressed) and refined varieties.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
0.92 g/cm3
1 Cup Weight
216g
Texture
Liquid
Category
Liquid
Top Substitute
Avocado Oil
Use 1:1
Neutral flavour, higher smoke point. Identical behaviour in baking.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 54.4 grams |
| 1/3 cups | 71.8 grams |
| 1/2 cups | 109 grams |
| 1 cups | 218 grams |
| 1.50 cups | 326 grams |
| 2 cups | 435 grams |
| 3 cups | 653 grams |
| 4 cups | 871 grams |
Density: 0.92 g/ml
Quick Convert
Density-accurate conversions for baking
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grams
Science Note: Precision within +/-0.002g
Recommended Tools & Pantry Picks for Olive Oil
Optional shopping references for bakers who want to compare tools and pantry options related to olive oil.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
Shop measuring sets ↗Disclosure: Some outbound links are affiliate links. As an Amazon Associate, CupOrGram earns from qualifying purchases. Learn more.
Substitutions for Olive Oil
Avocado Oil
excellent1:1
Neutral flavour, higher smoke point. Identical behaviour in baking.
Neutral flavour, higher smoke point. Identical behaviour in baking.
Melted Butter
goodUse 3/4 cup melted butter per 1 cup oil (adds water content)
Different flavour. Butter is only 80% fat vs oil's 100%.
Different flavour. Butter is only 80% fat vs oil's 100%.
Coconut Oil (melted)
good1:1
Adds coconut flavour. Solidifies at cool temperatures.
Adds coconut flavour. Solidifies at cool temperatures.
Storage Tips
Cool, dark place. Use within 6 months of opening for best quality.
Baking Science
Monounsaturated fat creates moist, tender crumb. Does not cream like butter (no air incorporation). Best in dense, moist bakes like olive oil cakes.
Recipe Context
For syrups: viscosity can trap residual liquid in measuring tools.
For batters: precise liquid amount controls final thickness and rise.
For glazes: even small liquid changes alter flow and set time.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Viscous liquids leave residue in cups and spoons, reducing accuracy.
Brand Variance & Measuring Method
Baseline reference: 1 cup olive oil = 216g. In real kitchens, a practical range is usually 207g-225g per cup (4% band).
Why this happens: liquids are usually more stable than dry ingredients, but viscosity and temperature still matter.