Swap salted butter
for extra virgin olive oil
This is a fat-QUALITY swap (saturated → unsaturated), not a calorie cut — olive oil even has a touch more. Great for sautéing and finishing; in baking it changes flavor and texture.
Side by side (per 100 g)
Both options’ macros with TACO/USDA sourcing. The difference is shown neutrally — the real win is in the badge above.
| per 100 g | salted butter | extra virgin olive oil | difference |
|---|---|---|---|
| Calories | 726 | 884 | +158 |
| Protein | 0.4g | 0g | −0.4g |
| Carbs | 0.1g | 0g | −0.1g |
| Fiber | 0g | 0g | = |
| Sugar | 0.1g | 0g | −0.1g |
| Fat● | 82.4g | 100g | +17.6g |
source: TACO
What changes in flavor and texture
salted butterextra virgin olive oil
Flavor
Sweetness
Saltiness
Acidity
Umami
Richness
Texture
Creaminess
Crispiness
Where to make this swap
Classics that use the original ingredient — clone any one and make the swap in your version.
- Party sweetCoconut beijinho
- DessertBrazilian carrot cake with chocolate glaze
- Party sweetTraditional brigadeiro
- Finger foodBrazilian chicken coxinha (drumstick-shaped croquette)
- Main courseBrazilian carne-seca shepherd's pie with cassava
- Main courseBrazilian chicken stroganoff
- Main courseLasagna bolognese
- BreakfastBrazilian tapioca crepe (cassava starch)
FoodClone is a cooking and wellness app. It is not a medical device and does not replace professional care. For questions about your health, consult a doctor or nutritionist.