Fat | Vegan Gluten Free Vegetarian

Olive Oil Margarine

Olea europaea (olive), Glycine max (soybean) Allergens: Soy
Olive Oil Margarine

Sourcing & Taxonomy

  • Family Oleaceae (olive), Fabaceae (soybean)
  • Primary Cuisine General
  • Seasonality Year-Round
  • Source Vegetable Oils (Olive, Soy, Palm)

The Forktionary Angle

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Definition

A non-dairy butter substitute primarily made from a blend of vegetable oils, often including olive oil, and emulsifiers.

Sensory Profile

TasteMildly Salty, Subtle Olive
TextureCreamy, Smooth, Spreadable
AromaMild, Slight Olive
AcidityLow

Technical Metrics

Nutrition Facts

Per 14g (1 tbsp)
Calories720 kcal
Total Fat80 g
Saturated Fat15 g
Trans Fat0 g
Cholesterol0 mg
Protein0 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium0 mg
Iron0 mg
Potassium0 mg

Chef’s Secret

When baking, use margarine that is at room temperature to ensure it creams smoothly with sugar, preventing a gritty texture.

Substitutions

Best Match

Regular Margarine

1:1

Similar texture and function, but different oil blend.

Butter

1:1

Dairy-based, richer flavor, but works similarly in most applications.

Coconut Oil (solid)

1:1

Vegan alternative, distinct coconut flavor, solid at room temp.

Liquid Olive Oil

1:1 (for some uses)

Good for sautéing, but not for spreading or baking where solid fat is needed.

Buying Guide

Check for non-hydrogenated" to avoid trans fats. Store refrigerated."

Flavor Pairings

Toast Vegetables Potatoes Corn on the Cob Baked Goods