Baking with Olive Oil Instead of Butter

"Using olive oil for baking is a familiar feature of Mediterranean cooking. While it may sound a bit odd, baking with olive oil has actually been done for centuries. Olive oil gives cakes and cookies a light texture and can be used with confidence in lieu of butter or other oils. It best to use a lower intensity, late harvest extra-virgin olive oil when baking which gives a subtle flavor. The dominant taste of high intensity olive oils may interfere with the end result taste.....Olive oil dramatically cuts back on the cholesterol and saturated fat content of desserts. It produces lighter-tasting baked goods and allows the flavor of the other ingredients to come forth. Because olive oil contains vitamin E, it helps to naturally maintain the freshness of baked goods and creates moist cakes, biscuits and muffins....
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Butter/Margarine	Olive Oil
1 teaspoon	3/4 teaspoon
1 tablespoon	2 1/4 teaspoons
1/4 cup	3 tablespoons
1/3 cup	1/4 cup
1/2 cup	1/4 cup + 2 tablespoons
2/3 cup	1/2 cup
3/4 cup	1/2 cup + 1 tablespoon
1 cup	3/4 cup