Can I use olive oil in place of other liquid oils when making cakes and quick breads?

Yes, you can, but for the best flavor, be sure to choose a light, mild-flavor olive oil that is light golden in color. Potent extra-virgin olive oils are best saved for cooking.

Carrot cake, pumpkin bread, and corn muffins are particularly delicious when prepared with light olive oil.

Answered by Deborah-Wagman

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