Just out of curiosity, has anyone here use olive oil as a fat substitute in any of their recipes? I have always wondered this and just saw my first recipe using extra light olive oil which is supposed to be flavorless in recipes. If you have, what is the conversion to olive oil and did it change the flavor of your recipe at all? TIA.
Jackie
I guess it would be for the health benefit. This is more geared towards lower fat recipes. It probably doesn't matter so much in recipes where there is a ton of sugar added, but if you are looking to cut back on unhealthy fats somewhat it would make total sense.
I found this site on olive oil. It compares it to vegetable oils and says that you can substitute it for regular oil in recipes. It will add a slightly different taste to your cakes but I can't see that it would ruin them plus with all the good things about olive oil. If it weren't so expensive, I would bake with it. I've completely converted to olive oil in all my cooking. Even make grilled cheese with it. It's so much better for you than butter and gives it some extra flavor. Now, back to the topic.
http://www.chefdepot.net/oliveoilfacts.htm
http://www.healingdaily.com/detoxification-diet/olive-oil.htm
I have a recipe for an olive oil honey cake which uses about 1 1/2 cups of extra virgin olive oil. It also uses the usual, cake flour, sugar, eggs, milk, and honey.
It's from a book called "Cakes from Scratch in Half the Time."
I haven't made it yet though 
so I don't know if this helps.
I had to use olive oil in a pinch once...I had literally a drizzle of canola oil and needed 1 cup of it! It was for a chocolate cake, and no one noticed a difference in taste. I'm not sure it would work for a lighter cake, but for chocolate cake it worked great for me! 
I've read recently that there are studies showing that Canola oil has just as many if not more health benefits. I use canola in all of my baking. But I have wondered about using olive oil when I was out of canola.
I use it all the time in my chocolate cake. It's the same recipe on the back of the Hershey cocoa box. It makes a very moist, very light cake. I also use skim milk instead of whole, don't know what kind of difference that makes too but it is delicious!
I use canola in all my recipes as well. I would love to use olive oil but I would have to jump my prices up to do it.
I could tell the difference in the cake flavor using Olive oil,it had more of a fruity bitter after taste in my white cake mix's, that I dint like at all....I used olive oil for years in my cooking, but went back to Canola for my cake recipes...
Extra Virgin Olive oil is way to strong in fragrance and taste and changes the flavor of anything you eat using it in...not to mention way too expensive as well...plus I researched and found out Canola has just as many of its own benefits as Olive oil does...so I started making my own blends till Smart Balance came out with a really nice balanced blend of their own,that tastes really good....I use it in my cake recipes sometimes, it does really well and don't change the flavor one bit...but its still cheaper to buy and use straight up Canola oil, so I usually keep a bottle of it handy for my cake mixes only...HTH,Mary 
Try coconut oil! I love it and use it in many of my cooking and baking--and the health benefits are wonderful!
http://www.eatfatlosefat.com/
Olive oil is good, coconut oil is better for health reasons, and even butter is good, too. This is the way people used to eat years ago before altering our foods with processing and chemicals, and they were healthier and leaner. Can't hurt to give it a try. We are hooked around here!
I actually use olive oil in all my baking. I find that it does not have a different taste but it does make the cake very moist. It makes a wonderful brownie when using the olive oil. Every cake, cupcake, brownie that I have made everyone comments on how moist the stuff is and want to know what I did and I tell them and they can't believe that is what it is. I actually have had friends try to do the same and they say that it does not come out the same so I don't know if it is the kind I use or what. I know the cost might be an issue but it is well worth it. I use the same amount as what the recipe or box says for vegetable oil.
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