Ingredient hub
Olive oil
Olive oil is a liquid fat obtained from olives. Extra virgin (EVOO) is the highest quality, unrefined, and has a more robust flavor, ideal for finishing dishes.
Use for salad dressings, sautéing vegetables over medium-low heat, or as a finishing drizzle on soups and pasta. Avoid very high heat for EVOO to preserve its flavor.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Density source:USDA FoodData Central
Kitchen Conversion Chart
Cups, tbsp, tsp, mL and oz — all in one printable reference for oils, liquids, dairy and sauces.
Liquids & oils
- Read liquids at eye level; oils are lighter than water (≈0.91–0.93 g/mL).
- For dressings, weigh oils for easier scaling.
Storage & tools
- Refrigerate perishable foods within 2 hours (1 hour if above 32 °C / 90 °F).
- Keep the refrigerator at or below 4 °C (40 °F); cold chain reduces mass loss.
- Cool hot foods in shallow containers so they chill quickly without condensation.
- Use an appliance thermometer to verify fridge and freezer temperatures.
Store in a cool, dark place away from the stove. Light and heat can cause it to become rancid.
FAQ
- Can I fry at high heat?
- Use regular or refined olive oil for higher heat; reserve extra virgin for medium or finishing.