Ingredient hub

Olive oil

Olive oil is liquid gold, but it is lighter than water (1ml does not equal 1g!). Measuring by volume is messy and inaccurate because oil clings to the cup, leading to under-portioning. Weighing is cleaner, faster, and accounts for the specific density (approx 0.915 g/mL), ensuring your dressings and sautés are perfectly balanced.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Sources: CDC · FDA

FAQ

Can I fry with Extra Virgin Olive Oil (EVOO)?

Yes, but be careful. EVOO has a lower smoke point (~375°F/190°C) than refined oils. It's great for sautéing, but for deep frying at high heat, refined olive oil or vegetable oil is safer and more neutral.

Why weighs oil instead of using a spoon?

Viscosity. Oils form a curved surface (meniscus) making eye-level reading hard, and they coat the measuring spoon, meaning you often add less than the recipe calls for. Weight is absolute.

All conversions for this ingredient

• Cup → g /en/convert/oil_olive/cup-to-grams/
• g → Cups /en/convert/oil_olive/grams-to-cups/
• Tbsp → g /en/convert/oil_olive/tbsp-to-grams/
• Tsp → g /en/convert/oil_olive/tsp-to-grams/
• mL → g /en/convert/oil_olive/ml-to-grams/
• oz → g /en/convert/oil_olive/oz-to-grams/