01
Avocado Oil
10.0best for raw1 cup : 1 cup
Higher smoke point, great for high-heat cooking
10.0
olive oil substitute
for raw.
Raw applications skip the heat entirely, so olive oil's uncooked phenolic compounds drive bitterness and peppery finish straight onto the palate within seconds of coating. Food safety hinges on storage at or below 70 degrees F to prevent rancidity across a 6-month window, and texture stays pourable down to about 45 degrees F before clouding. Swaps here are judged on oxidation stability over 30 days opened, cold-pour viscosity, and whether flavor brightness registers within a 2-second taste window without cooking.
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adjustment for raw
Avocado oil at 1:1 brings a buttery, mild raw profile versus olive's peppery pungency, useful when the dish (tomato burrata, fruit carpaccio) should read sweet rather than grassy. Its chlorophyll content keeps a green tint on plated salads for 15 minutes before oxidation dulls it.
02
Almond Oil
10.0best for raw1 cup : 1 cup
Delicate nutty flavor, best for low-heat use
10.0
adjustment for raw
Almond oil at 1:1 reads delicately nutty and is unstable above 115 F, so raw-only. It oxidizes within six weeks of opening, so buy small bottles and refrigerate. Drizzle over stone fruit, burrata, or shaved vegetables where its sweetness echoes the produce.
03
Grapeseed Oil
6.7best for raw1 cup : 1 cup
Use light/refined for neutral high-heat use
6.7
adjustment for raw
Grapeseed at 1:1 disappears flavor-wise, letting lemon, herbs, or chili step forward on a raw plate. Its thin viscosity means it won't coat leaves the way olive does, so dress salads with an extra 10 percent by volume or emulsify with a dab of mustard.
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04
Sesame Oil
10.01 cup : 1 cup
Use light sesame for cooking, toasted to finish
10.0
adjustment for this dish
Use light (unroasted) sesame at 1:1 for a nutty whisper that still reads neutral at raw temperature; toasted sesame overpowers at more than a teaspoon per cup. Pairs with soy-lime-ginger dressings where olive's peppery note would clash with the East Asian flavor axis.
05
Rice Bran Oil
10.01 cup : 1 cup
Clean neutral taste, popular in Asian cooking
10.0
adjustment for this dish
Rice bran at 1:1 gives near-zero flavor at room temperature plus a clean finish on raw slicing-style dishes like crudo or poke. Its oryzanol antioxidants extend the dressed salad's crispness to 40 minutes before wilting, versus 25 minutes with a more unstable polyunsaturate.
06
Canola Oil
5.01 cup : 1 cup
Neutral flavor, works in any recipe
5.0
adjustment for this dish
Canola at 1:1 is neutral and budget-friendly but loses olive's body against vinegar at room temperature, breaking emulsion within 15 minutes. Shake hard before each pour, and pair with creamy dressings where mayonnaise or yogurt carries the structure the oil won't.
07
Vegetable Oil
5.01 cup : 1 cup
Neutral flavor, best for baking and frying
5.0
adjustment for this dish
Generic vegetable oil at 1:1 works on budget slaws and marinated beans but reads flat because it lacks olive's monoterpene volatiles. Lift it with a teaspoon of toasted sesame, walnut, or a bruised garlic clove steeped 30 minutes and strained before using raw.
08
Sunflower Oil
5.01 cup : 1 cup
Adds flavor, best for dressings and low-heat use
5.0
adjustment for this dish
Use high-oleic sunflower at 1:1 for a buttery raw finish. The linoleic version tastes flat and turns rancid within three months. Sunflower's viscosity (30 cP) is lighter than olive's 84 cP, so you'll need 10 percent more by volume to get the same coating on greens.
09
Safflower Oil
5.01 cup : 1 cup
Very neutral flavor, good all-purpose oil
5.0
10
Butter
4.01 tbsp : 1 tbsp
Use about 7/8 cup butter per cup oil; adds richness and dairy flavor, solidifies when cool so best in baking
4.0
11
Coconut Oil
10.01 cup : 1 cup
Adds slight coconut flavor, good for sauteing
10.0
12
Flaxseed Oil
10.01 tbsp : 1 tbsp
Good for dressings and drizzling
10.0
13
Hazelnut Oil
10.01 tbsp : 1 tbsp
Less nutty but works as finisher
10.0
14
Pesto
10.01 tbsp : 1 tbsp
Mix with garlic and parmesan
10.0
15
Corn Oil
5.01 cup : 1 cup
Neutral and affordable, good for frying
5.0
16
Peanut Oil
10.01 cup : 1 cup
Neutral for frying, higher smoke point
10.0
17
Margarine
6.71 cup : 3/4 cup
Use less, best for savory baking and cooking
6.7
18
Whipped Butter
6.71 cup : 1/2 cup
Use half volume; works for spreading and cooking
6.7