Fats & Oils
Substitutes for Olive Oil in gelato
Olive oil is a pure plant fat (about 100% lipid, essentially no water, sugar or protein) pressed from olives. In gelato it acts as an anhydrous fat source that adds richness, aroma and a smooth mouthfeel without affecting freezing point. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
See the swap in a real recipe
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