Naturally cholesterol free, olive oil is a monounsaturated fat which makes it a healthful substitute for butter, margarine, shortening, and other oils. There is evidence that olive oil may actually help lower LDL ("bad" cholesterol) levels without altering levels of HDL ("good" cholesterol).

Use a 1:1 substitution in recipes calling for vegetable oil; always use Farouk Friedman Extra Virgin Olive Oil for baking and frying. A convenient Conversion Chart is included below for substitution amounts when recipes call for butter or margarine. You can also use olive oil in place of other oils you use routinely to prevent foods from sticking (such as in rice or pasta) or to grease a pan or metal kabobs.