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How can I lower my use of oils that are high in saturated fat and still cook tasty food?

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Here's a quick conversion chart so you can substitute “light” olive oil or soybean oil into recipes. If I am baking I prefer a more neutral tasting oil like soybean oil, which has the added benefit of helping to lower your LDL or bad cholesterol:

  • 1/4 cup butter - 3 tablespoons olive oil
  • 1/3 cup butter - 1/4 cup olive oil
  • 1/2 cup butter - 1/4 cup +1 tablespoon olive oil
  • 2/3 cup butter - 1/2 cup olive oil
  • 3/4 cup butter - 1/2 cup + 1 tablespoon olive oil
  • 1 cup butter - 3/4 cup olive oil