Many quick breads already contain liquid fat in the form of canola oil. Krieger says that subbing more fully-flavored olive oil is a simple matter of picking up a different bottle. For butter, we want to use slightly less when substituting olive oil: three tablespoons for every 1/4 cup of melted butter.
Olive oil is one of those "good" fats. As Krieger explains, it's a monosaturated fat with lots of antioxidants and vitamin E. It's been shown to reduce the risk of heart disease and can be a very healthy part of a regular diet.
And hey, it tastes delicious! Bonus! The fruity, spicy, and buttery notes of a mild olive oil is best in baked goods that already have a savory element, like breakfast muffins and many quick breads. Krieger particularly recommends it in her recipe for Olive Oil Pumpkin Bread.
Do you ever use olive oil in your baking?