Olive Oil In Place Of Shortening

by Kim

Can I use olive oil in place of shortening (Crisco) for candy making with chocolate coating?

Thanks for your help.


Hi Kim,

I assume you are asking about using a little olive oil added to your chocolate while melting to help it melt easily and set.

Technically, you "can" use olive oil, but it won't be the same. Depending on the olive oil, you may notice a slight change in taste, but if it's a mild olive oil and you only use a dab, you can probably get away with it.

There are other options for shortening substitutions when melting chocolate. If you are going to be candy making regularly, the best thing to do is buy some Paramount Crystals. They are very inexpensive and work really well.

Coconut oil is also a good option. Whichever option you choose, don't add too much. I would only suggest about a tablespoon per pound of chocolate.

Of course, if you don't have any shortening, or anything else on hand, you don't need to add anything. You can simply melt your chocolate and use it without any added oils.

Hope that helps!

Comments for Olive Oil In Place Of Shortening

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Sep 20, 2016
Don't use olive oil instead of shortening
by: kaydra

I found this out the hard way on a desperate attempt to thin out Wilton Candy melts, no bueno! You will alter the taste totally if you use olive oil.

Definitely use coconut oil. It enhances the chocolate flavor and will have your recipients asking, "What is that delectable flavor??!"

Coconut oil thins out the chocolate evenly. You won't regret using it and you can add as much as you need.

Happy dipping!!

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