1 teaspoon of olive oil weighs 4.5 g. A teaspoon is one forty-eighth of a cup, and a cup of olive oil is 216 g poured, so the maths is 216 ÷ 48 = 4.5 g. The same cup divided by 16 gives the tablespoon weight of 13.5 g, and there are 3 teaspoons in every tablespoon. The number at the top of this page is the one most people need, and the rest of the page explains why that number moves around between kitchens and how to keep it steady.
Oil pressed from olives; extra virgin is best uncooked, refined suits frying, and it is used for dressings, roasting, frying and bread dipping.
All figures on this page are approximate, and they come from USDA, measured poured. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
One teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 4.50 g |
| 2 tsp | 9.00 g |
| 3 tsp | 13.50 g |
| 4 tsp | 18.00 g |
| 5 tsp | 22.50 g |
| 6 tsp | 27.00 g |
| 7 tsp | 31.50 g |
| 8 tsp | 36.00 g |
| 9 tsp | 40.50 g |
| 10 tsp | 45.00 g |
| 11 tsp | 49.50 g |
| 12 tsp | 54.00 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 13.5 g |
| 2 tbsp | 27.0 g |
| 3 tbsp | 40.5 g |
| 4 tbsp | 54.0 g |
| 5 tbsp | 67.5 g |
| 6 tbsp | 81.0 g |
| 7 tbsp | 94.5 g |
| 8 tbsp | 108.0 g |
| 9 tbsp | 121.5 g |
| 10 tbsp | 135.0 g |
| 11 tbsp | 148.5 g |
| 12 tbsp | 162.0 g |
| 13 tbsp | 175.5 g |
| 14 tbsp | 189.0 g |
| 15 tbsp | 202.5 g |
| 16 tbsp | 216.0 g |
One tablespoon is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 54.0 g |
| 1/3 cup | 72.0 g |
| 1/2 cup | 108.0 g |
| 2/3 cup | 144.0 g |
| 3/4 cup | 162.0 g |
| 1 cup | 216.0 g |
One cup of olive oil weighs 216 g, so a quarter cup is 54 g and half a cup is 108 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
How the measurement works
The figure on this page comes from USDA, measured poured. Oil pressed from olives; extra virgin is best uncooked, refined suits frying, and it is used for dressings, roasting, frying and bread dipping.
A note on disputed figures. USDA gives 216 g per cup (0.91 g/ml); the King Arthur chart lists 200 g. We use the USDA density value.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide. The method matters more than the number itself, because the same spoon of olive oil measured two different ways can give two different weights, and the USDA value assumes the poured method every time.
Worked examples
Frying an egg
Frying a single egg takes about 1 teaspoon (4.50 g) of olive oil in the pan, and letting the fat heat until it shimmers before the egg goes in stops the white spreading thin across the pan. Measuring the fat keeps the egg from swimming in oil.
Greasing a baking tin
Greasing a loaf tin takes about 2 teaspoons (9.00 g) of olive oil brushed over the base and sides, and a thin even layer releases the loaf better than a thick pool that soaks into the crust.
A quick salad dressing
A dressing for a salad for two uses 3 teaspoons (13.50 g) of olive oil whisked with vinegar and seasoning, and weighing the fat instead of pouring it freehand is the easiest way to keep the dressing balanced from one batch to the next.
Practical guidance
Measure olive oil with a level spoon when it is solid and pour it carefully when it is liquid, and read a liquid spoon at eye level, since a spoon that looks full from above can still be short. Melted olive oil weighs the same per spoon as liquid olive oil at the same temperature, so measure it after melting if the recipe calls for melted fat. If you cook with olive oil often, a kitchen scale is the most reliable tool, because weighing removes the guesswork that comes from temperature and how firmly a solid fat packs into a spoon. Until then, use the same spoon for the whole recipe so any small error stays consistent.
Scaling with spoons is straightforward once you know the weight of one spoon. To measure 100 g of olive oil, count out about 22.2 teaspoons, and for 50 g, about 11.1 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 9.00 g, and doubling it means 8 teaspoons, or 36.00 g. Scale every ingredient by the same factor, because changing the fat without changing the rest of the recipe throws the balance out. For large amounts, switch to a cup measure or a scale, since counting out spoon after spoon is slow and invites mistakes.
When should you weigh olive oil instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount of fat decides the texture. A kitchen scale costs less than a single failed dish, and it removes the biggest source of variation in home cooking, which is the way ingredients pack into a spoon. Put the bowl on the scale, press tare, and add the olive oil until the display shows the number you need. For small amounts, a level spoon is accurate enough, and for anything where precision matters, the scale is the tool to reach for.
Storage. Cool, dark place away from the stove; use within 6 months of opening.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many grams is 1 teaspoon of olive oil?
One level teaspoon of olive oil weighs approximately 4.5 g. That figure comes from dividing the cup weight of 216 g by 48, and it assumes the ingredient is measured poured. All figures on this page are approximate, so verify with a kitchen scale when it matters.
How many teaspoons of olive oil make 100 g?
About 22.2 teaspoons of olive oil weigh 100 g, and about 11.1 teaspoons weigh 50 g. Count out the spoons level, and switch to a scale for large amounts, since counting dozens of spoonfuls invites mistakes.
Does a heaped teaspoon of olive oil weigh more?
Yes, a heaped teaspoon weighs noticeably more than a level one, and the difference is biggest for light, fluffy ingredients. Always level the spoon with the back of a knife unless the recipe specifically says heaped, because recipes that give spoon measures assume a level spoon.
How many teaspoons of olive oil are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of olive oil weighs approximately 13.5 g, which is three times the teaspoon weight of 4.5 g. Use the tablespoon table on this page when a recipe switches between the two units.
Why do different sources give different weights for olive oil?
Because the weight of a cup depends on how the ingredient is measured and on the source. USDA gives 216 g per cup (0.91 g/ml); the King Arthur chart lists 200 g. We use the USDA density value. We use the USDA value of 216 g per cup on this page, and every figure here is approximate.
How should I store olive oil?
Cool, dark place away from the stove; use within 6 months of opening. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.