1 tablespoon of olive oil weighs 13.5 g. Olive oil is the fat most often measured by the tablespoon, because it is used a spoonful at a time for frying, dressing and roasting. A tablespoon of olive oil is a little lighter than a tablespoon of butter, because oil is less dense than solid fat, and the difference is consistent enough to rely on.
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
| Amount | Grams of olive oil |
|---|---|
| 1 teaspoon | 4.5 g |
| 1 tablespoon | 13.5 g |
| 2 tablespoons | 27 g |
| 3 tablespoons | 40.5 g |
| 1/4 cup (4 tablespoons) | 54 g |
| 1/3 cup | 72 g |
| 1/2 cup (8 tablespoons) | 108 g |
| 3/4 cup (12 tablespoons) | 162 g |
| 1 cup (16 tablespoons) | 216 g |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. All figures are approximate; verify with a kitchen scale when it matters.
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. 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 cup, 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.
Worked examples
A vinaigrette for a side salad
A vinaigrette for two uses 3 tablespoons of olive oil, about 40 g, whisked with a tablespoon of lemon juice and a teaspoon of mustard. The oil-to-acid ratio is three to one, which is the classic proportion for a vinaigrette. Whisk it until it emulsifies, and taste it before serving, because the balance is a matter of preference.
Frying an egg for breakfast
A fried egg needs 1 tablespoon of olive oil, 13.5 g, heated in the pan until it shimmers. The oil should be hot enough that the egg sizzles on contact, but not so hot that it smokes. One tablespoon is the right amount for a single egg in a small pan.
Roasting vegetables for a weeknight dinner
A tray of roast vegetables needs 3 tablespoons of olive oil, about 40 g, tossed with the vegetables before they go into the oven. The oil helps the vegetables brown and crisp, and it carries the flavour of any herbs or spices. Toss the vegetables in a bowl rather than drizzling oil over them in the tray, so every piece is coated.
Practical guidance
Solid fats are measured scooped, and the most reliable way is to use the markings on the wrapper: one US stick of butter is 113 g, which is half a cup or 8 tablespoons. For oils, pour into a jug and read at eye level. Melted fat weighs the same as solid fat, so you can melt first and measure by weight if that is easier, but do not measure melted fat by volume and assume it matches the solid figure. When a recipe says softened butter, let it sit at room temperature for 30 to 45 minutes rather than microwaving it, which melts the edges and changes how it creams with sugar.
Scaling with tablespoons is easy once you know the weight of one spoon. To measure 100 g of olive oil, count out about 7.4 tablespoons, and for 50 g, about 3.7 tablespoons. Halving a recipe that calls for 4 tablespoons means using 2 tablespoons, or 27 g, and doubling it means 8 tablespoons, or 108 g. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. For large amounts, switch to a cup measure or a scale: counting out 16 tablespoons is slow and error-prone, and a cup is faster and more accurate.
When should you weigh olive oil instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a cup or a spoon. Put the bowl on the scale, press tare, and add the olive oil until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, and for liquids, a jug is fine, but 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.
- A tablespoon of olive oil is about 120 calories.
- Use refined oil for high-heat frying.
- Toss vegetables in a bowl so every piece is coated.
Frequently asked questions
How many grams is a tablespoon of olive oil?
One tablespoon of olive oil weighs 13.5 g, and one teaspoon is 4.5 g. A cup of olive oil is 216 g, and a tablespoon is one sixteenth of a cup.
Is a tablespoon of olive oil the same as a tablespoon of vegetable oil?
Nearly. A tablespoon of olive oil is 13.5 g and a tablespoon of vegetable oil is 13.6 g, a difference of 0.1 g. You can swap them freely by the tablespoon.
How many calories are in a tablespoon of olive oil?
About 120 calories, since oil has about 9 calories per gram and a tablespoon is 13.5 g. That is useful if you are tracking your intake and your recipe lists oil in tablespoons.
Does olive oil smoke when heated?
Extra virgin olive oil smokes at about 190 degrees, which is lower than refined olive oil at about 230 degrees. For high-heat frying, use refined olive oil or a neutral oil, and save extra virgin oil for dressings and finishing.
Can I measure olive oil in a tablespoon measure?
Yes, and it is the best tool for small amounts. Oil pours cleanly and levels easily, though it clings to the spoon, so let it drip for a moment before adding it to the pan.
Common mistakes to avoid
The most common mistake with fats is measuring a solid fat by volume in a cup that has not been packed properly, which leaves air pockets and a short measure. The second is microwaving butter to soften it, which melts the edges and changes how it creams with sugar, leaving a greasy cake. The third is measuring oil in a dry cup, where it clings to the sides and does not pour out cleanly, so some of it never reaches the bowl. The fourth mistake is confusing melted and solid measurements: melted fat weighs the same as solid fat, but it takes up a slightly different volume, so a cup of melted butter is not exactly the same as a cup of solid butter. Finally, do not store oils near the stove, because the heat speeds up rancidity and the oil will taste stale long before the date on the bottle.