Yes, olive oil can be used instead of vegetable oil in baking. The substitution is generally done on a 1:1 ratio, meaning you can replace the same amount of vegetable oil with olive oil in your recipe. Olive oil adds a moisture and tender texture to baked goods and can enhance flavors, especially in cakes with chocolate, fruit, or spices. It is also considered a healthier alternative due to its higher content of heart-healthy fats and antioxidants compared to refined vegetable oils. However, keep in mind that olive oil has a distinct flavor that may be noticeable in your baked goods, so mild or light- tasting extra virgin olive oil is recommended for more delicate recipes. For richer flavors like chocolate or spiced cakes, more robust olive oils can enhance the overall taste. Also, baked goods with olive oil may cook slightly differently, so monitor baking time closely to avoid over-browning. In summary, using olive oil instead of vegetable oil in baking can improve the nutritional quality and flavor, with a direct 1:1 substitution ratio being the common guideline.