On Fri, 11 Feb 2005 17:23:41 -0700, "Kathy" > wrote:

> I've
>been experimenting in cookies, muffins, biscuits, and pie crust and coming
>out somewhere between a third to a half cup of olive oil for every cup of
>shortening the recipe calls for.


In my opinion, there are some things, such as those in your list
above, that just shouldn't be made with olive oil because it alters
the taste. Along with the consistency difference from subbing oil for
a solid shortening.
Hope you get your ratio worked out.