Margarine is a kind of vegetable shortening that has been whipped with water or skim milk (and other flavors, colorants, and emulsifiers) to make it more appealing and easier to spread. There is a great deal of variation in the composition of margarine in regards to ingredients and nutrition profiles. However, like vegetable shortening, margarine can contain high amounts of trans fats. You can substitute EVOO or other seed oils for margarine directly for use at the table and for sauteing. In baking, treat margarine/EVOO substitutions like the butter/EVOO substitutions listed in the Substitutions for Butter article: 1:1 at small amounts and 4:3 in larger amounts.
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