It could be a replacement, depending on from what you need to prepare. It is usually a good candidate in many recipes where you need a mostly-solid fat. Both pa

It could be a replacement, depending on from what you need to prepare. It is usually a good candidate in many recipes where you need a mostly-solid fat. Both palm oil and butter have a high percentage of saturated fatty acids so butter can just be replaced most of the time. Extra virgin olive oil is not a good replacement in those cases for example, even if it is perceived as "more healthy" generally, but it can be the wrong choice if you are frying (and you would lose most of its taste, so it is an expensive waste). That is why I really do not understand "organic / full corn / honey-instead-of-sugar / olive-oil-instead of butter" pastries. It is still a lot of sugar and fat, so you should not probably eat a lot of that. Just eat it a bit less, use the right ingredients and enjoy ;-)