Yes, indeed. I use it regularly when cooking SE Asian food; olive oil/butter for western foods. For lowCarb-lowGI baked snacks I often mix butter, coconut oil, and olive oil together for the fat requirement (using coconut flour (for fiber), almond flour (protein) to replace wheat flour... depending on the flavor profile I am looking for, sometimes ground sesame (very close to almond flour in function, but much less expensive), or a wee bit (due to carbs) of oat or rye as well). Works out quite well and predictable.