Extra virgin olive oil

4.5 g1 teaspoon

14 g1 tablespoon

Olive oil density ~0.91 g/ml; 4.93 ml tsp = 4.5 g.

Instead of Extra virgin olive oil

For salad dressings nothing truly replaces its fruity, peppery finish; for cooking the oils above are fine.

Vegetable oil
Use the same weight for cooking; neutral and cheaper, but you lose the fruity olive flavour.
Mustard oil
Use the same weight, but heat it to smoking point and cool slightly first; it adds a pungent Indian mustard note.
Ghee
Use 90% of the weight; richer and nutty, good for Indian cooking but not for cold dressings.