A recipe of mine calls for ½ cup of Vegetable Oil Spread (Specifically stating 70% fat), which I don't currently have.

I found questions that deal with substituting either [Butter for Oil](http://cooking.stackexchange.com/questions/2323/substituting-butter-for-oil-does-it-matter-for-baked-goods), [Oil for Butter](http://cooking.stackexchange.com/questions/8828/what-happens-if-i-use-vegetable-oil-in-a-cake), and [Butter for Margarine](http://cooking.stackexchange.com/questions/9165/can-i-always-use-butter-instead-of-margarine-when-baking) and have read their answers.

However, despite now being able to extrapolate how likely substituting (which I think is the best alternative) Oil for (What is understand is) the Margarine-like product called for in the recipe, I found no questions/answers that address this swap specifically. Am therefore keen on the communities opinions on which is the best substitute, why and any caveats?